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    Home » Cookies & Brownies

    Published Aug 10, 2018 · Updated Feb 17, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Easy Lemon Lime Bars with Mint

    Jump to Recipe Jump to Video
    Mint Lemon Lime Bars stacked on blue plate Pinterest banner.
    Mint Lemon Lime Bars stacked on blue plate Pinterest banner.

    Move over lemon bars, there's a new flavor in town! Using the fresh flavors of lemon, lime, and mint, these easy Lemon Lime Bars take lemon squares to a whole new level. Sweet and tart with a hint of mint, enjoy this burst of citrus sunshine on a plate!

    Mint Lemon Lime Bars stacked on blue plate. this …

    [April, 2021: I've reworked the recipe and updated this post with all new pictures. Enjoy!]

    Why this recipe works

    • Bright, fresh flavors of lemon, lime, and mint complement each other wonderfully
    • The lemon lime curd filling and shortbread base come together quickly
    • Takes run-of-the-mill lemon squares to a whole new level!

    I have a High Tea tradition with my daughters. I take them for tea on their birthdays, no matter the day or the distance. It’s our way of celebrating them on their special day.

    On our very first tea date when she was 5 years old, my older daughter was served a lemon bar, and she was hooked. Now I make lemon bars (aka lemon squares) every so often when the mood strikes, and I like to get her opinion whenever possible.

    She is a connoisseur after all.

    When I have lemons, and limes, and mint in the refrigerator, I update the classic lemon bar recipe with a bright, citrusy lemon lime dessert with a hint of mint. Mint Lemon Lime Bars bars, anyone?

    Jump to:
    • Why this recipe works
    • What you need
    • How to make Lemon Lime Bars
    • Questions asked and answered
    • Pro Tip: Cover up any imperfections
    • Citrus forward taste with a hint of mint
    • Related Recipes
    • Recipe
    • Comments

    What you need

    Classic lemon bars are essentially baked lemon curd seated on a shortbread base.

    In a lemon curd recipe, lemon juice, sugar, eggs, and butter are cooked on a stove until thickened. An easy lemon bars recipe skips the thickening step and bakes the curd (minus the butter), and just whisks the curd ingredients together.

    This Lemon Lime Bars recipe replaces the usual ½ cup lemon juice found in most recipes for lemon squares with a mixture of lemon and lime juice, plus their finely grated zest.

    Oh, and let's not forget the mint! That arrives in the form of mint sugar, a blend of...uhm...mint and sugar. It replaces the usual sugar found in a typical lemon bar recipe.

    The base is made up of a four ingredient shortbread recipe using melted butter, sugar, flour, and salt. The shortbread dough comes together quickly in a bowl, no mixer needed.

    a small scone
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    Mint Lemon Lime bar ingredients portioned in glass bowls on a tray from overhead.
    When you have mint and lemons and limes and flour and sugar...ahem...well, you know the drill

    How to make Lemon Lime Bars

    There are two main steps to these bars: making the shortbread, then making the mint enhanced lemon lime curd filling. Let's dive in a little deeper.

    Step 1: Make the shortbread base

    In a medium bowl, mix the cooled melted butter, sugar, and salt. Add the flour and stir to combine (photo 1).

    Note that if the butter is too warm, it may not mix well with the other ingredients and will separate out during baking. After mixing in the flour, the shortbread dough will be soft and pliable.

    Melted butter, sugar, and flour in a bowl from overhead.
    Mixing up the shortbread dough

    Press the dough into a 9- x 9-inch baking pan with your fingers. I find that covering the top with plastic wrap helps to create a flatter surface.

    Refrigerate the shortbread base for 15 minutes, then par-bake at 325°F for 18 to 22 minutes, or until the edges are lightly browned (photo 2).

    Collage of before & after par baking shortbread.
    Par-baking the shortbread dough

    After the shortbread comes out of the oven, lightly prick it with a fork, but NOT all the way through (photo 3). This step is optional, but it helps to seal the filling to the base.

    Parbaked shortbread crust poked with a fork.
    Lightly poked holes in the par-baked crust

    Step 2: Make the mint sugar

    While the shortbread is baking, put the sugar and mint leaves in a small food processor and pulse until it's well blended (photo 4). The food processor helps to get the mint chopped as finely as possible while mixing it with the sugar. This has the added benefit of infusing the sugar with the mint oil.

    Collage of before & after making mint sugar in a food processor.
    Making mint sugar in the food processor makes quick work of it

    Step 3: Make the lemon lime curd filling

    In a small bowl, sift the flour and powdered sugar together. Using powdered sugar in the filling gives the curd a creamy texture, and the small amount of cornstarch (in the powdered sugar) helps to firm things up. Sifting the flour with the powdered sugar helps to prevent lumps.

    In a large mixing bowl, lightly beat the eggs until just combined. Add the mint sugar, flour mixture, lemon and lime juices and zest, and salt and whisk until just combined (photo 5).

    Mint Lemon Lime Bar filling in a bowl.
    Mixing all the curd filling ingredients

    Step 4: Bake the bars

    Pour the filling onto the warm, poked shortbread, tapping out the air on the counter before heading to the oven. One trick I use is using binder clips to keep the parchment paper away from the curd while it bakes. Just clip them to the sides of the pan and bake away!

    Return the pan to the oven and bake for 18 to 20 minutes, or until the center is set and doesn’t jiggle when the pan is tapped (photo 6). Turn off the oven a couple of minutes before the filling is entirely set. Crack the oven door and allow the bars to cool gradually for 1 hour.

    Remove the bars from the oven and cool to room temperature, then chill for 1 hour. Use the parchment paper as a sling to transfer to a cutting board.

    Collage of Mint Lemon Lime Bars before & after baking filling.
    Before and after baking the bars

    Step 5: Slice the bars

    Cut the slab into 16 squares (photo 7). It’s best to dip the knife in hot water and wipe it dry between cuts to get neater squares.

    Using a fine mesh strainer, generously dust the bars with powdered sugar. The bars are best served chilled, and dusting them with the powdered sugar just before serving helps to keep it from melting away.

    Mint Lemon Lime bars sliced on a cutting board.
    All ready to serve

    Questions asked and answered

    Here are some questions that you might have...

    Can I skip making the mint sugar?

    Sure. Instead of using a food processor to grind the sugar and mint together, just finely chop the mint by hand (my chef instructors at culinary school would call it “mint confetti”) and add it in with the rest of the filling ingredients.

    Can I use bottled lemon or lime juice?

    Using freshly juiced fruit will give the brightest flavor, but you can use bottled juice in a pinch.

    Can I use a different type of fruit juice?

    Yes! Any citrus juices can be used, in any combination. Just make sure there's the equivalent of ½ cup of juice in total. If you're using sweeter fruit, like oranges, you might want to reduce the sugar up to ¼ cup (but not much more as the sugar helps the curd texture). And don't forget to add the zest to up the flavor punch!

    Do lemon bars have to be refrigerated?

    Yes. Store the bars in the refrigerator for up to a week. They also can be frozen, cut into squares but without the powdered sugar dusting, for up to 4 months. Wrap the frozen lemon and lime squares in plastic wrap and store in an airtight bag. Thaw in the refrigerator for an hour or two, then dust with powdered sugar and serve.

    Mint Lemon Lime Bars stacked on blue plate from overhead.

    Pro Tip: Cover up any imperfections

    Despite our best intentions, imperfections can occur. If you over-whip the eggs, trapped air will bubble up even if you tap them out before putting the pan in the oven. Cracks can also appear on the surface of the bars when the curd is over-baked.

    Like when baking cheesecake, turn off the oven a couple of minutes before the filling is entirely set and crack the oven door, allowing the filling to cool gradually before removing it to cool completely.

    And of course, a generous dusting with powdered sugar will cover imperfections or disappearing topping. And no matter what they look like, these bars will taste fabulous!

    Collage of Mint Lemon Lime Bars in pan before and after dusting with powdered sugar.
    Cracks and bubbles can happen. Just dust with a lot of powdered sugar and serve with confidence!

    Citrus forward taste with a hint of mint

    These Lemon Lime bars are sweet and pleasantly tart. The mint peeks out on the backend as you go to take another bite. The lemon and lime curd is soft and creamy, and the buttery shortbread holds everything together well.

    My older daughter, the connoisseur, loves them!

    Mint Lemon Lime Bars stacked on blue plate.
    Minty, lemony, limey goodness in every bite!

    Treat yourself, your family, and your friends to a bright new way of enjoying lemon bars.

    Move over, lemon squares, there's a new flavor in town!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    Lemons, limes, and oranges can add brightness and maybe even a mouth-puckering tanginess to your desserts. Whether the recipe contains fresh squeezed juice or a citrus-flavored extract, you'll want to try some of these citrus recipes!

    • Orange Cranberry Sauce in a glass bowl with tools and ingredients.
      Fresh Cranberry Sauce with Orange and Cinnamon
    • Orange Cranberry scone on white plate in foreground & stacked on blue plate in background.
      Glazed Orange Cranberry Scones
    • Lemon Sherbet scooped in blue bowl on green towel with strawberries & lemons.
      Lemon Sherbet
    • Buttermilk blue cheese dressing in a jar surrounded by tomatoes & cut bell peppers.
      Buttermilk Blue Cheese Dressing

    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    Mint Lemon Lime Bars stacked on blue plate.

    Easy Lemon Lime Bars with Mint

    Tammy Spencer
    Move over lemon bars, there's a new flavor in town! Using the fresh flavors of lemon, lime, and mint, these easy Lemon Lime Bars take lemon squares to a whole new level. Sweet and tart with a hint of mint, enjoy this burst of citrus sunshine on a plate!
    Adapted from Sally's Baking Addiction and The Kitchn
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 30 mins
    Cook Time 50 mins
    Cooling Time 1 hr
    Total Time 2 hrs 20 mins
    Course Dessert
    Cuisine American, Southern
    Servings 16 bars
    Calories 173 kcal

    Equipment

    • 9- x 9-inch baking pan
    • baking spray
    • mini food processor
    • sifter
    • fine mesh strainer
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    For the shortbread base

    • ½ cup unsalted butter, melted and cooled
    • ¼ cup granulated sugar
    • ¼ teaspoon kosher salt
    • 1 cup all-purpose flour

    For the mint sugar

    • 1 cup granulated sugar
    • ½ cup fresh mint, packed

    For the lemon lime curd filling

    • ¼ cup all-purpose flour
    • 2 tablespoons powdered sugar, plus more for dusting, see Recipe Notes
    • 4 large eggs
    • 1 large egg yolk
    • ⅓ cup lemon juice, freshly squeezed, from 2 lemons, see Recipe Notes
    • 2 tablespoons lime juice, freshly squeezed, from 1 lime, see Recipe Notes
    • 1 tablespoon zest, lemons and lime combined, see Recipe Notes
    • ¼ teaspoon kosher salt

    Instructions
     

    • Preheat oven to to 325 °F. Lightly coat a 9- x 9-inch baking pan with baking spray or butter. Line the baking pan with two pieces of parchment paper placed perpendicular to each other, covering all four sides and leaving a 2-inch overhang. Set aside.
    • Make the shortbread: In a medium bowl, mix the cooled melted butter, sugar, and salt. Add the flour and stir to combine.
    • Transfer the shortbread dough into the prepared baking pan. Press the dough evenly into the pan. Refrigerate the dough for 15 minutes.
    • Par-bake the shortbread for 18 to 22 minutes, or until the edges are lightly browned. 
    • Make the mint sugar: While the shortbread is baking, put the sugar and mint leaves in a small food processor and pulse until they’re finely blended.
    • Make the lemon lime curd filling: In a small bowl, sift the flour and powdered sugar together.
    • In a large mixing bowl, lightly beat the eggs until just combined. Add the mint sugar, flour mixture, lemon and lime juices and zest, and salt and whisk until just combined.
    • Remove the par-baked shortbread from the oven and pierce the top it lightly with a fork (don’t go all the way through). Pour the curd filling onto the warm crust. Tap the pan a couple of times on the counter to release the trapped air.
    • Return the pan to the oven and bake for 18 to 20 minutes, or until the center is set and doesn’t jiggle when the pan is tapped. Turn off the oven a couple of minutes before the filling is entirely set. Crack the oven door and allow the bars to cool gradually for 1 hour.
    • Remove the bars from the oven and cool to room temperature, then chill for 1 hour. Use the parchment paper as a sling to transfer to a cutting board.
    • Cut the slab into 16 squares. It’s best to dip the knife in hot water and wipe it dry between cuts to get neater squares. 
    • Using a fine mesh strainer, generously dust the bars with powdered sugar. The bars are best served chilled, and dusting them with the powdered sugar just before serving helps to keep it from melting away.
    • Store the bars in the refrigerator for up to a week. They also can be frozen, cut into squares but without the powdered sugar dusting, for up to 4 months. Wrap the frozen lemon and lime squares in plastic wrap and store in an airtight bag. Thaw in the refrigerator for an hour or two, then dust with powdered sugar and serve.

    Notes

    Using freshly juiced fruit will give the brightest flavor, but you can use bottled lemon or lime juice in a pinch. Zest the lemons and lime first, then juice them into a bowl measuring out enough to total ½ cup of juice. I also recommend straining the juices as you measure them to remove the seeds.
    Rather than making the mint sugar, you can chop the mint up very finely (mint confetti) and mix it in with the rest of the curd ingredients.
    Use binder clips to keep the parchment paper away from the curd while baking. Just clip them to the sides of the pan and bake away!
    Despite tapping out the air bubbles, they can still show up after baking. It happens when the eggs are over-whipped or the curd is over-baked. If either of these things happen (and they did in my video), a good sprinkling of powdered sugar will cover them up. 
    Lemon bars can melt the powdered sugar if it sits for too long. You can just sprinkle on the sugar when you’re just about to serve them.
    This recipe can be easily doubled. Press the shortbread dough into a 9- x 13-inch baking pan and par-bake for 20 to 22 minutes. Bake the lemon and lime curd filling for 22 to 26 minutes.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 barCalories: 173 kcalCarbohydrates: 25 gProtein: 3 gFat: 7 gSaturated Fat: 4 gTrans Fat: 1 gCholesterol: 68 mgSodium: 91 mgPotassium: 45 mgFiber: 1 gSugar: 17 gVitamin A: 314 IUVitamin C: 3 mgCalcium: 15 mgIron: 1 mg
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      Recipe Rating




    1. Darcy says

      June 02, 2020 at 10:45 am

      How summery! Reminds me of the mint limeaid at one of my favourite restaurants. I'll definitely have to make these again!

      Reply
      • Tammy says

        June 02, 2020 at 10:49 am

        I'm so glad you liked them! Thanks for sharing 😉

        Reply

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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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