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. 
i love lime! these sound great 🙂
It’s 5 o’clock somewhere, so bottoms up with these tasty-sounding sweet treats!
The frosting recipe is missing something. ‘1/4 butter’ ??? Pound or cup? But it sounds great.
Those look amazing!
I’ll have to double check the recipe and fix my typo this weekend. Sorry about that. For anyone who asked why they look slushy. This was one of my first Vegan cupcakes and I was using low-fat soy milk. This causes the cupcakes to come out gummy/sticky and not rise very much. I filled them the same amount that I usually do, they just didn’t rise up much. I’d like to try this recipe again to make prettier margarita cupcakes.
I use non-vegan ingredients and they turn out great as well. Also, I seem to have to double the powdered sugar for the frosting to give it an substance, and then I have way too much frosting 🙂 I also add a bit more lime than the recipe calls for, but that’s just me.