Raspberry-Lime Rickey Bars
Raspberry-Lime Rickey Bars

Raspberry-Lime Rickey Bars

Recipe by Lydia Fournier

Inspired by the classic lime rickey cocktail, these bars are a fun twist on that delicious, fruity drink. A buttery shortbread crust is the perfect base for the tart-sweet lime filling. And with three different options for finishing these bars — from a brilliant pink coat of freeze-dried raspberries and confectioners' sugar to a layer of raspberry mirror glaze (see “tips,” below) — there’s something for everyone’s taste.  

15 mins
55 mins to 1 hr
1 hr 15 mins
16 bars
Raspberry-Lime Rickey Bars - select to zoom
Raspberry-Lime Rickey Bars - select to zoom
Raspberry-Lime Rickey Bars - select to zoom
Raspberry-Lime Rickey Bars - select to zoom


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  1. Preheat the oven to 350°F. Fully line the sides and bottom of an 8” square pan with parchment or a reusable pan liner.

  2. To make the crust: Whisk together the flour, salt, and confectioners' sugar. Work in the butter until it's evenly distributed; the mixture will be crumbly.  

  3. Press the crust evenly and firmly into the prepared pan. If the mixture begins to stick to your hands, chill it in the freezer for 5 to 10 minutes, then continue to press. It’s important that the crust is firmly anchored to the pan without any thin spots so the filling doesn’t seep underneath. 

  4. Bake the crust for 25 to 30 minutes, or until it's starting to brown around the edges, but is not yet pulling away from the sides of the pan. Remove it from the oven, and reduce the oven temperature to 325°F 

  5. While the crust is baking, make the filling. 

  6. To make the filling: In a medium bowl, combine the whole eggs, egg yolk, lime zest, and sugars, and whisk until smooth. 

  7. Stir in the flour and salt, then the lime juice. Whisk until thoroughly combined. 

  8. Let the filling sit for 15 minutes or so, until the bubbles (mostly) disappear. 

  9. While the baked crust is still hot, pour the filling over it. Return the bars to the oven and bake until they appear set and relatively dry on top, about 30 minutes. 

  10. Remove the bars from the oven and cool them on a rack. Let the bars cool completely before removing from the pan and topping.  

  11. To make the topping: Using a small food processor or blender, pulse the freeze-dried raspberries and confectioners’ sugar together until they’re a fine powder. Use a fine-mesh strainer to sprinkle the topping over the bars before slicing and serving. 

  12. Storage information: Bars can be kept in an air-tight container in the refrigerator for up to a week. 

Tips from our Bakers

  • For an elegant finishing touch, use 1/2 cup (150g) of our Berry Mirror Glaze (made with raspberries) in place of the freeze-dried raspberry topping. Not only is this a beautiful option, but it’s a great way to use up any leftover glaze you might have after glazing a cake. Make the bars the day before, leave them in the pan, and refrigerate them, well wrapped, overnight. Heat the mirror glaze in 20 to 30-second bursts in the microwave, stirring between bursts, until the glaze is smooth and warm enough to pour (85°F to 88°F). Gently pour over the bars and tilt the pan to spread the glaze into the corners. Refrigerate the bars until the glaze is fully set. Remove the bars from the pan, slice, and serve.  

  • Another terrific way to serve these bars is to dust them with non-melting sugar or confectioners’ sugar and add a garnish of fresh raspberries.