Minty Lime Bars {Stress-free Edition}
Buttery. Minty. Perfectly tangy. My Minty Lime Bars recipe is a refreshing, stress-free take on classic lemon squares using fragrant mint and rich lime curd. It is a simple and stress-free dessert recipe that requires only one bowl, a whisk, and less than 10 minutes to prepare!
Ingredients
Shortbread Crust
- 1/4 cup Granulated Sugar
- 1-2 tbsp Lime Zest (~2 limes) finely grated
- 2 tbsp Mint (fresh) finely chopped
- 1 1/2 cup All-purpose Flour
- 1/2 cup Unsalted Butter softened
- pinch of salt
Lemon Curd
- 1 1/2 cup Granulated Sugar
- 4 Eggs large
- 2 tbsp All-purpose Flour
- pinch of salt
- 1/2 cup Lime Juice (fresh, ~4 limes)
- 1/8 cup Lemon Juice (fresh, ~1 medium lemon)
- 1-2 tbsp Icing Sugar for decorating!
Instructions
Minty-Lime Shortbread Crust
- Start by preheating your oven to 350F (325F convection bake). Line a 9"x 9” baking pan with parchment paper.
- In a large bowl, use clean hands to massage sugar into mint and lime zest. (Note: mixture will become wet and fragrant as the oils from the mint and lime zest are released into the sugar).
- To the sugar mixture, add flour, salt, and butter. Continue to blend with your hands until a mixture resembling wet sand forms.
- Press mixture evenly into your prepared baking pan. Bake for ~20 minutes or until edges are golden brown.
Lime Curd
- While crust is baking, whisk together eggs, sugar, and flour.
- Once crust is baked and removed from oven, whisk in lime and lemon juice into egg mixture and pour over the crust.
- Return baking pan to the oven for another 20-25 minutes or until lime curd is set to a slight wobble in the centre.
- Allow Minty Lime Bars to cool completely in baking pan. Refrigerate for 1h to overnight. Remove from pan, cut into squares, and decorate with icing sugar and additional grated lime zest!
Video
Notes
Sofia’s Tips:
- For a clean cut, dip knife in hot water and wipe clean between each cut
- Any left over Minty Lime Bars can be transferred to the fridge for 1 week or frozen in an airtight freezer bag for 1 month.
- Enjoy!
Tried this recipe?Let us know how it was!