Lemon Lime Bars
Brighten your dessert table with these zesty Lemon Lime Bars, a delightful twist on the classic lemon bar recipe. Featuring a buttery, crumbly shortbread crust and a luscious citrus filling infused with fresh lemon and lime juices, along with vibrant zest, these bars strike the perfect balance between tangy and sweet. With their melt-in-your-mouth texture and a dusting of powdered sugar for a touch of elegance, they’re ideal for any occasion. Easy to make in just under an hour, these bars serve 16 and are perfect for sharing—or savoring solo! Whether served chilled or at room temperature, these citrus-packed treats are guaranteed to refresh and impress.
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 250 grams all-purpose flour
- 100 grams granulated sugar
- 0.5 teaspoons salt
- 300 grams granulated sugar
- 4 pieces large eggs
- 80 ml fresh lemon juice
- 80 ml fresh lime juice
- 1 teaspoons lemon zest
- 1 teaspoons lime zest
- 30 grams all-purpose flour
- 30 grams powdered sugar
Instructions
Preheat your oven to 175°C (350°F). Line a 9x13-inch (23x33 cm) baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, combine 227 grams of unsalted butter (softened), 250 grams of all-purpose flour, 100 grams of granulated sugar, and 0.5 teaspoons of salt. Mix until the dough forms a crumbly but cohesive texture.
Press the dough evenly into the prepared baking pan to form the crust. Use your hands or the back of a measuring cup to press it flat.
Bake the crust in the preheated oven for 18-20 minutes, or until the edges are lightly golden. Remove from the oven and let it cool slightly.
Meanwhile, prepare the filling. In a large mixing bowl, whisk together 300 grams of granulated sugar and 4 large eggs until smooth.
Add 80 ml of fresh lemon juice, 80 ml of fresh lime juice, 1 teaspoon of lemon zest, and 1 teaspoon of lime zest to the egg mixture. Whisk until fully combined.
Sift in 30 grams of all-purpose flour and gently stir to incorporate, ensuring no lumps remain.
Pour the citrus filling over the pre-baked crust, spreading it out evenly. Return the pan to the oven and bake for an additional 15-18 minutes, or until the filling is set and no longer jiggles in the center.
Remove the pan from the oven and allow it to cool completely in the pan. Once cooled, use the parchment overhang to lift the bars out of the pan.
Dust the top with 30 grams of powdered sugar before slicing into 16 squares. Serve chilled or at room temperature.
Nutrition Facts
Calories |
4636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.6 g | 279% | |
| Saturated Fat | 120.0 g | 600% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 1500 mg | 65% | |
| Total Carbohydrate | 661.3 g | 240% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 433.5 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 234 mg | 18% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 803 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
