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Margarita Bars

These Margarita Bars offer a bright, citrusy flavor with a buttery shortbread crust and a silky lime filling, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup unsalted butter, room temperature Swap with coconut oil for a dairy-free twist
  • 1/2 cup granulated sugar, plus extra for sprinkling
  • 2 cups all-purpose flour For gluten-free option, use cup-for-cup gluten-free flour
  • 1/4 teaspoon fine sea salt
For the filling
  • 4 large eggs, room temperature
  • 1 1/2 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/2 cup fresh lime juice (about 4 limes) Fresh is key for vibrant flavor
  • Zest of 2 limes Add more for an extra citrus punch
  • 2 tablespoons tequila Optional — omit for a healthy or child-friendly option
  • Powdered sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal later.
  2. In a bowl, cream 1 cup butter with 1/2 cup sugar until pale and fluffy.
  3. Add 2 cups flour and 1/4 teaspoon salt to the butter mixture. Mix until it forms a crumbly dough.
  4. Press the dough evenly into the prepared pan and bake for 20 to 25 minutes, or until lightly golden.
Filling
  1. While the crust bakes, whisk together 4 eggs, 1 1/2 cups sugar, 3 tablespoons flour, lime juice, lime zest, and tequila if using.
  2. Reduce oven temperature to 325°F (160°C). Pour the lime filling over the hot crust.
  3. Bake for 18 to 22 minutes, or until the filling is set but still jiggles slightly in the center.
Cooling and Serving
  1. Remove from oven and cool on a wire rack for at least 30 minutes, then chill in the refrigerator for 1 hour.
  2. Dust with powdered sugar and cut into squares.

Notes

Store bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze slices in a single layer for up to 3 months.