These berry limeade bars are a puckery sweet treat. Sweet strawberries and tart raspberries make up the filling in this tangy lime bar with a shortbread crust.
Spring is in full swing here in California and I am loving every second of it. We live in Southern California and unfortunately don’t have real seasons. Around here the weather is pretty much always the same. But you can tell the changing of the seasons by trees. Little blossoms are appearing on the orange and lemon trees. Stella likes to go out in the backyard and help me pick them. I think it’s the cutest thing ever. She always looks so proud when she manages to get her chunky little fist around a lemon twice her size. After she hands it to me, she always claps because she is so proud of herself. So I guess it’s safe to say that she is enjoying spring too.
More than anything I am enjoying the Spring produce. We’ve been enjoying fruity treats like this skinny limeade and tons of strawberries. We have also been eating asparagus like crazy. It is one of my favorite spring veggies….but today isn’t about vegetables. It is about my new favorite treat: Berry Limeade Bars!
I love the classic lemon bar but I wanted to update it a bit and substituted lime juice. The lime brings a whole new flavor to this sweet treat. The crust is a traditional shortbread style crust. It’s super easy and bakes while you prepare the filling. I decided to use a mixture of raspberries and strawberries in my filling but any berry would work well!
These berry limeade bars are the perfect combination of sweet and tangy.
- 1 Cup All-Purpose Flour
- ¼ Cup Powdered Sugar
- 2 Tablespoons Cornstarch
- Pinch of Salt
- 4 Tablespoons Butter, very cold and cut into small pieces
- 2 Tablespoons Vegetable Oil
- 1 Cup Fresh Berries (I used Strawberries and Raspberries)
- ⅓ Cup All-Purpose Flour
- 1 Cup Sugar
- ⅓ Cup Lime Juice (about 2-3 Large Limes)
- Pinch of Salt
- 4 Eggs
- Preheat the oven to 350° and spray a 8x8 pan with nonstick cooking spray, set aside. In a food processor, combine the flour, powdered sugar, cornstarch, and salt. Pulse until combined. Add in the butter pieces and vegetable oil. Pulse the mixture for 4-5 times or until the mixture is crumbly. Press the mixture into the prepared pan and bake for 18-20 minutes or until golden brown.
- Meanwhile, in a food processor or blender puree the berries. Set aside. In a bowl, combine the flour, sugar, lime juice, and salt in a bowl. Whisk in the berry puree. In a small bowl, lightly beat the eggs. Whisk the eggs into the berry mixture. Pour the filling on top of the hot crust and bake on 350° for 23-25 minutes or until the bars have set and the centers are no longer jiggly. Remove from the oven and cool completely. Refrigerate for at least 2 hours before cutting into the bars.
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