St Patricks Day Lime Bars (Printable)
Bright lime bars with buttery shortbread crust and fresh citrus filling, ideal for festive sharing.
# What You’ll Need:
→ Shortbread Crust
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - Pinch of salt
→ Lime Filling
05 - 1 1/2 cups granulated sugar
06 - 1/4 cup all-purpose flour
07 - 4 large eggs
08 - 2/3 cup freshly squeezed lime juice (about 5–6 limes)
09 - 2 tsp finely grated lime zest
10 - Green food coloring (optional)
11 - Powdered sugar, for dusting
# How To Make It:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, cream together softened butter and granulated sugar until light and fluffy. Mix in flour and salt until a dough forms.
03 - Press the dough evenly into the bottom of the prepared pan. Bake for 18–20 minutes until lightly golden.
04 - In a large bowl, whisk together sugar and flour. Add eggs, lime juice, and lime zest. Whisk until smooth. Add green food coloring if desired.
05 - Pour the lime mixture over the hot crust. Return to the oven and bake for 15–18 minutes until the center is set and no longer jiggles.
06 - Let cool completely in the pan on a wire rack. Refrigerate for at least 1 hour before slicing.
07 - Dust with powdered sugar, cut into bars, and serve.
# Expert Tips:
01 -
- The buttery crust practically melts in your mouth while the tangy lime filling provides this perfect sweet-tart balance that keeps you coming back for seconds
- They're incredibly easy to make but look so impressive on a dessert platter, especially when you go all out with that vibrant green food coloring
02 -
- Don't skip the chilling time, I once tried to cut these too early and ended up with a messy, crumbly disaster
- The center might still look slightly underbaked when you take it out, but it will continue to set as it cools
03 -
- Room temperature ingredients incorporate more smoothly and prevent a curdled filling
- Zest your limes before juicing them, it's much easier to zest a whole lime than a squeezed half