By Vida Gustafson

Contributing Writer

Bring these line bars to any potluck this summer and you’ll be the hit of the party!

These bars have a nice, substantial shortbread cookie crust, making them more portable than most. The perfectly tart (not too sweet) curd showcases the subtle floral flavor of limes.


For the Crust:

2 C all-purpose flour

1 C butter (cold)

½ C granulated sugar

For the Curd:

Zest of 4 limes

¾ C lime juice (bottled is fine)

2 eggs

3 egg yolks

¾ C sugar

4 tsp cornstarch

1 tsp vanilla

¼ tsp salt

4 tbsp butter (cold, cubed)


For the Crust:

Using a pastry knife (or a butter knife), cut the two sticks of butter into the flour and sugar, until the mixture resembles wet sand. Press gently into an 8-by-12 baking pan and bake for 20 to 25 minutes in a 350-degree oven.

For the Curd:

Combine the cornstarch with the sugar and mix thoroughly. (This will prevent clumps forming when you mix the wet and dry ingredients.)

In a small saucepan, gently whisk the eggs, extra yolks, lime zest and juice together and stir in the sugar and cornstarch. Cook over low/medium heat, stirring constantly for 12-15 minutes.

The curd will thicken and turn glossy. You’ll know when it’s ready when it “plops” off the spoon instead of dripping and doesn’t taste of raw cornstarch anymore.

Take the pan off the heat. Add the salt and vanilla and stir in the cubed butter, a couple of pieces at a time. Pour the curd over the shortbread cookie base and tilt the pan left, right, back and forth to ensure it’s covered evenly.

Let the bars set in the refrigerator for at least 90 minutes before cutting into 2-by-3-inch squares. I like making these a little more bite-sized sometimes, by cutting the rectangles into triangles.