How to Make Lemon-Lime Layer Bars - A Step-by-Step Guide

When life gives you lemons and limes, make Lemon-Lime Layer Bars! This twist on the classic lemon bar recipe combines the zesty flavors of both citrus fruits to create a refreshing and tangy dessert that is perfect for summer. Whether you're hosting a backyard barbecue, planning a picnic, or just craving a citrusy treat, these bars are sure to be a hit with family and friends.

The buttery shortbread crust pairs perfectly with the tart and creamy lemon-lime filling, creating a delightf...

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Ingredients

  • 1 cup all-purpose flour
  • ½ cup unsalted butter, softened
  • 3 tablespoons brown sugar
  • 1 cup brown sugar
  • 1 cup sweetened flaked coconut
  • ½ cup chopped pecans
  • 2 large eggs
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 (2.9 ounce) package non-instant lemon pudding mix
  • ½ cup white sugar
  • 2 ½ cups water, divided
  • 2 large egg yolks, beaten
  • 1 (3 ounce) package lime-flavored gelatin mix (such as Jell-O®)

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Additional Time: 8 hrs
  • Total Time: 8 hrs 55 mins
  • Servings: 24
  • Yield: 24 bars

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine 1 cup flour, 1/2 cup softened butter, and 3 tablespoons brown sugar in a bowl. Pat into the bottom of a 9x13-inch baking pan.
  • Bake in the preheated oven until slightly golden, 8 to 10 minutes. Remove from the oven; leave the oven on.
  • Combine 1 cup brown sugar, coconut, pecans, eggs, 3 tablespoons flour, vanilla, baking powder, and salt in a bowl and spread over baked first layer. No need to cool in between.
  • Bake in oven for 20 minutes.
  • Meanwhile, stir pudding mix, white sugar, 1/4 cup water, and egg yolks together in a medium saucepan. Stir in remaining water. Bring to a boil over medium heat, stirring constantly, until slightly thickened. Remove from heat and stir in lime gelatin mix until dissolved. Spread over baked second layer in the pan while still warm.
  • Refrigerate until well set, 8 hours to overnight. Cut into 24 squares and serve.
  • Nutrition

    181 cal.

    • Total Fat: 7g
    • Saturated Fat: 4g
    • Cholesterol: 43mg
    • Sodium: 87mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 1g
    • Total Sugars: 21g
    • Protein: 2g
    • Calcium: 24mg
    • Iron: 1mg
    • Potassium: 51mg