One of my go-to recipes to take for dinners or a dish to pass are my homemade lemon lime bars. If you are looking for a lemon bar recipe this bar is absolutely perfect for you. My tastebuds are watering just thinking about them.

Today I am going to share my much sought after Lemon Lime Bar recipe. From the flaky buttery melt in your mouth crust to the sweet tart lemon lime topping there is absolutely nothing bad about these bars except maybe the calories.

When it comes to these bars there are no calories, or rather, there are delusions of no calories as I could eat the whole pan myself. This is NOT the time to skimp. Use real butter. It’s the only way to go for this recipe.

The other tip is impossible to keep but you have to let them cool before cutting into them. Also make sure to use fresh squeezed juice because the “real” lemon and lime juices you can buy don’t have the same crisp fresh taste.

I truly believe the secret to these lemon lime bars is the fact that I use coarse raw sugar. It adds a texture that makes them even more addicting for some reason. I also bake them in a smaller pan so I have a thicker bar. Rather than a 13 x 9 I use an 11 x 9 oval dish. This time I made them in a 13 x 9 and they just weren’t quite the same. Beautiful? Yes. Melt in your mouth? Yes. However, they were missing that special something they usually have.

Can’t Eat One Lemon Lime Bars

These lemon lime bars are a crowd pleaser with the sweet tart lemon lime topping and melt in your mouth buttery crust combining for one decadent dessert

Print Recipe

Author: Heather McCurdy
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hours 15 minutes

Ingredients

Scale

Crust:

2 cups flour – I use an unbleached soft as white winter wheat
1/2 cup raw sugar
1 cup softened butter

Topping:

4 extra large eggs
2 cups raw sugar
1/2 cup lemon and lime juice combined ( I did half and half)
I also use about 1 tablespoon of lemon/lime zest
1/4 cup flour
1 tsp. baking powder
Powdered sugar to finish.

Instructions

Preheat oven to 350.
Mix together the crust ingredients and press into the pan.
Bake 15 – 20 minutes.
While the crust bakes, make the topping.
Mix topping ingredients well and pour over baked crust.
Bake 20-25 minutes until just firm. (A fork or toothpick will still come out very moist).
Sprinkle with powdered sugar.
It will fall apart if you cut into it right away. You have to let it cool about 15 minutes. (Voice of experience – although it is really yummy straight from the oven all gooey and warm.)