Tangy Lime Bars

You all should know now from my Key Lime Cupcakes post last Sunday that I am a lime addict & that there were more lime recipes coming.  This is the second one (of three.)  If you like lemon bars, you will like lime bars & you can even try my Ruby Red Grapefruit Bars if you want to keep the citrus bar trend going.

What makes this recipe different than all the others is the addition of vanilla in the shortbread crust, which gives it a little extra flavor.  The lime filling is creamy & tart with just enough sweetness.  If you like extra thick filling, just use a 9x9" pan instead of the 9x13" pan.  Obviously these lime bars wouldn't really be this green without food coloring, but if you are against stuff like that in your food, then just leave it out.  I myself, am trying to be festive with the green for St. Patrick's Day coming up so here you go!  

Tangy Lime Bars

Recipe lightly altered from Eat, Live, Run & adored by: Amber (Dessert Now, Dinner Later!)

Crust:

• 1 cup flour
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 1 tsp vanilla
• 1/2 cup butter

Filling:

• 1 1/4 cup sugar
• 1/4 cup flour
• 4 eggs
• 2 tsp lime zest
• 2/3 cup lime juice
• 1/8 tsp Wilton Leaf Green Food Coloring Paste

1. Preheat oven to 350*F.
2. To make the crust: Combine the flour, powdered sugar, salt, & vanilla in a large bowl. Cut in the cold butter & work with your fingers until the mixture resembles cornmeal. Press into a greased 13x9" pan and bake for 18-20 minutes, or until golden.
3. Meanwhile make the filling: Whisk together the sugar & flour in a bowl. Add the eggs, one at a time, whisking well after each addition. Add the zest, lime juice & enough green food coloring to produce desired color (a little goes a long way.)  Mix until everything is smooth & combined.
4. Pour filling over hot crust and return to oven to bake for an additional 18-20 minutes. When done, the filling will no longer jiggle. Let cool completely in the pan before slicing and dusting with powdered sugar.  For best results, keep refrigerated & serve cold.

Makes 18 bars.

You all should know now from my Key Lime Cupcakes post last Sunday that I am a lime addict & that there were more lime recipes coming.  This is the second one (of three.)  If you like lemon bars, you will like lime bars & you can even try my Ruby Red Grapefruit Bars if you want to keep the citrus bar trend going.

What makes this recipe different than all the others is the addition of vanilla in the shortbread crust, which gives it a little extra flavor.  The lime filling is creamy & tart with just enough sweetness.  If you like extra thick filling, just use a 9x9" pan instead of the 9x13" pan.  Obviously these lime bars wouldn't really be this green without food coloring, but if you are against stuff like that in your food, then just leave it out.  I myself, am trying to be festive with the green for St. Patrick's Day coming up so here you go!  

Tangy Lime Bars

Recipe lightly altered from Eat, Live, Run & adored by: Amber (Dessert Now, Dinner Later!)

Crust:

• 1 cup flour
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 1 tsp vanilla
• 1/2 cup butter

Filling:

• 1 1/4 cup sugar
• 1/4 cup flour
• 4 eggs
• 2 tsp lime zest
• 2/3 cup lime juice
• 1/8 tsp Wilton Leaf Green Food Coloring Paste

1. Preheat oven to 350*F.
2. To make the crust: Combine the flour, powdered sugar, salt, & vanilla in a large bowl. Cut in the cold butter & work with your fingers until the mixture resembles cornmeal. Press into a greased 13x9" pan and bake for 18-20 minutes, or until golden.
3. Meanwhile make the filling: Whisk together the sugar & flour in a bowl. Add the eggs, one at a time, whisking well after each addition. Add the zest, lime juice & enough green food coloring to produce desired color (a little goes a long way.)  Mix until everything is smooth & combined.
4. Pour filling over hot crust and return to oven to bake for an additional 18-20 minutes. When done, the filling will no longer jiggle. Let cool completely in the pan before slicing and dusting with powdered sugar.  For best results, keep refrigerated & serve cold.

Makes 18 bars.