• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Midwest Nice logo

  • Recipes
    • All Recipes
    • Recipe Index
  • Ebooks
    • Venison Ebook
    • Coffee Ebook
  • About
  • Contact
  • Portfolio
menu icon
go to homepage
search icon
Homepage link
  • Recipe Search
  • Recipe Index
  • Ebooks
    • Venison Ebook
    • Coffee Ebook
  • About
  • Contact
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Brownies & Bars

    December 29, 2017 · Updated March 13, 2023

    Lemon-Lime Bars (& understanding)

    6 Comments

    · by Amanda Gajdosik

    I’ve often been told I’m a very understanding person. While I can’t say that is true of every person or every situation, I certainly try to be. I try to see both sides, all angles, give the benefit of the doubt (sometimes to my own detriment).

    Lemon Lime Bars

    I think this can be (at least partly) attributed to my being the middle child. I have quite literally been stuck in the middle for majority of my life. It’s hard not to see both sides when you’re in between them.

    But I wasn’t always the middle child. Oh no, for the first 5 years, 8 months, and 29 days of my life I was the baby.

    Lemon Lime Bars

    And then one cold December day in 1997 that all changed. My baby sister arrived. A belated Christmas gift, an early celebration of the New Year.

    Lemon Lime Bars

    And I. Was. Pissed.

    Seriously. There are photos to prove it. Ones lovingly taken by my mom and stepdad, wishing to capture the moment our family grew, full of more people, more love. And I was having none of it. Nose red from crying, eyes still watery, I’m pouting beside the bassinet in nearly every picture. I sat there, stone faced, refusing to smile at this little bundle of joy that was clearly just around to usurp my title as the baby of the family, and with it all the benefits that being the baby offered.

    Lemon Lime Bars

    And boy did she benefit. In truth, we all did. Once my irritation waned and I accepted my new position as the middle child, it was noticeable that all of our lives had greatly improved. Because of her. I’m grateful for her arrival, her presence, for making me who I am, for who she is.

    Lemon Lime Bars

    My younger sister is intelligent, effervescent, and as strong-willed as they come. She has a loving and generous heart, capable of caring for anyone who crosses her path. Her work ethic is a rare find in most employed adults, and practically non-existent in kids her own age. She is funny, adventurous, and thoughtful. She’s the baby.

    And what the baby wants, the baby gets. She asked for lemon bars (again) for her birthday. And I made them (again), this time substituting half the lemon juice and zest for the lime versions. They’re middle child made and little sister approved.

    Lemon Lime Bars

    Lemon-Lime Bars (makes one 9x13 pan)

    For the crust:

    1 cup (2 sticks) unsalted butter, at room temperature

    ½ cup granulated sugar

    ¼ tsp. salt

    2 cups flour

    For the filling:

    6 large eggs, at room temperature

    3 cups granulated sugar

    Zest of 1 lemon

    Zest of 2 limes

    ½ cup fresh lemon juice

    ½ cup fresh lime juice

    1 cup flour

    Preheat oven to 350 degrees. Line a 9x13 baking pan with parchment paper and spray with baking spray. Set aside.

    In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt together. Add the flour, ½ cup at a time, mixing until a crumbling dough forms. Press into the bottom of prepared pan and bake in preheated oven for 12 – 15 minutes, until edges are just barely golden brown and center no longer looks wet.

    Remove from oven and allow to cool on wire rack while you prepare the filling.

    In a large bowl whisk together the eggs, sugar, and zest. Stir in the juices and flour, whisking until smooth.

    Pour over baked crust and return to oven for 30 – 35 minutes, until center is set.

    Completely cool on wire rack before place in fridge for 4 hours, or overnight.

    Before serving dust generously with powdered sugar.

    *adapted from Ina Garten’s recipe

    Browse More Recipes!

    • Cream cheese frosted pumpkin bars on a piece of parchment paper.
      Pumpkin Bars with Homemade Cream Cheese Frosting
    • Sourdough Blondies
    • Triple Chocolate Brownies
    • Cara Cara Orange Bars (with a thyme shortbread crust!)
    6 shares
    • Share this Recipe!
    • Send this Recipe!

    Reader Interactions

    Comments

      Leave a rating and review! Cancel reply

      Did you love the recipe? Let me know! And let others know too by leaving a comment and star rating. Reviews are so useful in helping other people find my site and make my recipes. Your support means the world to me!

      Amanda

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. mistimaan says

      December 29, 2017 at 4:59 pm

      Looks yummy 🙂

      Reply
      • Amanda says

        January 01, 2018 at 11:37 pm

        Thank you! They are indeed!

        Reply
    2. Marion Gajdosik-Morrison says

      December 29, 2017 at 4:13 pm

      A loving story of sisters that warms ones heart. We grow and love with each new family member it we want to or not. Love you Amanda and your always a Baby in the family to me and Dad.

      Reply

    Primary Sidebar

    Hey, Yall!

    Amanda, a food photographer and recipe developer, leans against a kitchen counter. She is smiling and holding a camera. She wears a white shirt and black jeans.
    Hi! I'm Amanda, and I believe in good food for good people. I hope you enjoy the homemade recipes you'll find on my site.
    • instagram
    • facebook
    • pinterest

    Choose a Category

    Looking For Something?

    Recently

    • Red, White, and Blue Layered Jello Shots
    • Aperol Spritz Jello Shots (in whole oranges!)
    • Spiced Coffee Soda (Made with Coffee Simple Syrup)
    • Air Fryer Venison Steak Bites with Garlicky Butter
    • Lemon Drop Jello Shots (Using Real Lemons!)
    • Ground Venison Taco Salad (Great for Leftovers!)
    • London Fog Latte with Lavender Syrup (Hot or Iced)
    • Ground Venison Tater Tot Hotdish (Midwestern Casserole)
    • Three Ingredient Mandarin Orange Jello Salad (No Cottage Cheese)
    • Sweet & Spicy Dirty Chai Espresso Martini

    Archived Posts

    Meet Amanda

    Footer

    ↑ back to top

    Wisconsin Classics

    • Brandy slush cocktail 
    • Beer battered fish fry
    • Wisconsin brandy old fashioned
    • Grasshopper cocktail
    • Beer brats and onions
    • Pink squirrel with ice cream
    • Raspberry jello pretzel salad

    Venison Dinners

    • Seared venison tenderloin 
    • Venison dry rub 
    • Juicy venison burger
    • Red wine venison roast
    • Venison meat sauce 
    • Smoked venison backstrap
    • Grilled venison tenderloin

    Coffee at Home

    • Pumpkin cream cold brew 
    • Vanilla iced coffee
    • Dirty chai latte 
    • Pistachio cream cold brew
    • Maple syrup latte
    • Vanilla sweet cream cold brew
    • Homemade chai concentrate

    About / Contact / Privacy Policy

    Copyright © 2025 Midwest Nice

    6 shares