Tequila-Lime Bars

tequila lime0bars

Tequila and lime pair up unexpectedly in this fabulous dessert that cooks up in under an hour. Brought to you by Natalie Wiser-Orozco, and her blog The Devil Wears Parsley . We love this flatbread dessert! Thanks, Natalie!

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Tequila-Lime Bars


  • By: Natalie Wiser-Orozco, The Devil Wears Parsley
  • Yield: 12 Bars
  • For The Crust
  • 4-5 Flatout® Flatbreads
  • ¼ cup melted butter
  • 3 tablespoons sugar
  • For The Filling
  • 1 teaspoon fresh lime zest
  • ⅓ cup freshly squeezed lime juice
  • 2 tablespoons tequila
  • ¼ cup flour
  • 1 cup sugar
  • ¼ teaspoon salt
  • 2 large eggs
  • 3 egg yolks
  • Directions
  • For The Crust


Preaheat oven to 400°F.

Using a pastry brush, paint a 10″ x 7″ rectangular baking dish with butter. Sprinkle the 3 tablespoons sugar in an even layer on the bottom of the dish.

Cut your Flatout® Flatbreads into largest possible squares, and paint with the melted butter. Arrange them in an even layer, not overlapping, in the pan, cutting them as necessary to fit the pan. Make sure to have them come up the sides of the pan by about a quarter of an inch.

Repeat, making a second layer, covering the seams in the first layer of flatbreads the best you can.

Place in the oven, and bake until golden brown and crispy, about 10 minutes.

Remove from oven, and let cool. Turn the oven down to 350°F.

For The Filling

In a small bowl, add lime zest & juice, tequila, and flour, and whisk until no lumps remain.

In a medium bowl, add the sugar, salt, eggs, and egg yolks, whisking to combine. Add the flour mixture, and whisk until well incorporated.

Carefully pour the filling mixture into the cooled crust, and bake for 10-12 minutes, or until the filling is just set but not browned.

Remove from the oven and allow to cool completely.

Cut into 12 squares, dust with powdered sugar and lime zest, and serve.

*For individual tarts: Cut 3″ rounds out of the Flatout® Flatbreads with a biscuit cutter, sprinkle the bottom of the rounds with sugar, and press into cupcake pans. Do not double the crust on these. Use the same method, baking at 400°F until golden brown, allow to cool, fill with filling, and bake for 8 minutes more until set.

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