If you like margaritas then you’ll LOVE these ooey gooey Margarita Bars. The recipe is similar to traditional lemon bars but with lime, orange and (of course) tequila! Whether you’re celebrating Cinco de Mayo or just craving a citrus dessert on a hot summer night, these bars will be sure to satisfy!
I have one rule for anyone who makes these Margarita Bars – you must take a shot of tequila! You already have the bottle out so why not have a little fun while you bake! Every bite of these Margarita Bars will make you think that you’re drinking a refreshing margarita. The buttermilk citrus curd is super creamy with just the right balance of sweet and tangy. On the other hand, the crust is soft, buttery and melt in your mouth good. These Margarita Bars are the PERFECT summer treat and a great addition to any Cinco de Mayo celebration!
Ingredients for Margarita Bars
Crust:
- unsalted butter
- granulated sugar
- all-purpose flour
- salt
Filling:
- large eggs
- granulated sugar
- all-purpose flour
- orange zest
- lime juice
- tequila – optional. I always use Espolon Blanco but any smooth, mild tequila will work great in this recipe. I don’t recommend using a mezcal because the smoky flavor will be too strong in these bars.
- buttermilk
- powdered sugar
- lime wedges dipped in salt – optional, but highly recommended garnish.
Here’s what else you’ll need:
- electric stand mixer (or an electric hand mixer)
- 2 large mixing bowls
- 8-inch square baking pan
- parchment paper
- spatula
- measuring cups and spoons
- cutting board and knife
How to Make Margarita Bars
Crust:
- Butter the baking pan then line with parchment paper. Beat the butter and sugar until creamy.
- Add the flour and salt and mix until just combined. Transfer the dough to the greased baking pan and press evenly into a thin layer. Bake until the crust is golden.
Filling:
- Beat the eggs and sugar until just blended. Add the flour, orange zest, lime juice, tequila and buttermilk and beat until smooth and creamy.
- Pour the filling over the baked crust. Bake until the top is set and lightly browned around the sides. Allow bars to cool completely in the pan. Carefully remove from the pan and place on a cutting board. Cut into 8 equal bars, then dust with powdered sugar and garnish with lime wedges.
Can’t get enough citrus? Try my recipe for Triple Berry Muffins with Jam. These delicious, berry-filled muffins are topped with a sugary citrus topping that is both refreshing and addicting.
Margarita Bars
If you like margaritas, then you'll LOVE these ooey gooey Margarita Bars. The recipe is similar to traditional lemon bars but with lime, orange and (of course) tequila! Whether you're celebrating Cinco de Mayo or just craving a citrus dessert on a hot summer night, these bars will be sure to satisfy!
Preheat oven to 350 °F. Butter the bottom and sides of an 8-inch square baking pan then line with parchment paper. In the bowl of a stand mixer (or an electric hand mixer) beat the butter and sugar on medium-speed until creamy, about 5 minutes.
Add the flour and salt and mix on low-speed until just combined. The dough will be very crumbly. Transfer the dough to the greased baking pan and, using your hands, press evenly into a thin layer. Bake for 15 Minutes or until the crust is golden.
While the crust is baking, prepare the filling: In the bowl of a stand mixer (or electric hand mixer) beat the eggs and sugar on medium-speed until just blended. Add the flour, orange zest, lime juice, tequila and buttermilk and beat on low-speed until smooth and creamy.
Pour the filling over the baked crust. Bake for 14 Minutes or when the top is set and lightly browned around the sides. Allow bars to cool completely in the pan. Carefully remove from the pan and place on a cutting board. Cut into 8 equal bars, then dust with powdered sugar and garnish with lime wedges. Enjoy!
Ingredients
Directions
Preheat oven to 350 °F. Butter the bottom and sides of an 8-inch square baking pan then line with parchment paper. In the bowl of a stand mixer (or an electric hand mixer) beat the butter and sugar on medium-speed until creamy, about 5 minutes.
Add the flour and salt and mix on low-speed until just combined. The dough will be very crumbly. Transfer the dough to the greased baking pan and, using your hands, press evenly into a thin layer. Bake for 15 Minutes or until the crust is golden.
While the crust is baking, prepare the filling: In the bowl of a stand mixer (or electric hand mixer) beat the eggs and sugar on medium-speed until just blended. Add the flour, orange zest, lime juice, tequila and buttermilk and beat on low-speed until smooth and creamy.
Pour the filling over the baked crust. Bake for 14 Minutes or when the top is set and lightly browned around the sides. Allow bars to cool completely in the pan. Carefully remove from the pan and place on a cutting board. Cut into 8 equal bars, then dust with powdered sugar and garnish with lime wedges. Enjoy!
Notes
Recommendations: I always use Espolon Blanco but any smooth, mild tequila will work great in this recipe. I don’t recommend using a mezcal because the smoky flavor will be too strong in these bars.
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