A different take on the lemon bars we all love. I actually prefer them to lemon. This is my favorite bar cookie and I'm asked to bring it when going to a potluck or picnic. The recipe says it serves 36, but you can't eat just one of these delicious, tangy lime bars. You can omit the glaze and sprinkle with powdered sugar if that's your preference.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12x15-inch baking dish.

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  • Mix 2 cups flour, 1/2 cup confectioners' sugar, and salt in a bowl; cut in butter with a pastry cutter until crust mixture resembles crumbs. Pat crust evenly into bottom of the prepared baking dish.

  • Bake crust in the preheated oven for 10 minutes.

  • Whisk eggs, 1/3 cup lime juice, 1/4 cup flour, white sugar, 2 teaspoons lime peel, baking powder, and food coloring in a bowl; pour over the crust.

  • Return baking dish to oven; bake until filling is set, about 25 minutes. Cool thoroughly.

  • Whisk 1 1/2 cup confectioners' sugar, 1 tablespoon lime juice, and 1 teaspoon grated lime peel to make a smooth glaze; spread evenly over cooled lime bars. Let glaze set before serving.

Nutrition Facts

152.5 calories; 1.6 g protein; 24.3 g carbohydrates; 34.2 mg cholesterol; 83.5 mg sodium. Full Nutrition

Reviews (81)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/26/2012
The fact that this is simply a lime variation of a fairly standard lemon bar recipe doesn’t make these bars any less delicious. Some of these recipes, as does this one, call for flour in the filling; some do not. I’ve tried them both ways with equally good results. I wanted these really lime-y, so I upped the lime juice to a half cup and the lime zest to a full tablespoon. In most cases (cake might be another story) I don’t care for artificially green tinted lime desserts and by doing so I was rewarded with its classic, creamy pale yellow color. The shortcrust pastry is tender and buttery, offset by the fresh sweet/tart lime flavor. Not sure how the glaze would hold up on these, I chose to just stick with the traditional dusting of powdered sugar. If you like lemon bars, Key Lime pie or any citrusy dessert for that matter, you’ll find this a dependable recipe for a delightful, light and refreshing dessert. Read More
(133)

Most helpful critical review

Rating: 3 stars
08/18/2013
I would never use a pan that size to bake it in I really needed a 9x12 I should have know better I bake all the time.The lime filling is to thin and I had to double the froasting then I put toasted coconut to make it look better.I measure my pans Read More
(10)
97 Ratings
  • 5 star values: 61
  • 4 star values: 18
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
07/26/2012
The fact that this is simply a lime variation of a fairly standard lemon bar recipe doesn’t make these bars any less delicious. Some of these recipes, as does this one, call for flour in the filling; some do not. I’ve tried them both ways with equally good results. I wanted these really lime-y, so I upped the lime juice to a half cup and the lime zest to a full tablespoon. In most cases (cake might be another story) I don’t care for artificially green tinted lime desserts and by doing so I was rewarded with its classic, creamy pale yellow color. The shortcrust pastry is tender and buttery, offset by the fresh sweet/tart lime flavor. Not sure how the glaze would hold up on these, I chose to just stick with the traditional dusting of powdered sugar. If you like lemon bars, Key Lime pie or any citrusy dessert for that matter, you’ll find this a dependable recipe for a delightful, light and refreshing dessert. Read More
(133)
Rating: 5 stars
10/09/2012
I gave these 5 stars because this recipe is delish and even though I made a few small changes, the origional recipe would be still be great! I didn't put the glaze on top, just a dusting of powered sugar and they were great. However, there are a few things I would change in the recipe the next time I make these. First, I did use butter instead shortening because I like the flavor in a shortbread crust much more and will do so next time also. Second, I didn't like the ratio of crust to filling, about 50/50. Next time I will double the filling. Third, I increased the amount of zest a little to about 1 tablespoon because that was how much I got from one lime and wanted to use it all. I did only use the 1/3 cup of lime juice as the recipe calls for and overall I thought the lime flavor was great. (Other reviewers suggested to use more since the flavor wasn't strong enough.) I really liked these and will make them again for sure! Thanks Read More
(34)
Rating: 4 stars
07/17/2012
Made these for a family reunion. Mostly the women liked them not so much the men. Followed directions with just a couple of changes. While making the middle I used 5 limes so it equaled a little more than 1/3 cup. Also I had to increase the glaze by an addional 1/2 batch to cover the bars entirely. I thought they were very tasty. I did use green food coloring as suggested so they were pretty to look at too. I bet they would go good with a Corona - if your the type that's ok eating sweets with your beer. Read More
(17)
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Rating: 3 stars
08/18/2013
I would never use a pan that size to bake it in I really needed a 9x12 I should have know better I bake all the time.The lime filling is to thin and I had to double the froasting then I put toasted coconut to make it look better.I measure my pans Read More
(10)
Rating: 4 stars
03/26/2013
Great recipe. Tripled the lime zest and doubled the juice in the bar and doubled the zest and juice in the icing for the extra zip. They were definitely zingy. Everyone loved them and they were completely gobbled up. I used a 9x13 pan for the recipe with no changes except those I've listed (and cooked a little longer). Read More
(9)
Rating: 5 stars
03/30/2014
Delicious. If I were making these for company I would have followed the recipe exactly. But it was just for my own family so I cut the sugar back to 1 1/2 cups (in the lime mixture) and just lightly dusted with Powdered Sugar (instead of the glaze.) I also only used 1 1/2 sticks of butter in the crust (versus 2.) My husband said they were to die for! Great recipe. Read More
(8)
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Rating: 4 stars
02/02/2014
made these for the Super Bowl party and they were a huge hit! Great color if you are a Seahawk fan!! Read More
(6)
Rating: 3 stars
12/15/2014
So my lime tree is exploding limes naturally I am looking for any and every way to use them (extra Limey gin and tonics?!). About this recipe. It was alright. I went with some of the comments and doubled the lime juice and zest and I also used only about half of the crust and doubled the filler. Here's a list of what I liked: the glaze absolutely is necessary because the filler doesn't have any sugar so without the glaze it will be too tart the added food coloring the tartness mixed with sweet crust/glaze (it's hard to find a good tart lemon or lime bar) definitely glad I halved the crust and doubled the filling. Things I did not like: the crust was not crust like it was almost chewy...needed more flour or maybe shortening instead next time I'm going to go with the suggested amount of lime...maybe a hair more. Otherwise the bars were yummy...but remember one thing folks...use the glaze!!!!! Read More
(5)
Rating: 5 stars
10/14/2013
Delish! I had to add some water to the glaze to get it to the right consistency. Read More
(5)