To date, these Lemon Lime Bars are my most requested recipe. The inspiration for these came from a Half Baked Harvest recipe. I adore Tieghan Gerard and everything about her brand. I make and love many of her recipes. Her Lemon Lime Bars are fantastic but a bit more like Key Lime Pie, while this recipe leans towards Lemon Meringue Pie.
If you are looking for other favorite lemon recipes, check out our tangy lemon curd.
🥧 The Lemon Lime Bar Crust
I've tried various crusts for these, but you really can't go wrong. Whether you choose graham cracker, shortbread, pretzel or the ritz cracker crust from the HBH version, they're all good. Shortbread is my personal favorite.
What really sets these Lemon Lime Bars apart is the meringue topping. However, all meringues are not created equally. This is a Swiss meringue, which means the egg whites and sugar are cooked together before whipping. (Make sure to check out my most favorite meringue recipe!) This stabilizes the meringue and creates a glossy, marshmallowy texture that puts plain meringue to shame! You can use this as-is to top these Lemon Lime Bars and other treats. But, if you add butter you get one of the best Buttercreams you'll ever taste. And, if you add chocolate, you get a delightful chocolate mousse. This is a staple recipe that will come in handy again and again.
📖 Recipe
Equipment
- 1 13x9 cake pan
- 1 mixing bowl
- 1 stand mixer fitted with paddle attachment and whisk attachment
- 1 double boiler
- 1 microplane for zesting citrus
- 1 handheld citrus juicer
- 1 fine wire strainer
Ingredients
For the Crust
- 1 cup butter room temperature
- 1 cup sugar
- 1 teaspoon salt
- 2 egg yolks room temperature
- 2 ½ cup all purpose flour
For the Filling
- 5 egg yolks
- 1 can sweetened condensed milk
- 1 tablespoon lime zest
- ⅔ cup lime juice
- ¼ cup lemon juice
- 1 teaspoon salt
Meringue Topping
- 3 egg whites
- 1 cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Make the Crust
- Preheat oven to 350. Spray 13x9 inch pan with non stick baking spray.
- In the bowl of a stand mixer fitted with the paddle attachment combine butter and sugar just until mixed. (We're not looking to make this light and fluffy)
- Scrape sides and bottom of the bowl. Add egg yolk and mix on medium-low speed just until combined.
- Add flour and salt and combine slightly by hand to prevent the flour from overflowing when the mixer is turned on. Mix on low speed just until all flour is incorporated. Scrape bottom of bowl to ensure no flour remains.
- Spread and press dough onto bottom of 13x9 inch pan until even. Bake at 350 for 15-20 minutes until just beginning to brown around edges.
- Remove from oven and allow to cool while preparing the filling.
Make the filling
- Zest and juice limes and lemons and set aside.
- Separate egg yolks and egg whites into two containers.
- Combine egg yolks, sweetened condensed milk and citrus juice and zest in medium size bowl and stir to combine well.
- Pour filling over pre-baked crust and bake at 350 for 10-15 minutes. Bake just until the filling is set but not firm. If you over bake this the filling becomes eggy and not the sweet, creamy texture we're after.
- Cool bars on counter until room temperature and then transfer to the refrigerator to chill well before topping with meringue.
Make the Meringue
- While the bars chill in the refrigerator prepare the meringue .
- In a double boiler (I use my kitchenmaid mixing bowl over top of a pot of water) combine egg whites and sugar.
- Place mixture over medium heat and stir often. Heat gently until the sugar is fully dissolved and you can no longer feel in graininess when rubbed between to fingers. When you reach this stage the mixture is ready.
- Transfer bowl to stand mixer and mix on medium-high speed until thickened and foamy. Then move to high speed until the mixture triples in volume, is white, glossy and resembles marshmallow cream.
- When bars are fully chilled, cut into individual squares. Top each bar with a dollop of meringue just before serving.
Vicky says
I love lemon bars and love that you used not only lemon juice in this recipe, but lime also!
Leslie says
Perfection! Absolute perfection! The lemon to lime ratio is just right! I love this amazing dessert!
Molly Kumar says
These look so flavorful and delicious!! Perfect spring-summer dessert. Saving to make soon for a weekend gathering.
Loreto and Nicoletta says
Lemon meringue is a favorite here! 😋 👍 These would be very dangerous number one being so easy to pick up and eat, number two the aroma of that bright citrus! 👌
Thanks for sharing, these are perfect for summer outdoor meals! 👍
Katie Crenshaw says
Love the sweet and tart combination. They turned out perfect! I served these for a party and garnished each bar with a slice of strawberry and a sprig of mint. They were so cute. Everyone loved them.
LaKita says
I love a good lemon bar, so I could not wait to try these with the addition of lime and I believe these may be my new favorite over lemon bars!!
Krysten Clark Wilkes says
As a lover of all things lime, I knew I had to give the recipe a try and it is now one of my new favorite desserts! This is beyond flavorful, my new addiction!
Carrie Robinson says
These remind of my key lime pie bars! I love the lemon and lime combo happening here. Looks like a must-make dessert to me. 🙂
Lori | The Kitchen Whisperer says
Talk about perfect timing! My lemon and Mexican lime tree are fruiting big time. These bars are on the dessert menu this week! They look absolutely amazing!
Eden says
Already dreaming about diving back into these bars! So good and I'm obsessed with the meringue! Thanks for the recipe