Pin it These bright lime bars combine a tangy, citrus filling with a buttery graham cracker crust. The crust is made by mixing crushed graham crackers with sugar and melted butter, then baked until firm. The filling blends eggs, sugar, lime juice and zest, flour, and milk, poured over the pre-baked crust and baked briefly to set. After cooling and chilling, the bars can be dusted with powdered sugar and extra lime zest for garnish. Ideal for warm days, they offer a balance of tartness and sweetness in each bite.
The first time I made lime bars was during a sweltering July when my air conditioner had quit working. I needed something that felt like sunshine but tasted like cool relief, and that zesty green filling did exactly the trick.
My neighbor stopped by while they were cooling and we ended up eating them warm from the pan with our fingers, lime zest on our chins, not even bothering to wait for the powdered sugar dusting.
Ingredients
- 1½ cups graham cracker crumbs: I crush whole crackers in a ziplock bag with a rolling pin when I need to work out some stress
- ⅓ cup granulated sugar: This amount sweetens the crust without making it cookie-like
- ½ cup unsalted butter, melted: Let it cool slightly after melting so it does not cook the crumbs
- Pinch of salt: Even sweet things need a little salt to wake up
- 4 large eggs: Room temperature eggs blend more smoothly into the filling
- 1½ cups granulated sugar: This much sugar balances the intense lime acidity
- 2 tbsp all-purpose flour: Just enough to give the filling structure without becoming cakey
- ½ cup freshly squeezed lime juice: Bottle juice never has that bright floral quality fresh limes provide
- 2 tsp finely grated lime zest: The oils in the zest carry all the perfume of the fruit
- ¼ cup whole milk: This adds creaminess that keeps the filling from becoming too dense
- Additional pinch of salt: Rounds out all the flavors so nothing feels one-note
Instructions
- Get your oven ready:
- Preheat to 350°F and line an 8x8 pan with parchment paper, letting the paper hang over the sides like little handles
- Build the crust:
- Mix the graham crumbs, sugar, melted butter, and salt until everything clumps together when you squeeze it
- Press it down:
- Firmly pack the crust into your pan using the bottom of a measuring cup, then bake for 10 minutes until it smells toasty
- Whisk the filling:
- Beat the eggs and sugar until completely smooth, then add the flour, lime juice, zest, milk, and salt until no streaks remain
- Bake until just set:
- Pour the filling over the hot crust and bake for 18 to 20 minutes until the center barely jiggles when you gently shake the pan
- Patience is key:
- Let them cool completely, then refrigerate for at least an hour so they can set into clean squares when you slice
Pin it These became my go-to dessert for summer potlucks after three different friends requested the recipe in one week.
Getting The Most From Your Limes
Roll your limes on the counter with your palm before juicing them. This breaks down the internal membranes and I have found it yields significantly more juice than cutting into cold, unrolled fruit.
The Perfect Crust Every Time
Press the crust mixture into the corners of the pan thoroughly. Uneven crusts lead to uneven baking, and those corners hold onto all that buttery goodness.
Serving Suggestions
These bars shine brightest after chilling for at least four hours. The filling firms up beautifully and the flavors meld together.
- Try adding a dollop of whipped cream on each square
- A sprinkle of sea salt on top creates an incredible sweet and salty contrast
- They pair wonderfully with fresh berries on the side
Pin it There is something honest about a dessert that balances sweet and tart so perfectly. Hope these become part of your summer rotation too.
Recipe FAQs
- → How do I get a firm graham cracker crust?
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Mix graham cracker crumbs with melted butter and sugar until it feels like wet sand. Press tightly in the pan and bake before adding the filling for a firm base.
- → Can I adjust the tartness of the lime filling?
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Yes, substituting half the lime juice with lemon juice or adjusting the lime zest amount can change the tartness to your preference.
- → What is the best way to cut the bars?
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Chill the bars thoroughly before slicing with a sharp knife to get clean and even pieces.
- → Can I make the bars ahead of time?
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Yes, store the bars refrigerated in an airtight container for up to 4 days to keep them fresh.
- → Are there substitutions for graham crackers?
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Digestive biscuits or similar crumbly cookies can be used as a substitute for graham crackers in the crust.
