In attempts to ensure ABeeBakes remains honest, I must admit, I’m really not a big fan of lime. I love the idea of it. Refreshing, green, healthy! Powerful words that ultimately inspired me to try to love it. While it’s not my first choice, and I still prefer lemon to lime, (Tarte au Citron), I did find myself polishing off the last lime bar from this batch…And licking my fingers…And wishing there were more. Turns out, lime bars will never go to waste. The lime lover in my household loved these. If you’re into lime, these are definitely for you. It’s packed with lime flavor, almost tastes like a cocktail (maybe consider adding a splash of gin to the filling to really achieve that) and is generous on the filling.
I always find that lemon bars, or lime bars in this case, have too much pastry crust and not enough filling. So much so that I literally always scrape the filling off the shortcrust and eat only that. In attempts to achieve my perfect crust to filling ratio, I reduced the crust by 1/3! I then doubled the filling. This gives a perfect ratio of 1:3, crust to filling. No wasted pastry crust and no lack of filling. I reduced the sugar (quite substantially) too. It’s really a shame to eat a citrus dessert that’s entirely masked by sugar.
So again, if you like citrus, curd fillings, and you don’t like overly sweet desserts, try these. And if you, like me, prefer your lime squeezed into guacamole, you may find yourself making an exception for lime squeezed into these bars as well. Just try.
- 1/3 cup Butter, cold cut into cubes
- 2 tbsp. + 2 tsp. Sugar
- 2/3 cups Flour
- 1 cup Sugar
- 1/4 cup Flour
- 4 Eggs
- Zest Of two limes
- 2/3 cup Fresh lime juice about 4-5 small limes
- Preheat oven to 350F degrees. Grease and line on 8×8-inch baking pan.
- To make the pastry, mash together the butter, sugar, and flour with a fork. Press evenly into the bottom of the prepared baking pan.
- Bake for 15-20 minutes, until lightly golden.
- To make the lime filling, whisk together the sugar, flour, eggs, zest, and lime juice. Allow the mixture to sit for 10 minutes before whisking again, until smooth. Pour the mixture over the baked pastry base.
- Bake for 20-25 minutes, or until the top is slightly golden and the custard appears to be set. Cool completely.
- Sprinkle with powdered sugar once cooled. Consider adding a meringue topping or candied lime pieces.