Preheat oven to 350 degrees. Spray a 9 X 13 pan with non-stick cooking spray. Set aside.
Put base ingredients into food processor and mix until butter is evenly distributed and mixture clings together.
Press dough into the bottom of baking pan. Bake in preheated oven for 15- 18 minutes or until lightly browned. Cool.
In a medium mixing bowl, beat together eggs, white granulated sugar and lime juice. In another bowl mix flour and baking powder, then stir into lime mixture, along with the lime zest and green food colouring.
Immediately pour over baked crust and bake in preheated oven for 20 -25 minutes until filling is set. Cool in pan on wire rack.
Topping : sprinkle on as much green sparkling sugar as desired.
Note: *if you cut each bar in half, you can get 32 trianglesNote: **To store: Cover and store in the refrigerator for up to 3 days or freeze for up to 2 monthsNote: FOR THE CHRISTMAS TREE: I used a mini chocolate bar (coffee crisp) and I used a maraschino cherry on topNote: Nutritional analysis is based on 16 bars, if you cut them into triangles, as I have, then the fat, sugar etc.. is cut by half:
Gingerbread Lime Bars
Amount Per Serving
Calories 276Calories from Fat 108
% Daily Value*
Saturated Fat 7g44%
Vitamin A 420IU8%
Vitamin C 2.3mg3%
* Percent Daily Values are based on a 2000 calorie diet.