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Lime Shortbread Bar

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Lime Shortbread Bar

Made with fresh lime juice and a buttery shortbread crust, these Lime Shortbread Bars are so refreshing! If you love lemon bars, you're definitely gonna love these lime shortbread bars! Made with our Lemon Bar Mix.

Our MinusG's Lemon Bar Mix is a limited edition and is available seasonally March - August. So stock up before they are sold out.

Makes: 16 | Bake: crust 20min / with filling 25-30 min


For Shortbread Crust

  • 1¼ c. MinusG's Lemon Bar Mix 
    • (Lemon Bar Mix available seasonally March - August)
  •  ½ c. confectioners' sugar
  •  ¼ tsp salt
  •  9 Tbsp butter cut into cubes

Lime Filling 

  • 3 extra-large eggs  - Egg free? Use ¼ c. "Just Egg" or "Simply Eggless" per egg
  • 1 ½ c. granulated sugar
  • 1 Tbsp grated lime zest (2 to 3 lemons)
  • ½ c. freshly squeezed lime juice
  • ½ c. + 2 Tbsp MinusG's Lemon Bar Mix
  • confectioners’ sugar, for dusting


  1. MAKE SHORTBREAD: Preheat the oven to 350°. Grease 9x9 pan and line bottom and sides with parchment paper. Measure ½ c + 2 Tbsp MinusG’s Lemon Bar Mix and set aside. Add remaining mix, sugar, and salt to a medium bowl. Add cubed butter and cut in with a pastry cutter until mixture resembles fine crumbs. Spread into lined pan and press to flatten evenly.

  2. PRE-BAKE: Bake crust 20 minutes. Let cool on a wire rack. Leave the oven on.

  3. MAKE LIME FILLING: Whisk together eggs, sugar, lemon zest, lemon juice, and ½ c + 2 Tbsp MinusG's Lemon Bar Mix. Pour over crust and cover with foil.

  4. BAKE: Bake filling at 350° for 30-35 minutes until the filling is set. Let cool to room temperature. Egg-free bake another 5-10 minutes.

  5. SERVE: Cut into squares or triangles, dust with powdered sugar and serve.

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