Heavenly Buttermilk Lime Shortbread Bars

Lemon bars are one of my favorite desserts, so when I came across this variation, I decided to give them a try. These bars are super simple (especially if you happen to have a food processor) and, as one of my roommates so aptly put, “they taste exactly like they’re supposed to.” The crust is flaky, and the filling delightfully tangy. The only thing that would improve upon the experience of eating these bars would be if I had been sitting by a pool with a fruity cocktail in my hand (if anyone would like to provide the pool and the cocktail, I will bring the bars).

Buttermilk Lime Shortbread Bars (from Baking Bites)

What you need…
Crust:
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
1 tsp vanilla extract
1/2 cup butter, cold

Filling:
4 large eggs
1 1/3 cups sugar
1/2 cup buttermilk
1/2 cup lime juice, freshly squeezed
1 tbsp lime zest
1 tsp vanilla extract

What to do…
Preheat oven to 350F. Get out a 9×9-inch baking pan (or a Baker’s Edge pan, if you have one) and set it aside.

Make the crust. In the bowl of a food processor, combine flour, sugar, salt and vanilla extract. Cut butter into chunks and add to flour mixture. Pulse until mixture forms coarse, sandy crumbs with no piece of butter larger than a small pea. This can also be done by rubbing the butter in with your fingertips. Pour sandy mixture into pan and press mixture down very firmly (with your fingers or the back of a spoon) into an even layer.
Bake for 16-19 minutes, until just lightly browned around the edges.
While crust is baking, prepare the filling by whisking together all filling ingredients in a large bowl or whizzing together in the food processor.

When the crust comes out of the oven and is still hot, pour in filling mixture.
Bake for about 20 more minutes, or until filling is set and does not jiggle when the pan is gently shaken.
Cool completely before slicing.
Top slices with confectioners’ sugar to serve.

Filling pre-oven

Post-oven, pre-powdered sugar

With powdered sugar