Skip to main content

Lime Bars

Look what I baked yesterday. Crust:
  • 2 cups flour
  • 1 cup chilled unsalted butter, cut into small pieces
  • 1/2 cup powdered sugar
  • 1/4 cup almonds, finely ground
  • 1 teaspoon grated lime zest/peel
  • 1/4 teaspoon salt
(Wouldn't it make sense to use lightly salted butter instead of adding salt to unsalted? That's what I'll do next time around.)

Preheat oven to 350° degrees. Generously butter 13x9 pan, combine crust ingredients to blend together in food processor until moist clumps form. Press onto bottom of prepared pan. Bake 20 minutes or until edges are golden.

  • 1/4 cup flour
  • 1 1/2 cups sugar
  • 4 large eggs
  • 3/4 cup fresh lime juice
  • 2 drops blue food coloring
  • 1 teaspoon baking powder
Whisk sugar, eggs, lime juice, baking powder and remaining flour in large bowl until well blended. Pour over hot crust. Bake until topping is set and slightly golden, about 25 minutes. Cool in pan on rack. Cut into squares. Garnish as you wish. I sprinkled a bit of powdered sugar on these, then topped each with a candy corn pumpkin.


those look amazing! way to go.
Lonna said…
mmmmm those do look so yummy. And look how festive you have made them, I am sure that they were a big hit.
Robin said…
Mouth-watering! (Minus the pumpkins--even though they are festive.)
Cassie said…
those sound so good! I think you should post the recipe. By the way-my cousin has been serving in Austin, have you had an Elder Brooks in your ward recently?
Kelly said…
No, Cassie. We have sisters in our ward. I'll ask them about him though! Robin, I'm with you. I add the pumpkins for the whimsy of the season. They certainly are cute to look at and can easily be tossed!
Lisa said…
Those look so tasty! And very festive! Nice job!
Callisto said…
Oh man. Oh man. I miss real desserts.
jennie w. said…
Where is mine? Diet, huh? Why do these not look like diet food?
Maryanne said…
Julie told me she made some yummy lime bars the other day - they must have been these! They look very festive!
Julie said…
Yuummmmmm.....those look really good!

Popular posts from this blog

Fun with Ninnies and Nini

Our family got to attend the monthly stake temple day at the Taipei temple on Saturday.   Lindsey and Christopher did their temple work, then waited outside on the beautiful grounds and at the chapel next door until we were finished with our session. After that, we enjoyed hamburgers at a place we heard about called California Grill, then did some exploring.
Lindsey arrived last week from Rexburg, completing 32 credit hours and her first year of college at Brigham Young University-Idaho. We are so glad to have her home with us!  She will be with us until she starts school again in September and will be taking two classes online in the meantime.  In addition to Lindsey's arrival, we've been blessed to have the company of 7-year-old Nini (her real name is Yeh Min-Yu) with us this week.  She's so darling and we love having her around too.  It's kind of funny that when Lindsey was a little toddler and she could not say her name well, she called herself Ninnies.  So we h…

Isaac's creation

One year ago today, this little angel came into our world, sent directly from heaven, without a doubt.  Isaac is our fourth child, but the first that I gave birth to.  He was the result of a successful fertility treatment called In Vitro Fertilization (IVF), our first and only attempt.  The fact that I was 48 years old when I got pregnant, is a miracle in and of itself.  I had long since given up the idea of ever being able to experience pregnancy and childbirth after having been diagnosed with unexplained infertility, until a rare contact from a dear friend had renewed my desire.  This is the story of how Isaac came to be, and the loving environment that welcomed him.  Take note of the numerous small miracles along the way, leading up to our pursuing this dream.

There was a three-week window of opportunity when our family had come to our Austin home for the holidays, while we were living in Taiwan for one year.  My long, lost friend sent us a beautiful Christmas card, perhaps the fi…

Flagstaff House Executive Chef Mark Monette's Family Legacy

Mark Monette, executive chef and partner of Flagstaff House, has been the man behind the scenes in the kitchen for countless special occasions and celebrations. This fine dining restaurant situated a few miles up Flagstaff Road in Boulder, perched at the Flatirons' edge with a bird's-eye view of the city, is where Monette has spent more than three decades fine-tuning his craft in this family run business. The restaurant and staff have received accolades and notoriety locally and nationally, including recognition for being named "Top Ten Restaurant in Boulder," "Most Romantic Restaurants in America" and "Best American Cuisine and Best Wine Selection." (This article is from a Q&A interview I did with him in February, 2017.)
Your father, Don Monette, bought the Flagstaff House in 1971 when you were 10 years old. What do you remember about the restaurant back in those days?
"We would come up here in the summer and work, and it was just busy al…