Lemon Lime Bars

September 13, 2010

"...so the freshness lives on
in a lemon,
in the sweet-smelling house of the rind,
the proportions, arcane and acerb. " ( Pablo Neruda)

Because I'm in love with the writings of Pablo Neruda and all things citrus, I may be a bit biased when I say that his appreciation of the lemon is nothing short of miraculous brilliance. The poem is so beautifully written that it would make almost anyone run out to acquire some lemons and create something gorgeous. If you are hit with a sudden inspiration to pay homage to the lemon, please allow me to present you with these tart little citrus bars.

They're very tangy and the perfect match for their sweet, buttery crusts. Though not quite as luscious as the other lemon bar recipe, which is made with lemon curd, this is the ideal classic recipe (especially if you don't want to go through the hassle of making curd.) And don't worry my fellow lemon heads, these bars will not disappoint. Thanks to a healthy dose of lemon and lime, these are worthy of the their title!

Lemon Lime Bars
(inspired by Ina Garten)
*printer friendly Recipe*

crust ingredients
1/2 pound (2 sticks) of unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups of all-purpose flour
1/4 teaspoon of kosher salt

filling ingredients
4 extra-large eggs at room temperature
1 2/3 cups granulated sugar
1 Tablespoons grated lemon zest (1 to 2 lemons)
1/2 Tablespoon grated lime zest (1-2 limes)
2/3 cup freshly squeezed lemon juice
2/3 cup of all-purpose flour

Line a 9x13-inch baking pan with foil (leave an overhang around the edges for easier removal.) Butter or spray the foil.

Prepare the crust: Cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the prepared pan, building up a 1/2-inch edge on all sides. Chill for 30 minutes.

Preheat the oven to 350 F. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 20 to 25 minutes, until the filling is set. Let cool to room temperature.

Makes about 20 bars


  1. LOL on *Lemonheads* - these look fantastic

  2. Valerie! I love Pablo Neruda. I majored in Spanish Literature (smile). Not such a great choice in retrospect, but I had fun;)!
    Your lemon lime bars look wonderful, but can I ask a sincere question? Ooh, that was a question. Anyway, would you prefer lemon lime to just lemon? Yes, this is the question!
    I have lemon lime bars on my list of items to try with alternative sweeteners. That's why I ask...

  3. Scrumptious little bars, Valerie. :-) I love that you used lemon AND lime. :-)

  4. Hi,Stella. Though I love both, I often combine the two. I think that the touch of lime gives lemon desserts more depth of flavor.

    On a side note, coming from a Shakespearean lit. major, I think Spanish literature was a spectacular choice. :D

  5. hmmn that looks so yummy..I love lemon bars..will try adding lime when I get my hands on it..it so hard to find limes here.

  6. Beautiful opening to this post. I love posts that start with poems/quotes. These lemon lime bars look delightful! What colour and texture!

  7. I love Pablo Neruda too! And lemon. What a beautiful post.

  8. The bars look amazing. I love the constant puckery desserts you feature!


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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