Easy lime bars have a custardy topping. These bars are perfect for a tropical touch of summer at any time of the year.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
Ingredients:
- Bottom Layer:
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup butter or margarine
- .
- Top Layer:
- 2 eggs
- 2 Tablespoons fresh lime juice (approximately 1 large lime)
- 1/2 teaspoon grated lime zest (optional)
- 1 cup granulated sugar
- 2 Tablespoons all-purpose flour
- 4 to 5 drops green food coloring
Preparation:
For the Bottom:
Mix together flour and powdered sugar. Cut in the butter or margarine until crumbly and the mixture clings together. Spread the dough in and 8x8-inch pan. Bake at 325 degrees for 20-25 minutes or until lightly browned. While the crust is baking prepare the topping layer.
For the Topping:
In a mixing bowl, slightly beat the eggs. Add the lime juice, zest, sugar, flour, and food coloring. Mix well and pour the mixture over the hot baked crust. Bake for 20-25 minutes at 325 degrees. Remove from the oven and sprinkle with powdered sugar. Cool and cut into small squares.
Yield: 8 to 12 servings
Note: Recipe can be doubled and made in a 9 x 13-inch baking dish.
Recipe Source: Sweet Surprises for the Holidays by Alisa D. Bangerter (Gingerbread Garden)
Reprinted with permission.
Mix together flour and powdered sugar. Cut in the butter or margarine until crumbly and the mixture clings together. Spread the dough in and 8x8-inch pan. Bake at 325 degrees for 20-25 minutes or until lightly browned. While the crust is baking prepare the topping layer.
For the Topping:
In a mixing bowl, slightly beat the eggs. Add the lime juice, zest, sugar, flour, and food coloring. Mix well and pour the mixture over the hot baked crust. Bake for 20-25 minutes at 325 degrees. Remove from the oven and sprinkle with powdered sugar. Cool and cut into small squares.
Yield: 8 to 12 servings
Note: Recipe can be doubled and made in a 9 x 13-inch baking dish.
Recipe Source: Sweet Surprises for the Holidays by Alisa D. Bangerter (Gingerbread Garden)
Reprinted with permission.
