Tart and Tangy Limeys

Sea Sun


I got the idea to make these from the lemon brownie recipes here on JAP. I changed just the amounts of a few ingredients and used limes instead.

My kids called them "Limeys" instead of brownies, hence the name. One of them claims she likes them "better than regular brownies!"...

You could use juice concentrate, however I think recipe works so well because of the fresh lime juice and zest.

I prefer the glaze to be thin, though if you'd like it thicker, just add more powdered sugar. You could add a drop or two of green food coloring to the batter, but it's not necessary.


★★★★★ 1 vote

15 Min
25 Min


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  • 3/4 c
  • 3/4 c
  • 1/4 tsp
  • 1 stick
    butter, softened
  • 2 large
  • 1 Tbsp
    lime zest
  • 3 Tbsp
    lime juice, freshly squeezed

  • 1/2-3/4 c
    powdered sugar
  • 4 Tbsp
    lime juice, freshly squeezed
  • 1 Tbsp
    lime zest

How to Make Tart and Tangy Limeys


  1. Preheat oven to 350 degrees. Spray 8 x 8 inch baking pan with non stick spray. Zest and juice two large limes and set aside. In a large bowl, mix flour, sugar and salt. Add butter and mix until creamy.
  2. In a separate bowl, whisk eggs, lime zest, and lime juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy.
  3. Pour into pan and bake for 20-25 minutes or until just starting to turn golden around the edges.
  4. Let cool for about 15 minutes. While cooling, combine glaze ingredients and pour on top while still slightly warm. Cool completely and cut into bars.

Printable Recipe Card

About Tart and Tangy Limeys

Main Ingredient: Sugar
Regional Style: American

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