One of our favorite dessert bars are these Key Lime Bars. A little bit of tartness combined with the perfect amount of sweetness, these Lime Bars will become a staple dessert in your home too!
KEY LIME BARS
These Key Lime Bars reminds me of summer…and our summer is fading too quickly for me. So if you are trying to hold onto summer as long as you can too, these might be a good way to do it!
These bars are a more portable version of the classic dessert, Key Lime Pie, but so much easier to make. You can make them with Key Limes which are a smaller limes that can usually be found in your local grocery store. You can also use bottled Lime juice if you are unable to find fresh limes.
KEY LIME SQUARES
This dessert will keep in best in the refrigerator until you are ready to serve them, especially on a hot day. If you’re planning to make this recipe a few days in advance. you can simply add the whipped cream topping right before you pan to serve the bars.
Key Lime Pie Bars
One Of Our Favorite Dessert Bars Are These Key Lime Bars. A Little Bit Of Tartness Combined With The Perfect Amount Of Sweetness, These Lime Bars Will Become A Staple Dessert In Your Home Too!
- 8 tablespoons unsalted butter softened
- ¼ cup sugar
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 2 large eggs
- 1 large egg yolk
- 1 cup sugar
- ⅓ cup lime juice
- 1 teaspoon grated lime zest
- 2 tablespoons all-purpose flour
- Confectioners' sugar for dusting, optional
Preheat oven to 350°F. Line an 8-inch square baking pan with foil, letting it hang over the edges.
For the crust: Using an electric mixer on medium-high speed, beat butter and sugar until light, about 2 minutes.
Beat in the flour and salt.
Press evenly into the bottom of pan.
Bake until firm and light golden around edges, 20 to 25 minutes and let cool.
For the filling: Using an electric mixer on medium speed, beat eggs, yolk and sugar until smooth.
Stir in lime juice and zest and mix together. Then fold in the flour.
Pour filling over crust and bake until set, 20 to 30 minutes.
Cool on a wire rack. Cover and refrigerate for at least 1 hour or overnight.
Use foil overhang to remove bars from pan to cut.
Dust with confectioners' sugar just before serving, if desired.
- 9×13 Non-Stick Wilton Pan with Cover
- Simply Calphalon 9-Inch by 13-Inch Bakeware Cake Pan
- Lemon Zester and Juicer
- Wooden Utensils
- Hot Pads
- Silicone Spatulas
LIME BAR RECIPE
Sharing some of our other favorite cookie bar recipes below.
- Sugar Cookie Bars
- Lemon Bars
- Magic Cookie Bars
- Peppermint Chocolate Chip Cookie Bars
- Pumpkin Chocolate Chip Cookie Bars
- Pumpkin Oreo Cookie Bars
- Raspberry Cheesecake Bars
- Berry Cheesecake Bars
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