Lime Bars

"Even if your cookie cache is already full,you have to stuff in a batch of lime bars. Shortcake crust is tender and buttery-good. The topping has a delicate lime essence that is much more refined than lemon bars."
 
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photo by KathyP53 photo by KathyP53
photo by KathyP53
photo by Baker4Life photo by Baker4Life
Ready In:
40mins
Ingredients:
7
Yields:
48 bars
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ingredients

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directions

  • In bowl, combine flour and powdered sugar; cut in butter.
  • Press into 13x9" pan.
  • Bake 350°F for 20-25 minutes.
  • Meanwhile, beat eggs on high till pale yellow.
  • Gradually add sugar and salt and lime juice.
  • Continue beating on high.
  • Pour over hot crust.
  • Bake another 20-25 minutes until golden brown. Sprinkle with more powdered sugar. Cool and cut into bars.
  • Makes 4 1/2 dozen.
  • NOTE- You may add 2 drops of green food coloring to egg mixture for that lime green color -- .

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Reviews

  1. I was a bit worried at first when I removed these from the oven, as they were brown on top, but still liquid inside. I put them back in the oven, reduced the heat to 325, and cooked them about another 8 minutes. They turned out very good! Like others I added a generous amount of lime zest. The filling is just right, not too tangy nor too sweet. The crust is very flaky and yummy. (I'll admit I was also 4 Tb short on butter, so I subbed in just 2 Tb of canola oil, but the texture did not suffer at all.) I would definitely make these again.
     
  2. I love lemon bars and couldn't wait to try these. I was not disappointed. The shortbread crust is buttery and flakey and the lime topping is sweet, creamy and not too tart. The only change I made was to add the grated zest of one lime to the crust. Perfect!
     
  3. This is my Amelia Bedelia recipe. You know, the one that makes people forgive multitudes of your shortcomings? Yeah, I teach piano, and I always serve lime bars at recitals. I didn't intend for it to be that way, but I got so many requests it became tradition. Sometimes I wonder if parents are keeping their students with me so they can get their semiannual lime bar fix.<br/><br/>Okay, I don't really think that. Very often.
     
  4. i had to add an extra stick of butter. Same as bearcatnat, at 25 mins it was golden on top and liquid inside. i put back in for 10 (on accident actually! :D ) and it still looked not yet ready. however, i took it out and let it cool, and the result was beautiful. IMPORTANT INFO: let cool, COMPLETELY. otherwise they WILL crumble. the crust was AMAZING and the filling perfect. Still, Lemon bars will ALWAYS top! (sorry lime) :)
     
  5. Delicious! My family liked these better than lemon bars, which we love. I added coconut (maybe 1/3 cup) to the crust which was really really good.
     
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RECIPE SUBMITTED BY

My name is Susan, I live in northern Minnesota. I am married with 2 children. I love to cook. I love having the family over or friends and treating them to a good meal. My husband says I was a good cook before Recipezaar,Iv'e just gotten better. Thanks to all of you and the recipe reviews system..I have tried so many new recipes, but still have my own favorites which I have listed and I hope you will give a try...We like texmex,salads and soups...I am so happy I found all the Olive Garden soups on recipezaar.
 
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