Lemon Lime Bars

It had been a long time since I did some purely fun baking and not ‘practical’ things like bread or anything sourdough.

These lemon lime bars really hit the spot. I love the contrast of the rich, buttery base paired with the bright, zingy freshness of lemon and lime.

I wanted to add more texture and bite to the base so I used a mixture of wholemeal and white flour. But it would be fine with just plain white flour if that is all you have available. And if you want pure lemon, go for it. I think next time I try these I may even experiment with grapefruit.

Lemon Lime Bars



175g plain flour

75g wholemeal flour

100g icing sugar

250g cold cubed butter (I cubed it and then put in the freezer for a 15 minute blast before I made the base)

zest of 1 lemon and 1 lime

pinch of fine salt


4 eggs

zest of 1 lemon and 1 lime

300g caster sugar

pinch of fine salt

1 tsp baking powder

100g plain flour

100ml lemon and lime juice ( I got this from 1 lemon and 1 lime)


  1. Preheat oven to 180c.
  2. Line a baking tray with parchment paper.
  3. Make the base. Sift the flour and icing sugar.Use either a pastry cutter or a food processor to mix in the butter, zest and salt. It will look very dry and if you are like me you might feel like it’s not going to work out. Persist! Smush the dry breadcrumb-like mixture into the tray and bake for 20 minutes while you get on with the topping. As it bakes the butter and sugar melt together and form a cohesive base.
  4. For the topping use an electric mixer to combine the eggs, zest, sugar and salt. Beat for a few minutes, until it is thick, voluminous and has lightened in colour.
  5. Sift in the flour and baking powder and add the juice. Combine and pour over the base. Return to the oven for a further 20 minutes but if it is still wobbly give it a bit longer.
  6. Let cool. Seriously. These will ooze all over the place if you cut them too soon. Perhaps desirable in brownies and cookies but not so here. Cover with a generous dusting of icing sugar before cutting.


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