These zesty and sweet lime bars are to die for. They are bursting with a tangy lime taste and pack a punch of tequila flavor.
As we get ready for Cinco de Mayo, I’ve got margaritas on my mind. I mean, what’s not to like about an iced cold refreshing boozy drink. It’s a great way to celebrate any fiesta. So I decided to make a dessert version out of one of my favorite cocktails.
This recipe starts with a pre-baked honey graham cracker crust for a crispy base. It’s topped with vibrant lime custard made with fresh lime juice and lime zest. Then to kick things up a notch, there are two ounces of tequila added for lots of flavor. The tequila is not there to play a supporting role. It’s there to play a leading role, just like the lime. So this is definitely an adult dessert.
The texture of these margarita lime bars are soft and gooey with a crumbly cookie bottom. When you first take a bite, you’ll taste the lime and sweetness from the custard. Then the earthy and bitter notes from the tequila come through. There is a soft herbal and sweet black licorice aroma from the tequila that lingers on your palate. After a couple of bites you’ll feel like you drank a margarita.
- 1&1/2 cups (175g) honey graham cracker crumbs
- 6 tbsp (90ml) melted butter
- 3 large eggs
- 1&1/2 cups (300g) sugar
- zest of 1 large lime
- ¼ cup (63ml) lime juice (about 1 large lime)
- ¼ cup (63ml) tequila (or another ¼ cup of lime juice)
- ½ cup 63g) all-purpose flour
- powdered sugar for dusting if making non-alcoholic version
- Preheat the oven to 350F. Butter and line a 9x9" baking pan with parchment paper.
- In a small bowl, mix the honey graham cracker crumbs with the melted butter. Press onto the prepared baking pan. Bake for 10 minutes.
- Meanwhile, in a large bowl, whisk together the eggs, sugar, zest, lime juice and tequila.
- Slowly add in the flour while whisking quickly to prevent lumps.
- Pour over hot crust and bake for another 20-25 minutes or until the center is set.
- Let cool to room temperature and chill in the fridge for 2 hours. Dust with powdered sugar if needed. Slice and serve.
I’ll be sharing this at Fiesta Friday #168 hosted by Angie, and co-hosted by Petra@FoodEatLove and Lina@LinsRecipes