Mint Lemon Lime bars plated closeup
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Mint Lemon Lime Bars

When life hands you lemons (and limes and mint), riff on a classic lemon bar to make Mint Lemon Lime Bars. It’s a taste of summertime!
Adapted from The Kitchn
Prep Time30 mins
Cook Time50 mins
Cooling Time1 hr
Total Time2 hrs 20 mins
Course: Dessert
Cuisine: American, Southern
Keyword: Bars, Cookies & Bars, Lemon, Lemon Bars, Lime, Mint
Servings: 16 bars
Calories: 180kcal
Author: Tammy Spencer, Scotch & Scones

Special Equipment


For the crust

  • 1 cup all-purpose flour (4-1/4 oz 120g)
  • 1/4 cup granulated sugar (1-3/4 oz, 50g)
  • 1/4 cup powdered sugar (1 oz, 30g)
  • 1/4 tsp kosher salt
  • 1/2 cup unsalted butter (4 oz, 114g), cold, cubed

For the filling

  • 4 large eggs
  • 1 large egg yolk
  • 1 cup  granulated sugar (7 oz, 200g)
  • 2 Tbsp  powdered sugar (1/2 oz, 15g), plus more for dusting (see Recipe Notes)
  • 1/4 tsp  Kosher salt
  • 1/3 cup lemon juice (3 oz, 85g), freshly squeezed, from 2 lemons
  • 2 Tbsp lime juice (1 oz, 30g), freshly squeezed, from 1 lime
  • 1 Tbsp peppermint, fresh, finely chopped
  • 1/4 cup  all-purpose flour (1 oz, 30g)


  • Preheat oven to to 325°F. Lightly coat a 9- x 9-inch baking pan with cooking spray or butter. Line the dish with a parchment paper sling, leaving an overhang of about 2 inches on two opposite sides; set aside.

For the crust

  • Place the flour, granulated sugar, powdered sugar, and salt in the bowl of a food processor fitted with the blade attachment. Pulse 5 times to combine. Sprinkle with the butter cubes and pulse until the mixture looks like coarse crumbs.
  • Pour the crust mixture into the prepared baking dish. Using a crust tamping tool or your fingers, press the crumbs into an even, tight layer. Refrigerate for 15 minutes.
  • Bake the crust until light golden-brown, 25 to 30 minutes.

For the filling

  • While the crust is baking, place the whole eggs, egg yolk, granulated sugar, powdered sugar, and salt in a large bowl and whisk to combine. Whisk in the lemon juice, lime juice, mint, and flour until just combined (try not to overmix).
  • Remove the parbaked crust from the oven. Pour the filling onto the warm crust. Make sure to tap out any air bubbles on the counter before baking.
  • Return the pan to the oven and bake until light brown around the edges, set in the middle, and the top appears relatively dry, 15 to 20 minutes. Cool completely on a wire rack, at least 1 hour, before removing from pan.
  • Using a fine-mesh strainer, generously dust the bars with powdered sugar (see Recipe Notes).
  • Move the bars to a cutting board by grasping the parchment sling and lifting the slab out of the pan. Cut into 12 or 16 bars. Dust with more powdered sugar, if desired, before serving.
  • These bars are best eaten within 24 hours, but may be covered and refrigerated for up to 3 days.

Recipe Notes

I forgot to tap out the air bubbles in the filling, so they just baked into the finished product. I made a note in the recipe to remind you and me.
The finished bars sucked up the powdered sugar, even though I kept adding more and more. Just sprinkle on some when you’re just about to serve them. Or better yet, get some non-melting Topping Sugar from King Arthur works really well! (I'm not sponsored by King Arthur Flour, I just like their products).
Nutrition Facts
Mint Lemon Lime Bars
Amount Per Serving
Calories 180
* Percent daily values are based on a 2,000 cal per day diet.
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