Overview
Luscious Lime Bars
By Amy // Posted Jun, 13 2021 // Category Bars and Slices
My Lime Bars have a beautifully rich shortbread base and is topped with silky zingy lime custard.
I really love how the citrusy lime flavour is so intense. Combined with some buttery shortbread at the bottom, it’s absolutely to die for.
They’re pretty uncomplicated to make as you only need 5 ingredients!
Love citrus? Click on the links below to see my other recipes.
Newsletter
Subscribe now
Subscribe to get new recipes and baking tips sent straight to your inbox.
tips
1. Pastry cutter substitutes
Using a pastry cutter (click on link) when making your shortbread ensures you get a crumbly not soft texture. This is exactly what you want in your base.
If you don’t have a pastry cutter, the easiest solution could be to use a food processor. Other tools that work well include using butter knifes (one in each hand) or using a fork to mash the butter into the sugar and flour.
Remember that you need to use cold butter that has been cubed really small and you need to keep cutting the butter in until there is no visible flour.
2. Tap the curd
When you make the curd, you’ll find that curd is a little bubbly after you whisk it together. You should let it settle for a while then pour it on top of your shortbread base. After pouring, you can gently tap the tin on the counter to eliminate some of the bubbles. Running a knife over the bubbles works as well.
3. Add some colour
To help your lime bars look a little more lime like, you can put in one drop of green food colouring. Add it as the final step when your curd mixture has come together, then whisk again until the green colour is incorporated everywhere.
4. Change the citrus
I have made the same recipe with lemons instead which tastes amazing. You could also use grapefruit or oranges as well. Just remember that you need 3/4 cups of juice and potentially slight less sugar if your oranges are really sweet.
Check out my Lemon Bar recipe.
*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase.
Preheat oven at 180 C or 350F. Line a square (20cm/8inch) baking tin with baking paper.
Place flour and sugar into a mixing bowl and mix with a whisk to combine. Put the cubed butter on top and combine using a pastry cutter or food processor. Stop combining when the mixture has no visible flour and resembles coarse crumbs.
Press the shortbread mixture evenly onto the bottom of the baking tin and bake for 20 minutes. The bottom and top edges should just be starting to brown.
Whisk together all the ingredients (sugar, flour, eggs, lime juice, zest) using an electric whisk or by hand until the sugar has dissolved. Pour the mixture on top of the shortbread base.
Bake at the same temperature (180 degrees Celsius) for 20 minutes or until the curd has set. The custard has set when it doesn't jiggle anymore. If the topping is starting to brown too much, place tinfoil above the baking tin.
Let cool completely before cutting. You should be able to get around 12-16 bars. Dust with icing sugar.
Best served at room temperature. Store in an airtight container and keep in the fridge for up to 5 days.
Ingredients
Directions
Preheat oven at 180 C or 350F. Line a square (20cm/8inch) baking tin with baking paper.
Place flour and sugar into a mixing bowl and mix with a whisk to combine. Put the cubed butter on top and combine using a pastry cutter or food processor. Stop combining when the mixture has no visible flour and resembles coarse crumbs.
Press the shortbread mixture evenly onto the bottom of the baking tin and bake for 20 minutes. The bottom and top edges should just be starting to brown.
Whisk together all the ingredients (sugar, flour, eggs, lime juice, zest) using an electric whisk or by hand until the sugar has dissolved. Pour the mixture on top of the shortbread base.
Bake at the same temperature (180 degrees Celsius) for 20 minutes or until the curd has set. The custard has set when it doesn't jiggle anymore. If the topping is starting to brown too much, place tinfoil above the baking tin.
Let cool completely before cutting. You should be able to get around 12-16 bars. Dust with icing sugar.
Best served at room temperature. Store in an airtight container and keep in the fridge for up to 5 days.
Servings 16
- Amount Per Serving
- Calories 275
- % Daily Value *
- Total Fat 12.8g20%
- Saturated Fat 7.7g39%
- Cholesterol 71mg24%
- Sodium 97mg5%
- Potassium 37mg2%
- Total Carbohydrate 38.5g13%
- Dietary Fiber 0.5g2%
- Sugars 25.1g
- Protein 3.3g7%
- Calcium 12%
- Iron 1%
- Vitamin D 59%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I'd love to hear from you.
Please comment, like, share
What did you think about my Luscious Lime Bars?
Please leave a comment and check out my popular recipes.