Tangerine Lime Bars

Category Bars
This simple to make variation on traditional lemon bars uses tangerines and a lime for a less tart, but equally delicious treat. The ingredients and instructions follow.


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There are two reasons why I've made these scrumptious tangerine lime bars. First off, I love tangerine and lime flavours so much, I think they need to be stars of more foods. Secondly, my tangerine and lime trees really outdid my lemon tree this year, so when I went to pick fruit in my garden, this was the best idea for a sweet treat! This a very simplified recipe, so there is no egg separating or tempering necessary. The flavours aren't as tart as lemon bars, they're well rounded and velvety. I hope you give these a try. :)

Total Time: 1 hour

Yield: 14-18 bars


  • 2 cups all-purpose flour
  • 3/4 cup butter
  • 4 large eggs
  • 1 1/2 cup white sugar
  • 3 tangerines
  • 1 lime
  • 1/4 tsp salt
  • 3 Tbsp powdered sugar
  • 1/4 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt


  1. Preheat oven to 350 F and grease a 9x13 inch pan. Whisk together the 2 cups flour and powdered sugar in a bowl.
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  3. Melt the butter and pour it into the flour sugar mix, stir until it turns into a dough.
  4. Press into the bottom of the prepared pan and bake in oven for 15 minutes, until browned.
  5. In a bowl, squeeze the juice of the tangerines and lime. Add the zest of the lime and 2 of the tangerines.
  6. In a large bowl, beat the eggs and add the sugar.
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  8. Add the tangerine and lime juices and zest to the egg mixture.
  9. Whisk flour, baking powder and salt together.
  10. Stir into egg mixture.
  11. Pour over baked, cooled crust.
  12. If you have one, press a brownie divider into the pan, then bake for 25 to 35 minutes, until bars are set.
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  14. Allow to cool, then sprinkle tops with powdered sugar.
  15. Serve, or place the bars in an airtight container using parchment paper between stacks. They keep well for about 3 days.
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