Summer Potluck Dessert: Lime Bars
When it comes to summer potluck contributions, it’s always fun to bring something a little unusual. Which is why a bag of limes leftover from a Memorial Day BBQ turned into a twist on the ever popular lemon bar.
I adapted this lemon bar recipe, both in swapping the lemon for lime and in really amping up the citrus flavor. The resultant lime bars were quite tart, which I found a pleasing counterpart to the decadent shortbread base. I love sugar as much as the next person, but I often find lemon bars too rich. These definitely have enough of a pucker-up lime taste to even the balance, but if you don’t love tart desserts or lime, feel free to reduce the amount of lime zest when you make these.
Whip up a batch of these for your next BBQ, and enjoy the taste of summer.
1 3/4 cups + 3 1/2 tbsp all purpose flour
1 cup powdered sugar
1/4 cup cornstarch
1 1/2 tsp salt
12 tbsp cold butter
1 cup granulated sugar
1/2 cup agave syrup
3/8 cups milk
Combine 1 3/4 cups flour, 2/3 cups powdered sugar, cornstarch, and salt in a medium bowl. Cut butter into chunks and work into the crust until it forms a coarse meal.
Press into a large ball, cover with saran wrap, and chill for 30 minutes.
While the crust chills, preheat the oven to 350. Zest and juice the limes. Whisk together eggs, flour, sugar, and agave in a medium bowl. Add in the milk and zest, stir to combine.
Line a 9X13 baking dish with baking parchment. Press chilled crust into a solid layer, then prick several times with a fork. Bake for 15-20 minutes until crust just starts to brown.
Remove from the oven and immediately pour the lime filling on top of the crust. Return to the oven and bake for approximately 20 minutes (until the filling is set and slightly firm to the touch). Let cool 15-20 minutes, then remove from baking dish and let cool further. Sprinkle with remaining powdered sugar and cut into squares for serving.