Total Time
1hr
Prep 25 mins
Cook 35 mins

Who says you can't have your Lime Bars and eat them too? A lightened version of a very popular bar cookie.

Ingredients Nutrition

Directions

  1. Heat oven to 350°F.
  2. For crust, beat the butter, cream cheese and 1/2 C granulated sugar with electric mixer in medium bowl until light and fluffy.
  3. Beat in the egg yolk; gradually add the 3/4 C flour.
  4. Spread into a greased 8-inch square baking dish.
  5. Sprinkle 2 T powdered sugar on top of the dough so it won't stick to the palm of your hands as you pat it down to make a crust.
  6. Bake 20 minutes.
  7. For filling: beat the egg and egg substitute slightly in mixing bowl.
  8. Add 1 cup granulated sugar and 2 T flour; beat on low speed until blended.
  9. Add the lime juice; beat on low until blended.
  10. Pour onto warm shortbread crust; bake 15 minutes more.
  11. Place on rack to cool.
  12. Sprinkle top with 2 T or more of powdered sugar.

Reviews

(2)
Most Helpful

The recipe is okay but I found it a bit too sweet/sour. On the positive side, it limits the amount of servings I eat at one time. =) I also had to cook it a little longer than the recipe had stated since the curd was still jiggling after 15 min. After an additional 5-10min. (don't really remember), it was fine. I don't know why, but one side of my pastry had the lime curd on the top of the crust and the other side had it on the bottom of the crust. Also, I found that the crust tasted a bit too floury, but had a nice hint of cream cheese flavour so it was a bit like a lime/cheesecake bar. Overall, it's a pretty good "light" recipe. Thanks Jude.

TeaLeaves April 14, 2006

These had good flavor but were no where near done at the appointed time. Because I have never made lemon or lime bars before I didn't know what I was looking for. So I took them out when told but was dissapointed in the fact that the filling just ran all over the place. I used whole wheat pastry flour which was ok, but probably this is one of those recipes where white flour is best. I hope to be able to re-try them letting them cook longer. Thanks for a great one to try, Jude. I appreciate anyone willing to lighten the traditionally high fat favorites!

ladypit August 13, 2005

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