Easy Limeade Bars for Spring
My friend Barbara and I have declared 2014 the year of citrus. It started out as a joke about our mutual obsession with Meyer lemons, but now it has turned into a real thing. My Meyer lemon tree arrived in one piece and is slowly acclimating to a Connecticut spring. I am also still plowing through my last beautiful jar of Meyer lemon marmalade. When that goes I plan to try out the recipe for Grapefruit marmalade she sent me, and make yet another loaf of marmalade cake. So, you see, this is really turning into a bit of thing. In keeping with this trend, last week I made a big batch of limeade bars. They are just like lemon bars, only made with Key lime juice and man are they perfect for spring.
Lemon bars have long been my happy food but I just felt like making them with lime this time, and I am so glad I did. I had some Key lime juice in the pantry, though I could’ve squeezed it fresh for the same result. Instead of the usual shortbread crust I elected to make it with graham crackers to remind me of Key lime pie. Then, I baked up them to perfection, showered them with confectioner’s sugar once they were cooled off, and our spring dessert was ready.
These easy-peasy bars would be perfect for any kind of spring gathering or just for having around the house. They go quickly, however, so don’t underestimate how many you’ll need to serve a crowd.
Ingredients
- 2 cups graham cracker crumbs
- 1 stick (½ cup) unsalted butter, melted
- 2 cups granulated sugar
- 4 Tablespoons all-purpose flour
- 1 teaspoon baking powder
- 4 large eggs, lightly beaten
- 6 Tablespoons lime juice (use jarred Key lime juice, or regular fresh squeezed lime juice) lemon
- 3 teaspoons grated lime zest
- confectioners' sugar for dusting
Instructions
- 1. Preheat the oven to 350F. Lightly butter a 9×13 baking dish and set aside.
- 2. In a small bowl combine the graham cracker crumbs and melted butter until the crumbs are evenly moistened. Press the crumbs into the bottom of the baking dish to form an even thin crust. Bake the crust for 15 minutes. Then remove it from the oven and allow it to cool.
- 3. In a bowl, mix together the flour, granulated sugar and baking powder. Add eggs, stir to combine. Add lime juice and zest, mix again until smooth. Pour the lime mixture onto cooled crust and spread it evenly with a spatula. Bake the bars for 30 minutes, or until set in the center.
- 4. Once squares have cooled, dust with confectioners’ sugar, cut and serve.
I fully support Year of the Citrus. Love these!
Thanks! Yes, the year of citrus is the best!
Thanks for this recipe I will try this..
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Looks tempting. Thanks for sharing the unique recipe….
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