These Best Lime Bars are a refreshing, sweet treat after any meal. Tangy and delicious, every bite reminds you of your favorite lime pie recipe, without the hassle of making pie crust. So simple to put together they are the hit of any gathering.
My mom came to visit recently from Southern California. She loves making the trip up to Oregon, not only to see her grandchildren (and me), but to enjoy the serenity of the countryside. Everything is so green here and picturesque in comparison to where she lives. If you want “green” in Southern California you have to water like crazy. We Oregonians rely mostly on mother nature, who has been quite generous with her raindrops this year!
When my mom visits we rarely run around and “do all the things” people might do when someone comes to vacation. Instead, we talk food and make lists of what we are going to cook. These Lime Bars were at the top of our list. We did not plan on making Pierogi, but did twice in a one week period (sheer madness with the amount of work involved). The second pierogi making kept us from making my mom’s Mile High Lemon Meringue Pie, but we’ll get to it next time.
I like to refrigerate my bars before cutting them into squares for a “cleaner” slice, but it’s not necessary. I even love the way they taste when they’re cold…but that’s just me.
The thinly sliced lime on top is optional. It looks pretty and also let’s people know these are lime instead of lemon bars. Looks can be deceiving since they tend to be on the yellow side when it comes to color. If you wanted them to look more green I suppose you could add a drop or two of food coloring if it was important to you. Your call.
It’s hard to enjoy only one, in fact you will need lots of willpower to not consume the whole pan. I wish you luck.
Please let me know how they turn out if you make them. If you follow along on Instagram and make this recipe, make sure to take a picture and tag them #noblepig. Thanks!
The Best Lime Bars
- 2 cups plus 4 Tablespoons all-purpose flour, divided
- 1/2 cup (plus more for dusting) powdered sugar
- 1 cup butter, softened
- 4 large eggs
- 2 cups granulated sugar
- zest of two limes
- 6 tablespoons fresh lime juice
- dash of salt
- 1 teaspoon baking powder
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, combine 2 cups flour, 1/2 cup powdered sugar and butter; mixture will become dough-like. Press into and up the sides of a 9 x 13 pan (edges should sit slightly higher than the middle crust as you do want any of the filling to seep under the crust). Bake for 20 minutes until edges are golden brown. Immediately pour filling onto hot crust, which you will make while the crust is baking.
- For the filling (make while the crust is baking), combine eggs, granulated sugar, lime zest and juice and salt. Fold in remaining 4 Tablespoons flour and baking powder until combined. Poor mixture over baked crust that is hot and right out of the oven. Place back in the oven for 25 minutes or until set.
- Remove from oven and Immediately sprinkle powdered sugar over the baked lime squares while still hot.
- When completely cooled, cut into squares. I like to refrigerate mine overnight before cutting but it is not necessary.
- Will keep up to five days in a tightly covered dish in the refrigerator.
Other Lime Bar Recipes You Might Enjoy:
- No Bake Key Lime Meltaway Bars
- Key Lime Pie Squares
- Coconut Lime Bars
- Blackberry Lime Bars
- Key Lime Brownie Bars