Introduction

Zesty Lime Bars offer a perfect balance of tangy lime filling and a buttery, crisp crust. This refreshing dessert is ideal for warm days or any time you want a bright and flavorful treat. Easy to make and sure to impress, these bars are a delightful twist on classic citrus sweets.

A close-up image of a rectangular tart with three visible layers: the bottom is a thick, crumbly, golden brown crust with a rough texture, the middle layer is a smooth, creamy pale yellow lime filling with small green flecks mixed in, and the top layer is a glossy, bright green lime zest sprinkle evenly spread. A bite is taken out from the front corner, showing the moist and dense texture of the filling. Behind the tart, half a lime is slightly blurred. The tart sits on an orange cloth over a surface with a white marbled texture, held gently by a woman's hand on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Crust:

1 ½ cups all-purpose flour
½ cup powdered sugar
¼ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into small pieces

For the Lime Filling:

4 large eggs
1 cup granulated sugar
½ cup fresh lime juice (from about 3-4 limes)
2 tablespoons lime zest (from about 2-3 limes), plus more for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch square baking pan or a rectangular tart pan of similar size.
Step 2: In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the cold butter pieces and cut them into the flour mixture using your fingertips or a pastry blender until it resembles coarse crumbs with some pea-sized pieces remaining. Press this dough evenly into the bottom of the prepared pan.
Step 3: Line the pressed dough with parchment paper, leaving an overhang on the sides. Fill the parchment-lined crust with pie weights or dried beans (about 1.5-2 cups). Bake for 15 minutes. Then, carefully remove the parchment and weights and bake for another 8-10 minutes until the crust is lightly golden and dry. This step ensures a crisp, sturdy base.
Step 4: While the crust bakes, whisk the eggs and granulated sugar in a medium bowl until well combined and slightly frothy. Stir in the fresh lime juice and lime zest without overmixing.
Step 5: Pour the lime filling evenly over the hot pre-baked crust. Return the pan to the oven and bake for 20-25 minutes, or until the center is just set but still slightly wobbly when shaken. The edges should be firm.
Step 6: Remove the bars from oven and let them cool completely on a wire rack. When cool, refrigerate the pan for at least 2 hours to allow the filling to set fully and to make slicing easier.
Step 7: Slice into squares or rectangles and garnish with additional lime zest, if desired. Serve and enjoy your zesty, crisp lime bars.

Tips & Variations

For a sweeter or less tart bar, adjust the amount of lime juice or sugar in the filling to suit your taste.
Use a tart pan with a removable bottom for easy removal and serving.
Garnish with a light dusting of powdered sugar for extra sweetness and a pretty finish.
Try swapping lime zest with lemon zest for a classic lemon bar twist.

Storage

Store the lime bars in an airtight container in the refrigerator for up to 4 days. For best texture, keep them chilled until ready to serve. Reheat is not recommended as it can soften the crust and change the filling texture.

How to Serve

A close-up of a slice of creamy lime tart with a crumbly light brown crust held by woman's hand on the right, showing the tart’s light green filling speckled with finely chopped lime zest, with the whole tart in the background on a white marbled surface with an orange cloth underneath. The tart has one layer of thick, smooth lime filling sitting on top of the crunchy crust, and the filling looks shiny and moist. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lime juice instead of fresh?

While fresh lime juice provides the best flavor and brightness, bottled lime juice can be used in a pinch. Just try to use high-quality 100% lime juice for the best results.

How do I prevent the crust from getting soggy?

Blind baking the crust with parchment and pie weights ensures the crust stays dry and crisp, preventing sogginess from the wet filling. Make sure to bake it until lightly golden and dry before adding the filling.