Super Easy Lime Bars – Using only 5 simple ingredients and a very quick preparation time, these refreshing lime bars are based on easiest and best lemon bar recipe I’ve ever tried in almost 40 years of baking.
I make the lemon version of these lime bars all the time but with some leftover limes in the fridge needing to be used, this recipe was the easiest and quickest way to turn them into something delicious.
I was so happy to find the lemon version of this cookie bar because with only 5 simple ingredients and a quick preparation time, it quickly became a household standard. In our part of the world, it is so much less expensive to buy lemons or limes by the bag than by buying them individually.
We often pick up a 3 or 4 pound bag. If we are slow to use them in drinks or in simple salad dressings, they most often will now be turned into these yummy cookie bars. They are great for the freezer too, so we often have them on hand to pull out at the last minute if someone drops by for coffee.
Like this Lime Bars recipe?
For over 200 more delectable cookie recipes browse through the photo links in our Cookie Gallery.
To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram Instagram.
If you only have lemons on hand don’t hesitate to try these as Lemon Bars….it’s one of our most popular cookie bar recipes of the last 10 years.
- 1 cup cold butter, cut in small pieces
- ½ cup sugar
- 2 cups flour
- 1½ cups sugar
- ¼ cup flour
- 4 eggs
- zest of two limes, very finely chopped
- juice of 4 to 5 small limes (around ⅔ to ¾ cup juice)
- Using a pastry cutter or in a food processor blend together the butter sugar and flour.
- Press evenly into the bottom of a greased and parchment paper lined 9×13 inch baking pan.
- Bake for 20 to 25 minutes at 350 degrees F ( 325 degrees F if you are using glass bake-ware)
- Simply whisk together the sugar flour, eggs, zest and lime juice until the sugar is dissolved.
- Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked shortbread base.
- Bake at 350 degrees F for about another 20- 25 minutes or until the top is slightly browned and the custard appears to be set. The bottom should just be beginning to brown slightly at the top edges. Cool completely. Sprinkle with icing sugar when cool or try adding a meringue topping.