A tangy twist on traditional lemon bars, this citrusy lime version is a delightful dessert at home or on the go. Enjoy them as is or top with icing sugar or meringue.
For shortbread base:
1 c. cold butter, cut in small pieces
½ c. sugar
2 c. flour
For lime custard:
1½ c. sugar
¼ c. flour
Zest of two limes, finely chopped
Juice of 4 to 5 small limes (about ⅔ to ¾ c. juice)
- For shortbread base: Pre-heat oven to 350°F (325°F if using a glass baking pan) and line a 9”x13” baking pan with parchment paper and spray with cooking spray. Blend together butter, sugar and flour in a food processor or using a pastry cutter. Press evenly into bottom of pan. Bake 20-25 minutes.
- For lime custard: Whisk together sugar flour, eggs, zest and lime juice until sugar is dissolved. Let sit for 10 minutes before whisking again, then pour over baked shortbread base. Bake at 350°F until top is slightly browned and custard appears to be set (about 20-25 minutes). Cool completely. Sprinkle with icing sugar when cool, or add a meringue topping.