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