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Lime Slice

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Delicious lime slice stacked with lime slices in the background.

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!

A batch of lime bars covered with powdered sugar with lime slices nearby.

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

  1. 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.
  2. Add the butter and pulse until the dough just comes together. Press the mixture evenly into pan.
  3. 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.
Flour, lime zest and cubed butter in the bowl of a food processor.

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!

Tangy sweet lime bars topped with powdered sugar with a knife nearby.
A stack of yellow lime bars featuring specks of lime zest and a buttery shortbread crust.
A close up of creamy, tart lime slice with a bite taken out of it!

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!

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Lime Slice

  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 9–12 squares 1x
  • Category: Desserts, Bars
  • Method: Baking
  • Cuisine: American
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Description

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. 

Scale

Ingredients

FOR THE LIIME 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

Instructions

FOR THE LIME SHORTBREAD CRUST

  1. 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.
  2. 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

  1. 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.
  2. 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

Lemon Sour Cream Cookies

by

Soft, puffy lemon cookies dripping with icing and specks of lemon zest on a cooling rack.

For the softest cookies, make sour cream cookies! For the softest lemony cookies, make THESE Lemon Sour Cream Cookies! The sour cream makes the cookies soft and gives them a nice tangy flavor. These cakey cookies get their bright lemon flavor from the lemon zest and juice in the cookie batter and icing. Cannot wait for you to try these soft, lemony cookies with their thick, tart, sweet lemon icing!

This is my second variation of my great grandmother’s recipe for sour cream cookies. I made a chocolate chip version a couple months ago and the cookies are heavenly!

Now it’s time for one of my other favorite flavors: lemon. I omitted the vanilla from the original sour cream cookie recipe because the fresh lemon provides all the flavor! In addition to making the cookies soft, the sour cream adds a nice tangy flavor.

I now have two favorite lemon cookies: these lemon sour cream cookies and my lemon pistachio shortbread cookies!

A soft sour cream cookie coated with lemon icing on top lemon slices.

EASY AND QUICK

These from scratch cookies are just about as easy as a boxed mix. By easy, I mean no need to roll out the dough. You just scoop and bake. By quick, I mean no need to chill the dough. It can go straight from the mixing bowl to the tray to the oven.

The lemon icing is also super simple. Just mix together three ingredients: lemon juice, lemon zest, and powdered sugar.

Lemon cookie dough with a paddle in a mixing bowl.

HOW TO MAKE LEMON SOUR CREAM COOKIES

Before creaming the butter and sugar, start by getting the rest of your materials and ingredients ready:

  • Preheat the oven and line the baking trays with parchment paper.
  • Sift the dry ingredients together.
  • Zest and juice the lemons.
  • Measure out the sour cream.

Now, it’s time to combine the ingredients (make sure to use a spatula to scrape down the sides of the bowl as you add ingredients).

  • Cream the butter and sugar in the bowl of an electric mixer. Add the egg and lemon zest and juice.
  • Alternatively add the dry ingredients with the sour cream.
Lemon sour cream cookie dough in balls on a baking sheet.

Time to bake the cookies:

  • Form into balls of about 2 tablespoons of batter each. I like to use a cookie scoop for this to make sure the balls are the same size. Bake 10-12 minutes.
  • Transfer the cookies to a cooling rack and make sure to let them cool completely before icing them.
Fresh puffy, cakey cookies on cooling rack.

HOW TO MAKE LEMON ICING

In addition to being super yummy and addicting, the lemon-powdered sugar icing takes less than a minute to make. All you’ll do is stir together the powdered sugar, lemon zest and juice!

It can be drizzled over the cookies or spooned/spread over them. To spread the icing as I did, just take a teaspoon or two of icing and pour it over the centers of the cookies. Use the back of the spoon to help it slide down and coat the cookies evenly.

A lemony sour cream cookie dripping with icing on a rack.
soft, puffy sour cream cookies with lemon dripping with lemon icing.
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soft lemon cookies with icing on a rack

Lemon Sour Cream Cookies

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 18–24 cookies 1x
  • Category: Desserts, Cookies
  • Method: Baking
  • Cuisine: American
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Description

This easy recipe for Lemon Sour Cream Cookies makes cakey, soft, tender cookies filled with bright lemon flavor! No chill and ready ready in about 30 minutes!

Scale

Ingredients

  • 3/4 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg, beaten
  • zest of 2 lemons
  • juice f 1 lemon
  • 1/2 cup sour cream
  • 2 1/2 cups flour
  • 1 teaspoon soda
  • 1/2 teaspoon salt

FOR THE LEMON ICING

  • 1 1/3 cup powdered sugar, sifted
  • 2 1/2 tablespoons lemon juice
  • zest of 1 lemon

Instructions

  1. Preheat oven to 375 F and line baking sheets with parchment paper.
  2. Whisk together the flour, baking soda, and salt Set aside.
  3. Cream the sugar and butter in the bowl of an electric mixer with the paddle attachment or with a handheld mixer on medium speed until just combined.
  4. Scrape down the sides of the bowl then add the egg, lemon zest and lemon juice and beat until combined.
  5. With the mixer on low speed, alternatively add the dry ingredients with the sour cream.
  6. Use a 2 tablespoon cookie scoop to drop the cookies onto the cookie sheet. Place them 2″ apart.
  7. Bake 10-12 minutes. Let cool on the baking sheet for 10 minutes before then transferring them to a rack to cool completely.
  8. Once cooled, use the back of a spoon to drop and spread about 1-2 teaspoons of icing on top of each cookie or drizzle the icing on top.

FOR THE ICING

  1. In a medium sized bowl, sift the powdered sugar. Add the lemon zest and juice and use a whisk or spoon to combine.

Keywords: Cookies, lemon, lemon zest, lemon juice, sour cream, soft cookies, icing, glaze, frosting, dessert, citrus

Blood Orange Cookies

by

Here are some blood orange cookies that taste as good as they look! These soft, cakey cookies are infused with blood orange zest and juice and topped with a naturally pink blood orange glaze. They are one of a kind looking cookies, incredibly delicious and super easy to make!

BAKING WITH BLOOD ORANGES

This is my second blood orange recipe this month. I think the fact that they are not available year round makes me eager to bake with them while I can.

If it’s not blood orange season or if you can’t find blood oranges, you can substitute lemon and/or navel oranges. You won’t get that bright pink color, but you’ll get all the citrus flavor.

THESE BLOOD ORANGE COOKIES ARE:

  • Refreshing: Their vibrant colors and fresh taste are refreshing to see and taste!
  • Pretty: They have a 100% natural pink color making them perfect for Valentine’s Day.
  • Soft: The dough has both sour cream and brown sugar which makes the cookies slightly chewy and super soft.
  • Easy: The cookies have a no chill dough and simple two-ingredient icing.

ABOUT THE COOKIES

This recipe uses my great grandmother’s sour cream cookie recipe with the addition of the zest from 2 blood oranges along with a tablespoon of juice for that citrusy flavor.

You can make the cookies flat or puffy. The only difference in making them is whether you keep the dough in ball form or flatten the balls before baking. The picture below shows how they looked if baked as balls.

They look good either way and taste the same, so it’s a personal preference. It’s definitely easier to bake them in ball form. If you’re short on time, I’d suggest you skip the flattening step. If you want to top each cookie with a slice of blood orange, you might want to flatten them before baking.

HOW TO MAKE BLOOD ORANGE COOKIES:

  1. Whisk the dry ingredients together.
  2. Add the sugars and butter in a bowl and mix to combine. (This can be done with a hand mixer, but is so much easier with a stand mixer).
  3. Add the beaten egg followed by the orange zest and juice. Make sure to scrape down the sides of your bowl as you add additional ingredients.
  4. Turn the mixer to low speed so you don’t end up with flour flying all over before this next step. Alternatively add the sour cream and dry ingredients.

5. Once the dough is all mixed, form into balls of about 2 tablespoons of batter each. I use a cookie scoop for this to make sure the balls are the same size. Set them at least 2″ apart since they will spread a bit.

6.For round, puffy cookies, bake as balls. For flatter cookies, lightly flour the bottom of a glass and press each ball down before baking.

7. Bake until they just start to become golden brown on the tops, 9-11 minutes.

MAKING THE ICING

Once baked, you’ll notice the cookies have a pretty light yellow color with specks of zest in them. They are beautiful and sweet as is, but adding the blood orange icing makes them even prettier and sweeter.

I highly recommend sifting the powdered sugar before mixing it with the juice. Sifting will break up any lumps. The cookies are not as pretty if they have little lumps of powdered sugar in the icing.

Next, just whisk the juice from one blood orange with the cup and a half of powdered sugar.

DECORATING THE COOKIES

There are several ways to ice the cookies. You can:

  • Spoon half a teaspoon of icing on each cookie and spread it around the top with the spoon.
  • Dip the top of the cookie into the icing.
  • Use a spoon to drizzle icing over the top in a zig zag pattern.

Feel free to zest a bit more zest over the freshly iced cookies if you like! The zest will give them additional flavor, make them even prettier and will let people know they are citrus flavored.

It can also be pretty to add a peeled blood orange slice on top of the cookies. You can an entire thinly sliced round or cut it into quarters for easier-to-eat bites. The orange slices will make the icing run, so it won’t be as vibrant the next day. I’d recommend adding slices only if you’re planning to eat them the same day.

You end up with such delicious, pretty cookies when you make this fun, easy recipe. I hope they brighten up your day as much as they did mine!

FOR MORE FRUIT-FILLED BAKING RECIPES, TRY MY:

BLACKBERRY WHITE CHOCOLATE COFFEE CAKE

PEACH AND PEAR UPSIDE DOWN CAKE

LEMON PISTACHIO POMEGRANATE SHORTBREAD COOKIES

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Blood Orange Cookies

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 3 dozen 1x
  • Category: Cookies, Desserts
  • Method: Baking
  • Cuisine: American
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Description

These easy blood orange cookies are soft and tender with a fragrant citrus flavor and are drizzled with sweet blood orange icing. Make them with lemon or oranges!

Scale

Ingredients

FOR THE BLOOD ORANGE ICING   

1 1/2 cups powdered sugar, sifted

Juice of 1 blood orange 

FOR THE COOKIES

  • 3/4 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg, beaten
  • 2 tablespoons blood orange zest (from about 2 blood oranges)
  • 1 tablespoon blood orange juice
  • 1/2 cup sour cream
  • 2 1/2 cups flour
  • 1 teaspoon soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350 F and line baking sheets with parchment paper.
  2. Whisk together the flour, baking soda, and salt Set aside.
  3. Cream the sugar and butter in the bowl of an electric mixer with the paddle attachment or with a handheld mixer on medium speed until just combined.
  4. Scrape down the sides of the bowl then add the egg and blend well then add the zest and juice.
  5. With the mixer on low speed, alternatively add the dry ingredients with the sour cream.
  6. Stir in the chocolate chips.
  7. Use a 1.5 to 2 tablespoon cookie scoop to drop the cookies onto the cookie sheet. Place them 2″ apart. Use the bottom of a lightly floured round glass to flatten them.
  8. Bake 9-11 minutes. Let cool on the baking sheet for 10 minutes before then transferring them to a rack to cool completely.

Keywords: cookies, blood oranges, blood orange icing, citrus, lemon, fruit

Blood Orange Olive Oil Cake

by

A vibrant looking olive oil cake with blood orange slices baked in it on a rack.

I love that cold, cloudy January in Ottawa is also the start of blood orange season in warm, sunny, faraway climates. I get a little cheerier just seeing these oranges and thinking about the vibrant color and fresh taste inside them. While olive oil cake is super moist and fragrant on its own, blood oranges add a burst of color and freshness to the cake and to my (currently) greyish Canadian winter.

A close up picture of a colorful blood oranges sliced in half on a cutting board.

UNIQUE ORANGES AND CAKE

This cake will be fun to bring for my family next time I visit. I can’t wait to see my mom’s reaction when she sees the gorgeous pinkish-reddish-purplish blood orange slices on top.

You know those toys that are popular with kids these days? The ones where they don’t know exactly what they get until they open it? I feel like blood oranges are the natural version of those toys for people who love food. You don’t know what color or shade the orange will be until you cut into it! Whether it’s more orange, red or purple, you can be sure the flesh will be vibrant and gorgeous.

I’m also excited for my mom to hear that the cake is made with olive oil. A lot of people (I’m pretty sure my mom included) don’t know that you can bake with olive oil. The olive oil is this cake makes it flavorful, moist and tender.

CAKE INSPIRATION

I love finding and creating different cakes. I first discovered olive oil cakes in an old Italian cookbook in the library of my hometown. I loved the idea and have tried a few different citrus olive oil cakes.

While searching olive oil cakes, I came across a blood orange olive oil recipe from The Smitten Kitchen and loved the idea! I took inspiration from this cake and had fun creating my own blood orange olive oil cake!

BAKING WITH BLOOD ORANGES

This cake uses the zest, juice and fruit of three blood oranges (plus the juice of a fourth orange in the whipped cream). Since we’re using the zest of two of the oranges, it’s a good idea to buy organic oranges.

I love my microplane for zesting. There’s really nothing like it and it’s definitely one of my favorite kitchen tools.

After zesting the two oranges, I juiced one and got the most gorgeous ruby red juice! This juice along with a couple of tablespoons of milk and 1/2 cup of olive oil make the cake super moist.

For the other zested orange, peel it then chop it as finely as you like. I chopped mine into pretty small 1/4″ pieces. It’ll get added to the batter and you’ll get little bites of the fruit in the cake. So nice.

A white bowl filled with mustard colored blood orange zest and a microplane with zest in it.

I cut the peel off the third orange and cut it into 1/4″ rounds then baked it on top of the cake. The blood orange rounds on top let people know what’s in the cake. They also manage to retain some of their juice even though they’re baked.

I noticed a lot of recipes for orange rounds with the peel on that get baked on the bottom (top?!) of an upside down cake. They look gorgeous, but I find the peeled rounds easier to eat.

To make sure the rounds don’t sink into the cake, bake it for about ten minutes then take it out and add the rounds. They can be arranged in any design. I just felt like spreading them out all over the cake. However you arrange it, it’ll look rustic and SO pretty!

BLOOD ORANGE WHIPPED CREAM

I thought about making a glaze for a little extra sweetness, but didn’t want to cover the pretty top of the cake. Whipped cream is the perfect topping since it can be plopped on top of or next to individual slices.

A cup of heavy whipping cream, half an orange getting juiced and some powdered sugar.

The whipped cream in this recipe is made with just three ingredients and only takes a few minutes to make. I added the juice of another blood orange to the whipped cream. The juice gives it a subtle fruity flavor and a light pink color. It just makes the cake extra pretty and delicious.

One other finishing touch is a little bit of olive oil. I brushed the top of my cake right before serving. It gives it a little extra shine and flavor.

A freshly baked blood orange olive oil cake getting brushed with olive oil.

Let me see…I think that was all I wanted to explain. The rest of the recipe is straightforward. It’s an easy cake that makes a stunning, unique looking and tasting dessert. I can’t wait for you to make it and I hope you love it!

FOR MORE BAKED IN FRUIT DESSERT RECIPES, TRY MY:

a slice of olive oil cake with a blood orange slice baked in it and some whipped cream

On a final note, as soon as I finished baking the cake, the sun came out here in Ottawa!

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Blood Orange Olive Oil Cake

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 8–10 slices 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: Italian
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Description

This gorgeous Blood Orange Olive Oil Cake makes a super moist, colorful, flavorful dessert. Easy to make and delicious with homemade whipped cream!

Scale

Ingredients

FOR THE CAKE

  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons milk
  • 3 blood oranges
  • Olive oil for brushing

FOR THE WHIPPED CREAM

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • the juice of one blood orange

Instructions

FOR THE CAKE

  1. Preheat oven to 350 F. Butter or lightly oil an 8″ pan.
  2. In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Two of the blood oranges will be added to the batter while the remaining orange will be added to the top of the cake as decoration while baking. Zest two oranges. Set the zest aside. Juice one of the zested oranges and set the juice aside. Peel the remaining orange then finely chop it into 1/4″ pieces. Set aside. For the third orange, chop off both the bottom and top. Use a small knife to cut the peel off in pieces from top to bottom. Cut closely to the fruit so as to remove both the peel and the pith. Follow the curve of the fruit so that you do not cut off much of the juicy flesh. Turn the orange on its side and slice it into 1/4″ rounds. Set aside.
  4. In the bowl of an electric mixer using a whisk attachment, beat the eggs and sugar for 30 seconds on medium high speed. Gradually pour the olive oil into the bowl in a slow but steady stream followed by the milk and the blood orange juice and zest.
  5. Stir in the dry ingredients until just combined. Gently fold in the chopped blood orange fruit.
  6. Pour the batter into the cake pan. Bake 10 minutes then remove cake from oven and quickly and carefully add the orange slices on top of the cake. Return the cake to the oven and bake an additional 20-25 minutes or until a toothpick comes out clean when inserted into the center of the cake (a few crumbs are okay).
  7. Place the pan on a rack and cool in the pan for 10 minutes. Remove cake from the pan and allow to cool completely on the rack. Once cooled or before serving, brush cake lightly with olive oil.

FOR THE WHIPPED CREAM

  1. For best results, chill the bowl and beaters in the fridge or freezer for 15- 20 minutes before using. Beat the whipping cream on medium-high speed. Let the cream mix for a few minutes while watching carefully. When you have soft peaks, gently pour the sugar in followed by the blood orange juice. Continue mixing until you have medium peaks. Serve alongside or on top of the cake or individual slices.

Keywords: blood orange olive oil cake, citrus olive oil cake, blood orange cake