Zesty lime bars with a tangy citrus filling and a buttery, crumbly crust, chilled to perfection for a refreshing treat.

1 cup (125g) all-purpose flour (for crust)

1/4 cup (50g) sugar (for crust)

1/2 cup (115g) unsalted butter, cold & cubed (for crust)

1 cup (200g) sugar (for filling)

2 tbsp all-purpose flour (for filling)

2 large eggs (for filling)

1/3 cup fresh lime juice (about 3–4 limes) (for filling)

Zest of 2 limes (for filling)

Optional: a few drops of green food coloring (for filling)

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Preheat oven to 350°F (175°C). Line an 8x8" (20x20 cm) pan with parchment paper.
Mix flour and sugar for the crust. Cut in cold cubed butter until crumbly. Press evenly into the prepared pan.
Bake crust for 15–18 minutes until lightly golden.
Whisk together sugar, flour, eggs, lime juice, and lime zest until smooth. Add green food coloring if desired.
Pour filling over hot crust and bake another 18–20 minutes until set and center no longer jiggles.
Cool bars completely, then refrigerate for 1–2 hours to firm up.
Optionally dust with powdered sugar before serving.

Fresh lime juice is recommended for best flavor; bottled can be used in a pinch.

Bars can be made a day ahead and refrigerated; flavors deepen when chilled.

Use a sharp knife chilled bars for neat slices, wiping knife between cuts.

Freeze wrapped bars for up to 2 months; thaw overnight in fridge before serving.

Add chopped nuts or graham cracker crumbs to crust for extra crunch.

For gluten-free, substitute all-purpose flour with gluten-free baking mix.