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Sourdough Lime Bars dusted with powdered sugar on a parchment paper sheet.

Sourdough Lime Bars

If you loved my sourdough lemon bars, you’re going to fall hard for these sourdough lime bars. They’re bright, tangy and unapologetically zesty, with the same buttery shortbread crust and silky custard filling, but with a sharper citrus edge that lime lovers will appreciate. These are the kind of sourdough dessert bars that feel cheerful, a little grown-up, and completely at home on a summer table or a winter dessert spread.
5 from 2 votes
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American, Sourdough
Servings 16 squares
Calories 204 kcal

Equipment

Ingredients
  

Shortcrust Pastry Base

  • 150 g unsalted butter
  • 65 g powdered sugar
  • 50 g sourdough discard 100% hydration
  • 1 teaspoon vanilla bean paste optional
  • ½ teaspoon salt
  • 210 g plain flour all purpose flour

Lime Filling

  • 200 g granulated sugar
  • 1 tablespoon lime zest finely grated
  • 4 large eggs
  • 50 g sourdough discard 100% hydration
  • 120 g fresh lime juice

Instructions
 

  • Preheat the oven to 180°C (350°F) and line a 20 × 20 cm (8 × 8 in) baking tin with high rims with parchment paper, leaving the sides overhanging the edges (it will make it possible to lift the lime bars out of the tin after baking).
  • Add the butter, powdered sugar, vanilla, sourdough discard, flour, and salt to a food processor and mix just until it starts clumping together. Be careful not to overmix.
  • Tip the pastry into the prepared baking tray and press it into an even layer using your fingers or the flat base of a glass/ mug.
  • Prick the base all over with a fork, then bake for 20-25 minutes, until the edges are lightly golden and the shortcrust is baked through. TIP: Don't bake the base in advance and let it cool - the lime mixture needs to go on while the crust is still hot.
  • Add the lime zest to the sugar and use your fingertips to work them together until the sugar turns lightly fragrant and slightly damp.
  • Whisk in the eggs, sourdough discard and lime juice, mixing until the filling is smooth and glossy. You may add a drop of green food colouring, if you wish.
  • Pour the lime mixture over the baked base as soon as it’s out of the oven.
  • Return to the oven and bake for 22-24 minutes, until the centre is just set and no longer jiggles when you gently shake the tin.
  • Leave the bars to cool in the baking tin at room temperature for about an hour, then transfer to the fridge for at least 3 hours (ideally, overnight) until fully chilled.
  • Lift out using the parchment paper, slice into neat squares and finish with a light dusting of icing sugar before serving. Decorate with candied citrus peel, thyme leaves or freeze-dried raspberries.

Nutrition

Calories: 204kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 61mgSodium: 90mgPotassium: 41mgFiber: 0.4gSugar: 17gVitamin A: 298IUVitamin C: 2mgCalcium: 12mgIron: 1mg
Keyword Sourdough Discard Lime Bars, Sourdough Lime Bars, Sourdough Lime Curd Bars, Sourdough Lime Squares
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