These margarita lime bars are a cheeky take on the classic lemon bar. We’re switching out the lemon for lime and enhancing some of the margarita flavors we love so much. I will say that this dessert is much sweeter than what I normally make, but I’m sure most of you will be perfectly happy with that. I topped mine with some candied limes to add some extra bitterness, though of course that also added more sugar too.

You should all know by now that I love margaritas. It’s such an easy drink to like, so it’s no surprise that it’s loved by so many. That’s why I’ve decided to make August 2022 Margarita Month here on my blog! Make sure you’re subscribed and follow me on socials so you don’t miss anything.

Margarita Month

This is a recipe for my self-proclaimed Margarita Month and I have some fun ideas in store for us like a margarita chia drink, cupcakes, rice krispy treats, and of course popcorn. It’s going to be a fun month and I’m so excited to share these recipes with you!

Margarita Lime Bars

These margarita lime bars are a cheeky take on the classic lemon bar

Ingredients

Crust:

4 graham cracker sheets

⅓ cup pretzels

¼ cup sugar

4 Tbsp melted butter

Filling:

3 eggs

1 cup sugar (use ¾ cup for less sweetness)

⅓ cup agave

3-4 limes (3 large, 4 if smaller)

1 cup flour

Icing:

.5 oz tequila

.5 oz triple sec

1 tsp lime zest

½ cup powdered sugar + more for sprinkling, if desired

Optional: margarita salt to sprinkle on top

Method

Preheat your oven to 350F. Spray an 8x8” pan with non-stick spray.

Pulse graham crackers and pretzels in a food processor until there aren’t any large pieces. Add sugar and melted butter and pulse until combined.

Pour into your baking pan and gently tap down into place with the back of a spoon or measuring cup.

Bake for 10 minutes. Remove from the oven until the filling is ready.

Meanwhile…

Zest limes.

In a large mixing bowl or mixer, add eggs, sugar, agave, flour, and the juice of limes. Add 1 Tablespoon of lime zest. Reserve the rest for the icing.

Mix on medium speed, until combined.

Pour over the crust.

Bake for 25-30 minutes, until the center is no longer liquid. Tip: some light browning on the edges is fine, but you’ll need to pull it soon after!

Allow to cool before moving to the refrigerator for at least an hour to thoroughly chill and solidify.

While the bars are cooling, mix together icing ingredients and allow to set together. I let everything set overnight for extra flavor.

Cut into bars and drizzle with icing. Sprinkle more powdered sugar and some margarita salt, if desired.

(Note: I personally don’t think they need the extra sugar from the powdered sugar, but it’s so pretty!)