Lime Bars – Guest Post
My friend Ren of Big Eats, Small Spaces offered to do a guest post. Here’s what she writes:
I’m a citrus freak. I can’t get my hands on enough lemon, grapefruit, orange, and lime. Fall is upon us, but with a few warm days this week, I couldn’t resist one last taste of summer. More tart than traditional lemon squares, lime squares offer a pleasant alternative to the usual. I plan to serve these with sweet iced tea as a lunchtime dessert.
Lime Squares
Ingredients:
Shortbread Layer
1/2 cup unsalted butter
1/4 cup powdered sugar
1 cup all-purpose flour
1 pinch of salt
Lime Layer
2 large eggs
3/4 cup sugar
4 Tablespoons fresh lime juice (juice of 3-4 limes)
2 teaspoons lime zest
powdered sugar, for dusting
Directions:
Preheat oven to 350. Grease the bottom and sides of a 2L (9x9 or 8x11) glass baking dish, making sure to grease 3/4 of the way up the sides.
For the shortbread, cream together the butter and powdered sugar until fluffy, using an electric mixer. Add the flour and salt, and incorporate using a pastry cutter. Do not over-mix, the mixture will be crumbly.
Pour the crumbs into the prepared dish, and press into an even crust. Bake 20-25 minutes, until edges are golden. Set aside to cool.
For the lime layer, whisk together the eggs and sugar until yellow. Add the lime juice and zest, then pour over the cooled crust. Return the dish to the oven, and bake another 20 minutes until set.
Cool, and then refrigerate until firm for best cutting. Dust with powdered sugar just before serving.
Ren said she pulled inspiration from a few different sources to come up with this recipe
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This cake looks great and I will definitely try those cupcakes, they sound awesome x
I’m right there with you husband – I adore blueberries! This cake looks absolutely delicious :).
I’ve bought a whole bunch of reduced price ingredients at TJ Maxx and Marshalls – I always scope out their food section!
*your husband, not you husband 😉
In the ingredients you have listed yogurt but in the instructions you have buttermilk…can you just clarify which it is? I am going to the store and want to buy what I need to make this today!
Gia – Sorry for the confusion – I have updated the recipe instructions. I used yogurt instead of buttermilk like the original recipe states. Either one would work just fine.
This cake looks amazing. Great photos.
the only reason why i like blueberries is cos they are good for eyesight! haha. your cake looks delectable (:
We blueberries,t oo. Actually we love all berries and they pair well with both almond and lemon.
Btw, No way would we thing of leaving off that yummy glaze.
Thanks for sharing!
~ingrid
How far in advance can i make this ? Will it hold 2-3 days?