Lime Curd Bar Cookies

Just like their better known sister, the lemon bar, these cookies pack a bright tart flavor, that can be modified based on the limes that you use. The photographed version below is a mixture of Key limes, Kaffir limes and standard limes.



1/2 pound salted butter at room temperature

1/2 cup granulated sugar

2 cups all-purpose flour

Lime Curd:

6 eggs at room temperature

3 cups granulated sugar

1-2 tablespoons finely grated lime zest

1 cup freshly squeezed lime juice

1 cup all-purpose flour

Powdered Sugar for finishing


  • Preheat the oven to 350.


  • Cream together butter and sugar light and fluffy. With your mixer on low, start incorporating the flour a half cup at a time. The dough will be loose and crumbly.

  • Lightly butter a 9 x 13 x 2-inch baking pan and line with baking parchment.

  • Turn out dough from the bowl into baking pan and press in dough, building up a 1/2-inch edge all around.

  • Chill prepared pan in freezer for 10 minutes.

  • Bake the shortbread for 20 minutes, until very lightly browned. Set aside while you prepare the lime curd.


  • Whisk together the eggs, sugar, lime zest, lime juice, and flour.

  • Pour curd over the prepared shortbread and bake for 30 to 35 minutes, until the filling is set.


  • Let cool to slightly warm and dust with powdered sugar.

  • Once cooled to room temperature, apply a second layer of powdered sugar.

  • Lift cookies out of the baking pan using the parchment paper.

  • Cut into desired size squares.

Makes 24-32 bar cookies, depending on desired size.

©2020 by Lucolette.