St Patricks Lime Bars (Printable)
Vibrant lime bars with a buttery shortbread crust and zesty citrus filling, ideal for festive occasions.
# What You Need:
→ Shortbread Crust
01 - 1 cup (225 g) unsalted butter, softened
02 - 1/2 cup (100 g) granulated sugar
03 - 2 cups (250 g) all-purpose flour
04 - Pinch of salt
→ Lime Filling
05 - 1 1/2 cups (300 g) granulated sugar
06 - 1/4 cup (30 g) all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lime juice (about 5–6 limes)
09 - 2 teaspoons finely grated lime zest
10 - Green food coloring (optional)
11 - Powdered sugar, for dusting
# How-To Steps:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a medium bowl, cream together softened butter and granulated sugar until light and fluffy. Mix in flour and salt until dough forms.
03 - Press dough evenly into pan bottom. Bake for 18–20 minutes until lightly golden.
04 - In a large bowl, whisk together sugar and flour. Add eggs, lime juice, and lime zest. Whisk until smooth. Add green food coloring if desired.
05 - Pour lime mixture over hot crust. Return to oven and bake for 15–18 minutes until center is set and no longer jiggles.
06 - Let cool completely in pan on wire rack. Refrigerate for at least 1 hour before slicing.
07 - Dust with powdered sugar, cut into bars, and serve.
# Expert Tips:
01 -
- That buttery shortbread crust melts in your mouth while the bright lime filling wakes up your taste buds in the most delightful way
- They come together faster than youd think, and you can make them a day ahead so youre not rushing when guests arrive
02 -
- Overbaking the filling makes it rubbery and sad, so pull them out the moment the center no longer jiggles
- These really do need that full hour in the fridge to set properly, or youll end up with a gooey mess when you try to cut them
03 -
- Zest your limes before squeezing them—its nearly impossible to zest a squeezed lime half
- Room temperature ingredients blend more smoothly, so take everything out about 30 minutes before you start