Easy Tart Lemon Lime Bars Recipe
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Easy Tart Lemon Lime Bars Recipe
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Making Lemon Lime Bars with a buttery shortbread crust is a breeze! They're a cross between classic lemon bars and key lime pie—creamy perfection!
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Ingredients
Shortbread Crust
- 2 ½ cups unbleached all-purpose flour regular flour may be used, see notes for gluten-free
- ½ cups powdered sugar also called confectioners sugar
- ¼ tsp kosher salt
- 12 tablespoons butter 3/4 cup=1 ½ sticks melted (if using unsalted butter, increase salt to ½ tsp)
Lemon-Lime Filling
- 2 ½ - 3 cups granulated sugar Based on sweet-sour ratio desired
- 2 tablespoons lemon zest apx 2 Lemons, plus 1 tsp to garnish
- 2 tablespoons lime zest apx 2 Limes, plus 1 tsp to garnish
- ½ cup all purpose flour
- ½ cup lemon juice fresh squeezed, about 3-4 lemons
- ½ cup lime juice fresh squeezed, about 3-4 limes
- 8 large eggs room temperature
Whipped Cream Topping
- 1 ½ cups heavy whipping cream chilled!
- 2 tablespoons powdered sugar or granuulated sugar
- ½ teaspoon vanilla extract
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Instructions
Shortbread Crust
- Preheat oven to 350° F (175° C). Line a 9x13-inch baking pan with parchment paper or foil sprayed with cooking spray. Set aside.
- In a medium bowl sift together 2 1/2 cups flour, Confectioners’ Sugar, and Salt.Add melted butter and blend until combined. This is easier with an electric mixer, with paddles attachment.
- Add the dough into the lined pan and press into a flat thin layer with the bottom of a measuring cup. Bake for about 20 minutes, until a light golden color around the edges. Cool 15-30 minutes before adding lemon-lime filling.
Lemon-Lime Filling
- Place sugar in a food processor or mixer, and add the Lemon Zest and Lime Zest. Pulse or blend until the Zest is fully incorporated and the Sugar is a light green color.
- Add the remaining half cup of flour to the sugar mixture and blend well. Add Lemon Juice, Lime Juice, and Eggs, and blend until completely combined.
- Pour the filling over the crust and place it in the oven. Bake for 30-40 minutes, turning the pan after 15 minutes. Check for doneness by wiggling the pan. If it doesn’t jiggle in the middle, it’s done.Do not overbake. Remove from oven and allow to cool for an hour before chilling in the fridge for at least two hours.
Whipped Cream Topping (Optional)
- Pour chilled cream and sugar into a mixing bowl. Beat on medium-high speed for approximately 2 minutes until thick and spreadable.
- Spoon onto the Lemon-Lime Filling layer and spread evenly with an offset spatula. Garnish with reserved Zest, and Lemon and Lime wedges as desired. Refrigerate longer for better cutting, use a sharp thin knife once completely chilled to cut into squares.
Equipments used:
Notes
- Variations & Substitutions:
- all-purpose flour
- GF AP Flour
- May substitute the whipping cream with thawed whipped topping if desired, such as Cool Whip.
- Make a graham cracker crust using 2 ½ cups Graham cracker crumbs (about 2 sleeves of graham crackers processed into fine crumbs), ¼ cup brown sugar packed light or dark and 8-10 tablespoons butter, melted. Mix together and pack into 9x13 baking dish, compacting with the bottom of a measuring cup. Bake at 350°F for 10 minutes.
- Make a Ritz Cracker Crust: Crush 4 sleeves of Ritz Crackers in a food processor until coarse crumbs. Add 8 tablespoons salted butter, very cold cut into ½ inch cubes, and 6-7 tablespoons brown sugar and pulse until butter starts to hold it all together. Press into a 9x13 inch prepared baking dish and bake 350° F (175° C) for 12-15 minutes until golden brown.
- Gluten-Free Lemon Lime Bars: These bars are so easy to make gluten-free! Replace the flour in the shortbread crust with ½ good cups for cup gluten-free all-purpose flour and ½ almond flour (or use all GF AP Flour). Replace the flour in the lemon lime bars with binder (such as Bob’s Red Mill Gluten-Free 1-1 Baking Flour).
- Dairy Free Lemon Lime Bars:Also an easy swap, replace the butter with your favorite plant-based stick butter and follow the instructions. Omit the whipping cream or replace with your favorite Non-Dairy whipped topping.
- High Altitude Lemon Lime Bars: This recipe does not need any adjustments for high-altitude and was tested at sea level and at high altitude (5280 feet above sea level).
Nutrition Information
Show Details
Serving
1piece
Calories
335kcal
(17%)
Carbohydrates
54g
(18%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
116mg
(39%)
Sodium
140mg
(6%)
Potassium
81mg
(2%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Vitamin A
403IU
(8%)
Vitamin C
6mg
(7%)
Calcium
23mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 335kcal | 17% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 116mg | 39% |
| Sodium | 140mg | 6% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 403IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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