Celebrate the season with my easy lime bars recipe, featuring a crust and tangy lime custard enhanced with lavender and bee pollen for a unique twist! They're perfect for tea time hosting during the hot summer months.

Two gray plates with leaf patterns each hold a square slice of lime bar dessert topped with small yellow and purple edible flowers. Gold forks are placed next to the dessert on each plate, inviting a taste of this delightful recipe. The plates rest on a wooden surface.

I love these lime bars: they’re everything I want in a summer dessert. They’re creamy and tangy and have that perfect hint of floral lavender. With a buttery almond-coconut crust that holds together just right, these bars make each summer gathering feel like a special event.

The fresh lime juice and zest bring a bright citrus flavor that practically sings with every bite, reminding me of warm afternoons and outdoor tea parties with a glass of ice cold lime watermelon juice.

Three small square pieces of cake, reminiscent of a classic lime bars recipe, feature a creamy white topping and sprinkled garnishes. They sit elegantly on a decorative gray plate with a fork beside them, while another similar plate graces the wooden table in the background.

Plus, as a finger-food dessert, like my berry dessert dip and berry fruit skewers, they’re a great choice for hosting. I love how easy they are to make ahead and slice into perfect squares or rectangles. With a dusting of powdered sugar or a sprinkle of lavender on top, these lime bars taste delicious and look lovely on a platter, ready to serve for any occasion.

Ingredient Highlight: Lavender Buds

I use organic dried lavender buds in this recipe. It is a really versatile ingredient that you can add to practically any recipe for a little something floral. I also use it in my homemade lavender simple syrup and vanilla lavender oats latte.

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04/20/2026 09:03 pm GMT

Top Tips before Getting Started!

Use sweet limes for a more mellow, less acidic flavor. If using regular limes or lemons, increase the sweetener slightly to balance the tartness.

Dry your soaked nuts well before blending to avoid excess moisture that can make the crust or filling too soft.

Slice with a hot knife (run under hot water and wiped dry) for clean edges and minimal crumbling.

For an extra flavor boost, lightly toast the desiccated coconut before blending it into the crust (let it cool completely first).

Directions to Make Lime Bars Recipe

Soak Raisins

To start, soak the almonds for at least an hour, then drain.

Make the Base

A wooden citrus reamer is juicing a halved lemon over a white ceramic bowl, perfect for preparing a lime bars recipe. Two additional lemon halves are blurred in the background on a rustic wooden surface.

In a food processor, pulse the almonds and desiccated coconut into a coarse meal. Add in the dates, coconut oil, lime zest, lavender buds, and a pinch of sea salt. Process until it comes together; press this mixture firmly into a baking dish lined with parchment paper.

Make the Filling

A bowl of cream sits on a wooden surface next to a spatula. Two lemon halves lie nearby, hinting at the citrusy zest scattered around. In the background, a pan lined with parchment paper holds a brown mixture—perhaps the beginnings of a delightful lime bars recipe.

Add the soaked cashews, fresh lime juice, lime zest, honey or maple syrup, coconut oil, and a few lavender buds. Blend lime curd until it’s silky smooth; the consistency should be thick but pourable. If needed, add water, a tablespoon at a time, to get the right texture. Pour the lime filling evenly over the crust in the baking dish.

Chill and Serve

Nine square pieces of dessert, reminiscent of a classic lime bars recipe, boast a creamy topping adorned with small yellow and purple specks. They rest elegantly on a weathered gray surface, surrounded by a scattering of crumbs.

Cover the pan and chill for at least 4 hours or until firm. When ready to serve, sprinkle the top with lavender buds and, if you like, a dusting of powdered sugar or bee pollen.

Carefully cut the bars into squares, and they’re ready to serve.

Storage Instructions for Easy Lime Bars

Two square slices of creamy lime bars with a nutty crust are placed on a patterned plate. A fork rests nearby. In the background, more dessert pieces are on another plate, with jars filled with seeds or grains. The setting is on a wooden surface.

Store these lime bars in an airtight container in the fridge, where they’ll stay fresh and flavorful for up to a week. You can also freeze them for up to three months, just make sure to let them thaw in the fridge before serving. That way, you can make them ahead of time and have them on hand for any summer gathering.

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Three square slices of layered lime bars with a crumbly base and creamy top, garnished with small yellow and purple flower petals, are stacked on a patterned gray plate. A fork is placed beside the plate on a wooden surface, with another plate in the background.

Sweet Lime Bars Recipe with Lavender

Course: Dessert

Cuisine: American

Keyword: lime bars recipe

Prep Time:1 10

Servings: servings

Calories: 242kcal

These raw sweet lime bars with lavender and bee pollen are cool and serene like a tall glass of iced lemonade on a blistering night in late June, when the lilacs are blooming and the crickets are singing their lullabies all around you.

Print Recipe Let me know what you think!

Ingredients

Base:

1 cup almonds
½ cup desiccated coconut
⅓ cup Medjool dates
1 tablespoon coconut oil
zest 1 sweet lime or lemon
½ teaspoon lavender buds a pinch will do fine
Pinch of sea salt

Filling:

2 cups cashews soaked
Juice of 3 sweet limes
Zest of 1 sweet lime
¼ teaspoon sea salt
½ teaspoon lavender buds
1 tablespoon honey or maple syrup you may want to use more if using regular lemons
1 tablespoon coconut oil
Pinch of salt

Topping:

Lavender buds for decorating
Bee pollen for decorating (optional)

Instructions

Soak almonds and cashews in separate bowls for at least one hour. Drain thoroughly.
Cover a bar pan or half baking sheet with parchment paper.
In a food processor, grind almonds and coconut together until a coarse meal forms. Add remaining crust ingredients. Process until mixture holds together well, and you can form it into shapes. Press evenly on your prepared baking sheet.
Without washing your food processor, add all filling ingredients and process until mixture is smooth, about 2 minutes. If mixture is too runny, add more coconut oil, one tablespoon at a time. If mixture is too hard, add water, one tablespoon at a time. Pour filling on bottom. Chill in fridge for at least 4 hours.
To serve, sprinkle lavender buds and bee pollen. Serve chilled.

Nutrition

Summer Tea Time Lime Bars Recipe

Ingredient Highlight: Lavender Buds

Top Tips before Getting Started!