12 Reviews

I love lemon bars and couldn't wait to try these. I was not disappointed. The shortbread crust is buttery and flakey and the lime topping is sweet, creamy and not too tart. The only change I made was to add the grated zest of one lime to the crust. Perfect!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Aunt Willie August 13, 2006

I was a bit worried at first when I removed these from the oven, as they were brown on top, but still liquid inside. I put them back in the oven, reduced the heat to 325, and cooked them about another 8 minutes. They turned out very good! Like others I added a generous amount of lime zest. The filling is just right, not too tangy nor too sweet. The crust is very flaky and yummy. (I'll admit I was also 4 Tb short on butter, so I subbed in just 2 Tb of canola oil, but the texture did not suffer at all.) I would definitely make these again.

0 people found this helpful. Was it helpful to you? [Yes] [No]
bearcatnat April 06, 2015

These are yummy, tart, but not too! I made exactly as posted, adding LOTS of grated lime zest. I lined my 13x9" pan with nonstick aluminum foil and baked the shortbread bottom exactly 22 minutes at 350 degrees initially, then finished with the filling added for exactly 22 minutes. I sifted lots of powdered sugar on the warm bars, then cooled them in the pan and easily removed them by by lifting the two ends of foil. I cut the cooled bars in small bite-sized pieces. Delish!

0 people found this helpful. Was it helpful to you? [Yes] [No]
KathyP53 February 06, 2012

This is my Amelia Bedelia recipe. You know, the one that makes people forgive multitudes of your shortcomings? Yeah, I teach piano, and I always serve lime bars at recitals. I didn't intend for it to be that way, but I got so many requests it became tradition. Sometimes I wonder if parents are keeping their students with me so they can get their semiannual lime bar fix.

Okay, I don't really think that. Very often.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Brinestone September 20, 2010

I made this recipe exactly as written with the addition of a couple teaspoons of lime zest. It was so simple and it turned out great. I brought it to my cousin's baby shower and it was the only dessert that was completely gone by the end of the shower! Thanks for a great recipe!

0 people found this helpful. Was it helpful to you? [Yes] [No]
crogirl669 February 25, 2010

I made these last night and they were great. My fiance loves lemon pies and when he tasted these, he thought they were great. They were pretty easy to make too. I just wasn't sure how long to blend the eggs, but it worked out.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Sharbysyd January 19, 2010

I made these last night but used Key Lime Juice. Holly cow, they are soooooooooo good. Thinking about hiding these some place and not sharing them. A big thanks to you for sharing the recipe. I never would have thought of making lime bars, instead of lemon.

0 people found this helpful. Was it helpful to you? [Yes] [No]
trich1229 November 12, 2009

Toooo good! My husband loves lemon bars but with this recipe, he has found something he loves more. Good work.

0 people found this helpful. Was it helpful to you? [Yes] [No]
NannyMarvel July 05, 2008

Simple ingrediants. These were good.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Hilary #3 January 28, 2008

This is a favorite at my house -- a spectacular variation on that bake sale staple, lemon bars. Really great for a Southwestern/Tex-Mex dessert plate.

0 people found this helpful. Was it helpful to you? [Yes] [No]
MaryMatt1016 December 20, 2007
Lime Bars