Lime Bars


A light dusting of confectioners' sugar tempers the intense lime pucker of these creamy bars, adapted from a recipe in Levi Root's new Jamaican cookbook Sweet.


  • 18 tbsp. unsalted butter
  • 3 12 cups granulated sugar
  • 1 34 cups flour, plus more for dusting
  • 18 tsp. kosher salt
  • Confectioners' sugar, for dusting
  • 8 eggs, at room temperature
  • Zest of 9 limes, plus 1/2 cup of fresh lime juice
  • 1 cup flour


Step 1

Make the crust: Using an electric hand mixer, beat butter and 1⁄2 cup granulated sugar until fluffy. With the motor running, slowly add flour and salt; mix until just combined. On a lightly floured surface; briefly knead dough until smooth. Using floured hands, press dough into a parchment paper-lined 9”x13” baking dish; chill 30 minutes.

Step 2

Heat oven to 375°. Bake crust until golden, 15-20 minutes; let cool.

Step 3

Make the filling: Whisk 3 cups granulated sugar, eggs, 3⁄4 the zest, plus the juice in a bowl until combined. Slowly whisk in flour until smooth; pour evenly over crust. Bake until the filling is set, about 30 minutes. Let cool completely, and then refrigerate until firm. Cut into squares and dust with confectioners' sugar; sprinkle with remaining zest.

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