lime pecan bars

Lime Pecan Bars

Spring is in the air! And with Memorial Day just a week away, summer is just around the corner. We had a truly perfect weekend here in Boston, with crystal blue skies and temperatures in the mid-seventies. If I had to pick the weather for all the weekends for the rest of my life, this would be it. It was the perfect weekend for a barbecue, so I couldn’t have been more excited to go to a friend’s house to see their new Big Green Egg in action.

Lime Pecan Bars

I had never heard of the Big Green Egg, but it’s apparently quite the craze in the BBQ world. It’s a big, green, egg-shaped ceramic charcoal grill and from what I’ve seen so far, everything that goes into it comes out impeccably. We had chicken, ribs, sausages, salmon, veggies, and pineapple all cooked to perfection. It was an afternoon of feasting and the food was as spectacular as the weather.

Have I mentioned how much I love barbecue? Because I truly do. It all begins with my love of barbecue sauce and ribs that fall right off the bone. And you know what goes perfectly with a nice summer barbecue? A cool refreshing lime pecan bar. The crunch of the pecan crust, the gooey topping bursting with fresh lime – this is the stuff of summer refreshment. My mouth waters just thinking about them.

Lime Pecan Bars

These bars are easier to make than some lemon or lime bars; the custard topping is made using whole eggs so you don’t need to bother separating eggs and you’re not left wondering what to do with your leftover egg whites. As someone who hates separating eggs – it was my very least favorite task back when I worked at Cake Love – this is a definite bonus. No, the hardest thing about this recipe is just squeezing all that lime juice, which I don’t mind at all. The sweet reward are these little bites of exhilarating lime with their perfectly contrasting rich, buttery, nutty base.

Lime Pecan Bars

Lime Pecan Bars

Yield: 16 medium squares or 25 small squares

From Moosewood Restaurant Book of Desserts

Moosewood suggests cutting these into 16 squares, but if I'm making this for a barbecue, I like to cut it into 25 bite-sized squares. That way it can serves more and with the smaller size, people can feel free to try more things. More than likely, they'll be back for seconds. Or thirds.... Just make sure to save enough pecan halves to top place one on each square.


    For the crust:
  • 1/2 cup pecans
  • 4 tablespoons (2 ounces) unsalted butter, melted
  • 3/4 cup all-purpose flour
  • 1/3 cup light brown sugar
  • For the filling:
  • 3 eggs
  • 1 cup granulated sugar
  • 1/2 cup freshly squeezed lime juice
  • 2 teaspoons lime zest
  • 1/3 cup all-purpose flour
  • For topping
  • 16-25 pecan halves, toasted (see note)


  1. Preheat oven to 325F. Butter an 8-inch square pan.
  2. In a food processor (or by hand), finely chop the pecans. Add the melted butter, flour and brown sugar and process until well combined. Press the mixture evenly into the bottom of the prepared pan. Bake for 25 to 30 minutes until the crust is golden brown.
  3. Meanwhile, whisk together the eggs and sugar in a medium bowl. Whisk in the lime juice and zest and the flour and whisk until smooth.
  4. Pour the filling over the still hot crust. Return to the oven and bake for 20-25 minutes or until the filling is set. Cool in the pan for 1 hour before cutting into squares. Top each square with a pecan half and press down lightly.


5 Responses to “lime pecan bars”

  • Min Says:

    Yup, I can attest to it. These little guys really are bursting with flavor. I’m so glad I hoarded a few extra to enjoy over the next few days.

  • Avery Says:

    Those look amazing! I love all the citrus recipes you post here!

  • Katie Says:

    I love all kinds of citrus bars. These look especially delicious!

  • myfudo Says:

    I have heard about that big green egg too but I have not experienced it … yet. I know I will very soon. Anyway, these lime bars are really summery even in color. Refreshingly delicious. A must try!

  • Miss Sarah Says:

    Okay…I bake a lot. I am also a perfectionist with my baking (and cooking in general). I will only give others the best that I can give and if it’s anything less, I will throw it out before I’d let anyone even look at it let alone eat it.

    That being said, these were one of the best desserts I have ever made.

    I made them for my boyfriend’s parents. It was belated Easter dinner last night and I’d sent my boyfriend a list of ingredients I currently had and asked if he could help me think of something to make (that he thought everyone would enjoy). I did mention that I had a bag of limes so he suggested lime bars. As I am extremely picky about the quality of the recipes I choose to make/ingredients/uniqueness of the food I am preparing, I couldn’t just “make lime bars”. They had to have that certain something different. I happened to also have pecans when running across this recipe.

    Not only did mine look exactly like the picture (which NEVER happens to me), the texture of everything is phenomenal. The bottom of the crust has a very slight crisp to it (while not being at all too crunchy, nor so crumbly that it falls apart in your hand) which balanced perfectly with the smooth, sweet lime-curd topping (which was not at all skimpy on the lime flavor, the perfect wake-me-up kick to your taste buds). I absolutely cannot talk this recipe up enough.

    Thank you!

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