Lemon Lime Bars with Buttery Shortbread Crust

These lemon lime bars are bright, sweet, tangy, and wonderfully smooth, with a buttery shortbread crust that stays crisp enough to balance the soft citrus filling. They are easy to make, easy to slice, and perfect for parties, showers, potlucks, or a simple homemade dessert.

Lemon lime bars are the kind of dessert that feels fresh, cheerful, and just a little bit special. The combination of lemon and lime gives the filling a lively citrus flavor that is both tart and sweet, while the shortbread crust adds a rich, buttery base. If you love classic lemon bars, this lemon lime version offers the same smooth texture and bright flavor with an extra hint of lime that makes every bite stand out.

These citrus dessert bars are especially lovely in spring, although they are welcome any time of year. They work well when you need a make-ahead treat because they slice neatly after cooling and can be stored in the refrigerator for several days. Serve them as larger squares for a casual dessert, or cut them into small bite-size bars for a party table where guests may want to try several different sweets.

The filling is simple but full of flavor. Fresh lemon juice, lime juice, and finely grated zest bring the citrus character forward, while eggs, sugar, flour, and cream help create a soft, custard-like layer. The crust is made with flour, powdered sugar, cornstarch, salt, and chilled butter, giving it that tender shortbread texture that pairs so well with tart fruit fillings.

This recipe was originally made as a sweet treat for a virtual baby shower celebrating three blogging friends and their growing families. Since lemon bars often appear at showers, brunches, and potlucks, they felt like the perfect choice. They are elegant without being fussy, familiar without being boring, and easy enough for home bakers to prepare with confidence.

If you prefer a more traditional flavor, you can make these bars with only lemon juice and lemon zest. They will still be delicious. However, the lime adds a gentle sharpness that makes the dessert taste especially fresh. Just be sure to measure the juice before adding it to the filling, because the amount you get from lemons and limes can vary depending on the fruit.

For the best texture, chill the crust before baking it, pour the filling into the warm crust, and allow the finished bars to cool before slicing. A dusting of powdered sugar just before serving gives them a classic look and a little extra sweetness. These lemon lime squares are a bright, simple, crowd-pleasing dessert that belongs in any citrus lover’s recipe collection.

Yield: 24 small bars

Lemon Lime Bars

Sweet, tart lemon lime bars with a smooth citrus filling and a crisp, buttery shortbread crust. This easy dessert is perfect for parties, showers, potlucks, and everyday baking.

Prep Time
50 minutes

Cook Time
45 minutes

Chilling Time
30 minutes

Total Time
2 hours 5 minutes

Ingredients

For the crust:

• 1 3/4 cups all-purpose flour
• 2/3 cup powdered sugar, plus more for dusting
• 1/4 cup cornstarch
• 3/4 teaspoon salt
• 3/4 cup unsalted butter, chilled and cut into 12 pieces

For the filling:

• 4 large eggs, lightly beaten
• 1 1/3 cups granulated sugar
• 3 tablespoons all-purpose flour
• 3 lemons, juiced, plus 2 teaspoons finely grated zest
• 3 limes, juiced, plus 1 teaspoon finely grated zest
• 1/3 cup heavy cream or whole milk
• 1/8 teaspoon salt

Instructions

1. Preheat the oven to 350 degrees F. Line a 9×13 inch pan with aluminum foil, leaving enough overhang to lift the bars out after baking.
2. Spray the foil lightly with non-stick cooking spray.
3. To make the crust, add the flour, powdered sugar, cornstarch, and salt to a food processor. Pulse a few times until combined.
4. Add the chilled butter pieces and pulse until the mixture turns pale yellow and resembles coarse meal. If you do not have a food processor, grate the cold butter into the flour mixture and rub it in with your fingertips.
5. Press the crust mixture firmly into the prepared pan, forming an even 1/4 inch layer and pressing it about 1/2 inch up the sides.
6. Refrigerate the crust for 30 minutes, then bake for 20 to 25 minutes, or until lightly browned.
7. While the crust chills and bakes, prepare the citrus filling.
8. In a medium bowl, whisk together the eggs, granulated sugar, and flour until smooth.
9. Stir in the lemon juice, lime juice, lemon zest, lime zest, heavy cream or milk, and salt. The total citrus juice should measure 2/3 cup.
10. When the crust has finished baking, remove it from the oven. Whisk the filling again to recombine it.
11. Pour the filling into the warm crust.
12. Reduce the oven temperature to 325 degrees F. Bake for 25 to 30 minutes, or until the filling feels firm to the touch.
13. Place the pan on a wire rack and let the bars cool at room temperature for at least 30 minutes before lifting them out and slicing.
14. Dust with powdered sugar just before serving.
15. Store the bars in an airtight container in the refrigerator for 3 to 5 days. The shortbread crust may soften slightly over time.

Notes

Meyer lemons were used for this recipe, but regular lemons also work well. Measure the combined lemon and lime juice before adding it to the filling. You need 2/3 cup total juice, and the exact number of lemons and limes may vary depending on how juicy the fruit is.

Adapted from Cook’s Illustrated Baking Book.

Helpful Tools

• 
  9 x 13 inch baking dish
• 
  Lemon lime squeezer
• 
  Aluminum foil

Nutrition Information:

Yield:

24

Serving Size:

1 bar

Amount Per Serving:
Calories: 187
Total Fat: 8g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 50mg
Sodium: 103mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 17g
Protein: 2g

Nutrition information is an estimate based on the ingredients used and may not be exact.

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