Lime Bars. 5 Ingredients, Super Easy!
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Send this recipe to my email.
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.
(If you like this recipe you may also want to check out our Frozen Key Lime Pie.)
These Lime Bars 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.
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.
Cookie Lover?
You may want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.
Like this Lime Bars recipe?
For over 200 more delectable cookie recipes browse through the photo links in our Cookie Gallery.
It's easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You'll also get weekly suggestions for great family friendly meals and desserts too!
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Super Easy Lime Bars
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.
Ingredients
For the pastry base
- 1 cup cold butter, cut in small pieces
- ½ cup sugar
- 2 cups flour
For the lime layer
- 1 ½ 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
Instructions
To make the pastry base
- 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)
For the lime topping
- 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.
Nutrition Information
Yield
36Serving Size
36 cookie barsAmount Per Serving Calories 124Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 34mgSodium 55mgCarbohydrates 20gFiber 1gSugar 13gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
I live in Jeju, South Korea. I cannot get limes here. Can I increase the lime juice( bottled ) or would it work? Any suggestions?
Keep on cookin'
Joy
I would not add over 3/4 of a cup (6 ounces of lime juice) They should still have plenty of flavor without the lime zest. I'm surprised there are no limes there though. My work buddy Amber is teaching in South Korea. It sure looks lovely there.
i love lime. they look delicious!
If you freeze these , do you put the icing sugar on top before they are frozen or when you take them out to use?
Definitely when you serve them.
Hi There, step 4 does not say if you have to mix IT on THE stove but you do Mention browning. Wat should i do.
Kind Regards avril
Sorry, one line was misplaced in the recipe. Thanks for catching it. It has been fixed now.
These are FABULOUS! Thank you so much for the amazing recipe. I made them for the first one today and I am sure it won't be the last. They're ridiculously good! I left the zest out because my limes had gone all hard but it was still FANTASTIC!
I love lemon bars...thanks for an easy recipe
Can u use salted butter?
I mostly se salted butter in recipes and omit any salt if its in there. I mostly use unsalted butter for frostings.
these are amazing, and i get requests for these lime bars! Turn out perfect every time, make sure to follow recipe to a T and it will be perfect.
Thank you!
Hi , do I have to flip over once done? I noticed the top is the crust and the bottom is the lemon filling
Never had that happen!
We have a tree full of limes Can I make these and freeze them and for how long Thank you
I have frozen them for a few weeks.
Do these need to be stored in the fridge? Thanks!
I sore them in an airtight plastic container in the fridge.
I too got an upside down slice. Don't know what I did wrong but trying again to see if it was a one off fail. Regardless the taste was great and the slice upside down or not was DELICIOUS and went "like hot cakes in our house.
No idea how that would happen. Did you use real dairy butter in the crust?
I did not get the upside down slice, but I did have the lime layer leak into the crust. After extensive google-ing, I've learned that you must bake crust to golden brown color before adding liquid. Better to overbake than underbake for these types of bars (lemon, lime, etc.). My crust was definitely too pale so the crust and liquid combined when it baked. Funny enough I was worried about overdoing it since it was going to bake another 20-25 mins - rookie mistake. I have not tasted it yet (still cooling), but it looks funky. I'll totally eat it if it tastes good and plan to make it prettier (and cooked correctly) next time.
Make sure you're baking the crust before adding the liquid layer!!
I couldn't quite get the shortbread right, it always ended up coming out too crummy, is there anything that can help this?
It's either overmeasuring flour or your brand of butter. Adding a little more butter is the likely fix.
Hi Barry! I love lime anything!!! I have a question though... do you let the pastry cool completely before you add the lime custard or does it matter if it is still a little warm?
For glass pans, should custard also bake at 325? Or should temp be increased to 350? Thanks!
Yes, the intent is not to over brown the bottom.