Lime Slice: super tender and creamy and loaded with summery citrus flavor. One of my favorite citrus recipes to come out of my kitchen this summer. These bars are rich, smooth, lightly hinted with vanilla, perfectly tangy and at the same time perfectly sweet. Featuring a buttery lime shortbread crust and topped with a generous dusting of powdered sugar. The perfect, easy to make dessert for when you’re craving a taste of spring or summer!
BAKING WITH LEMONS AND LIMES
I use lemon in so much of my cooking and baking. Sometimes it’s the starring ingredient like in my super soft Sour Cream Lemon Cookies or these melt in your mouth Lemon Crinkle Cookies. Other times, especially when baking with fruit, it’s more of a supporting flavor like with these Lemon Blueberry Cake Donuts and Roasted Strawberry Crumb Bars.
Limes have been on my list of things to bake with forever. I’ve had ideas for cookies and popsicles but for some reason I haven’t gotten to them. Now that we’re flying through August, I told myself I gotta get on a lime dessert so here it is: lime slice!
ABOUT THIS LIME SLICE RECIPE
This recipe is simple yet very decadent. It basically has two parts: lime shortbread and a tart-sweet lime filling. Each part is simple to make and they taste so good together!
LIME SHORTBREAD CRUST
The texture and flavor of this lime shortbread makes it the perfect base for this lime slice! Texture-wise it’s rich, tender and buttery. Flavor-wise it’s flavored with lime zest and a hint of vanilla.
PRE-BAKING THE SHORTBREAD CRUST
You’ll want to prepare and pre-bake the crust before making the filling. Pre-baking the crust helps ensure it gets fully cooked and prevents it from becoming soggy when the filling gets added.
HOW TO MAKE LIME SHORTBREAD
- Add sugar (mostly granulated and a little powdered sugar), flour, salt, vanilla and lime to the bowl of a food processor and pulse to combine.
- Add the butter and pulse until the dough just comes together. Press the mixture evenly into pan.
- Bake until the crust just begins to turn golden.
A FEW TIPS FOR MAKING THIS SHORTBREAD CRUST:
- Use cold butter: One tip for ensuring your butter is cold is to cut the butter into cubes and then stick it back in the fridge while measuring out the dry ingredients.
- Press the mixture evenly into the prepared pan: Make sure to spread the mixture into the corners of the pan as well.
ABOUT THE CREAMY LIME FILLING
The combination of tart and sweet gives this filling the best flavor. The tanginess from the lime is just the right amount to give a nice, prominent lime flavor without being too tart or sour. They are also perfectly sweet, but not too sweet.
Texture wise, this ultra creamy filling will have you going back for more bites. It’s silky smooth and goes so well with the buttery shortbread.
HOW TO MAKE THE LIME FILLING
Once the crust has been made and pre baked, it’s time to make the filling. It takes just minutes to whip up and can be made with just one bowl and a whisk.
Start by whisking the eggs together. A good tip is to use room temperature eggs. Room temperature eggs typically disperse and mix in more evenly than cold eggs straight from the fridge. If you forget to give your eggs time to get to room temperature, you can always simply place the eggs in a bowl of warm water for a few minutes as described in this article from Sophisticated Gourmet.
Add the sugar, cornstarch, heavy cream, lime juice and lime zest to the eggs and whisk together until combined and smooth. Pour the filling over the base and bake for 20-30 minutes or until just set.
I opted for the zest and juice of one large lime. I find that, in combination with the zest in the shortbread crust, is the perfect amount of lime. Definitely lime flavored but not too overpowering. That said, if you LOVE lime and want more of a tart flavor, add a bit more zest and juice.
SERVING AND STORING LIME SLICE
Once baked, allow the bars to cool slightly at room temperature then transfer them to the fridge to cool completely. They are best enjoyed and stored cold.
Before serving, remove your lime slice from the fridge and dust them with lots of powdered sugar. The powdered sugar makes them look pretty and rounds out that tart-sweetness!
It’s still August so there’s plenty of time left to enjoy this creamy, tropical lime slice this summer! Even though it tastes like summer, the buttery shortbread crust and creamy, delicious filling will definitely make you want to eat it year round!Print
Easy and super flavorful Lime Slice! Made with a rich, buttery lime shortbread, the creamiest tangy-sweet lime filling, and topped off with powdered sugar.
FOR THE LIME SHORTBREAD CRUST
- 2 tablespoons powdered sugar
- 1/3 cup granulated sugar
- 1 1/4 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- zest of one lime
- 9 tablespoons unsalted butter, cubed, very cold
FOR THE FILLING
- zest of one large lime
- juice of one large lime
- 1 cup granulated sugar
- 1/2 tablespoon cornstarch
- 1/4 cup heavy cream
- 3 eggs
FOR THE DECORATION
- powdered sugar
FOR THE LIME SHORTBREAD CRUST
- Preheat oven to 350 degrees F. Line an 8 x 8 inch square pan with parchment paper. Place two overlapping strips going in either direction with some parchment hanging over both sides of the pan will make the bars easier to remove from the pan once cooked.
- In the bowl of a food processor, pulse together the sugars, flour, salt, vanilla and lime zest. Add the butter and pulse until dough just comes together and resembles wet, coarse breadcrumbs. Use your fingers or the back of a spoon to press the mixture into the base of the prepared pan. Bake for 20-25 minutes or until lightly golden. Remove from oven and reduce the oven temperature to 325 degrees.
FOR THE FILLING
- In a large bowl, whisk together the eggs. Add the sugar, cornstarch, heavy cream, lime juice and lime zest. Whisk together until combined and smooth. Pour the filling over the base and bake for 20-30 minutes or until just set.
- Allow to cool at room temperature then place it in the fridge for 2 hours or until firm. Dust with plenty of powdered sugar and cut into squares or slices. Store in the fridge.
Keywords: lime, limes, citrus, shortbread, bars, squares, slice