Recipe adapted from Elisabeth and Butter
If you are looking for something bright and crisp these bars are it!! I love gooey chocolate desserts and they are usually my go-to, but sometimes I crave something sweet that’s not chocolate!
This recipe originally uses lemons, but I didn’t have any so I used limes instead! I wasn’t sure if it would work but these bars are delicious! These bars are going to be the perfect treat this summer! I can see myself packing them up and taking them to the beach or bringing them to a backyard BBQ! They are easy, unexpected and sure to impress!
They are pretty simple to make but they do take some time, make sure you have your butter and eggs room temperature! You also have to let the shortbread crust cool all the way before you pour the filling and cook it again!
I hope you enjoy these bars as much as we do!!
For the shortbread crust:
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/4 cup granulated sugar
1 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/8 teaspoon salt
For the Lime Filling
3 large eggs at room temperature
1 cup granulated sugar
1 tablespoon grated lime zest (about 3 limes)
1/2 cup freshly squeezed lime juice (about 3 limes)
1/2 cup all-purpose flour
Powdered Sugar for dusting
Set your eggs and butter out to come to room temperature!
1: Preheat oven to 350 degrees and line a 9×9 baking pan with parchment paper. Lightly spray with non-stick spray and set aside
2: In a mixing bowl fitted with the paddle attachment, or with a hand mixer, cream the butter and sugar together on high speed for 2 minutes or until light and fluffy
3: With mixer on LOW, add in the flour, vanilla, baking powder and salt and mix until just combined. The dough will be crumbly but should not be dry
4: Press the dough into the bottom of the lined baking pan and bake for 15 minutes.
5: Let cool completely before adding the filling mixtuer
For the Lime Filling
- In a bowl whisk together the eggs, sugar, lime zest, lime juice and flour until well combined. Pour over cooled shortbread crust and bake for 22-25 minutes.
- Let the bars come to room temperature in the pan. Lift that parchment paper with the bars out of the pan, slice into squares and dust with powdered sugar.
- Store bars covered in refrigerator for up to 1 week.