Best Lemon Lime Bars Recipes

LEMON-LIME BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in lime zest. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into a greased 13x9-in. baking dish. Bake just until edges are lightly browned, 13-15 minutes., Meanwhile, in another large bowl, beat eggs and sugar. Combine flour and baking powder. Gradually add to egg mixture. Stir in lemon juice and zest; beat until frothy. Pour over hot crust. , Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Store in the refrigerator.

CARROT ZUCCHINI BARS WITH LEMON LIME FROSTING

Steps:

• 1. Preheat oven to 350 degrees. In a large bowl mix together flour, brown sugar, baking powder, ginger, and baking soda. In another bowl stir together eggs, carrot, zucchini, raisins, walnuts, oil, honey, and vanilla.
• 2. Add carrot mixture to flour mixture and stir just until mixed. Spread batter in an un-greased 9 by 13 inch cake pan. Bake for 25 minutes or until toothpick inserted in center of bar comes out clean. Cool pan on a wire rack and when cool frost with Lemon-Lime Frosting.
• 3. FROSTING: In a medium mixer bowl combine cream cheese, and powdered sugar. When well mixed and fluffy add lemon and lime peel. Frost bars. Store any leftovers in the refrigerator.

LEMON LIME BARS

Steps:

• Preheat oven to 350 degrees F.
• Grease a 13x9x2-inch baking pan. Line pan with parchment, pressing the paper onto the bottom and up the sides of the pan; set aside. In a large bowl combine the 2 cups flour, the 1/2 cup powdered sugar, the cornstarch and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs (mixture will look dry). Press firmly into bottom of prepared pan. Bake 15 minutes (crust will still look dry).
• Meanwhile, in a medium mixing bowl whisk together the eggs, granulated sugar, half-and-half and 3 tablespoons flour; divide in two bowls. In one bowl add lemon peel and lemon juice; in the other bowl lime peel, lime juice and green food coloring into other half. Pour the lemon filling over hot crust; bake 10 to 12 minutes or until set. Carefully pour lime filling over lemon filling; bake 10 to 12 minutes more or until set. Cool completely in pan on a wire rack.
• Use paper to lift uncut bars from pan. Cut into bars. Sift over powdered sugar. Top with lemon and lime peel, if desired. Refrigerate to store. Makes 32 bars.

VERY TANGY LIME (OR LEMON) BARS

Steps:

• Place rack in lower third of over and preheat to 350 degrees. Line the bottom and sides of an 8" square baking pan with foil.
• To make the crust, in a medium bowl, combine the melted butter with the sugar, vanilla, and salt. Add the flour and mix just until incorporated.
• Press the dough all over the bottom of the pan. Bake for 25 to 30 minutes, until well browned on the edges and golden brown in the center.
• To make the topping, in a large bowl, stir together the sugar and flour. whisk in eggs. stir in lemon juice and lime zest.
• When crust is ready, turn oven down to 300 degrees. Slide the rack out (with pan on it) and pour filling onto hot crust.
• Bake for 20 to 25 minutes, or until the center no longer jiggles.
• Lift the foil liner out and transfer bars to cutting board. You can blot the surface of the bars to remove any foam. (Test to make sure your bars aren't to sticky first. This trick could remove a lot more than excess foam -- ).
• Cut into bars. Dust with powdered sugar right before serving. Will keep in airtight container for up to a week.

LEMON-LIME LAYER BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine 1 cup flour, 1/2 cup softened butter, and 3 tablespoons brown sugar in a bowl. Pat into the bottom of a 9x13-inch baking pan.
• Bake in the preheated oven until slightly golden, 8 to 10 minutes. Remove from the oven; leave the oven on.
• Combine 1 cup brown sugar, coconut, pecans, eggs, 3 tablespoons flour, vanilla, baking powder, and salt in a bowl and spread over baked first layer. No need to cool in between.
• Bake in oven for 20 minutes.
• Meanwhile, stir pudding mix, white sugar, 1/4 cup water, and egg yolks together in a medium saucepan. Stir in remaining water. Bring to a boil over medium heat, stirring constantly, until slightly thickened. Remove from heat and stir in lime gelatin mix until dissolved. Spread over baked second layer in the pan while still warm.
• Refrigerate until well set, 8 hours to overnight. Cut into 24 squares and serve.

DOUBLE LAYER LEMON-LIME BARS

Steps:

• Combine wafer crumbs, margarine and 2 Tbsp. sugar; press onto bottom of 9-inch square pan.
• Beat cream cheese, lime juice and remaining sugar until blended; spread over crust.
• Beat pudding mixes, milk and lime zest in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over cream cheese layer in pan.
• Refrigerate 4 hours or until firm.

MEYER LEMON LIME BARS

Steps:

• 1. Butter a 9x12x2" baking pan , then line the bottom and sides of the pan with parchment paper. (This is optional but will make removing the bars from the pan much simpler.)
• 2. FOR THE CRUST : Cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment
• 3. Combine the flour and salt and , with the mixer on low , add to the butter mixture until just mixed.
• 4. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the bottom of prepared pan.
• 5. Chill the pan while oven preheats to 350°F
• 6. Bake the crust for 15-20 minutes , until very light browned. Let cool on a wire rack ; leave the oven on.
• 7. FOR THE FILLING : Whisk together the eggs , sugar , lemon and lime zest , lemon and lime juice , and flour.
• 8. Pour over the crust and bake for 35-45 minutes , until set.
• 9. Let cool to room temperature. Cut into squares or triangles and dust with confectioners' sugar.
• 10. Store any left overs in a covered container in the refrigerator.

LEMON LIME BARS RECIPE - (4.5/5)

Steps:

• 1. Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan. Line pan with parchment, pressing the paper onto the bottom and up the sides of the pan; set aside. For crust, in a large bowl combine the 2 cups flour, powdered sugar, cornstarch, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press firmly into bottom of prepared pan. Bake 15 minutes. 2. Meanwhile, in a medium mixing bowl whisk together eggs, granulated sugar, half-and-half, and 3 tablespoons flour; divide equally into two bowls. To one bowl add lemon peel and lemon juice; to the other bowl add lime peel, lime juice, and green food coloring. Pour lemon filling over hot crust; bake 10 to 12 minutes or until set. Carefully pour lime filling over lemon filling; bake 10 to 12 minutes more or until set. Cool completely in pan on a wire rack. 3. Use paper to lift uncut bars out of pan. Cut into bars. Sift powdered sugar over bars. Top with lemon and lime peel, if desired Refrigerate to store.