Mary Berry’s Iced Lime Bars: Recipe & Book Review

Iced Lime BarsMary Berry. Love her. She is the star (one of them) of the Great British Bake Off, on PBS. And also she was on the US version (not as good in my opinion) of it, called the Great Holiday Baking Show. She is an accomplished baker and food writer, and on these shows, she is resident expert of all things baking…So of course, I wanted to review her latest book and give you a recipe to try!

Mary Berry's newest book

Now, this book is full of ideas for breakfast  goods, cakes and pastries, cookies and bars, and pies and tarts. She also includes British favorites (so fun!) and special occasion desserts. There is a great variety of easy to make recipes as well as some more involved recipes to challenge the intermediate baker. Her ingredients are very easy to find, and she is not fussy with what flavors she chooses. My only exception to this, is the self-rising flour. If any of you are Southern, you may have self-rising flour available, or if you are from the UK , like Mary Berry, you will definitely have it…But I didn’t have self-rising flour, being in the Northeast (maybe this is why) or rather my local stores didn’t have it…isn’t that aggravating? Anywhooo, it is relatively easy to substitute regular flour if you add in the leavener: According to this blog, I need:

 1 1/2 tsp. baking powder and 1/2 tsp. salt for every one cup of all purpose= 1 cup self rising 

So for this recipe where you need  1 3/4 cups of flour… and so if you are like me, and hate math, just whisk it all together measuring for 2 cups and then subtract out 1/4 of the flour mixture. Or you can just find self rising flour, which seems infinitely smarter! I save the little bit of flour mixed up for pancakes or some recipe where it won’t matter much about the extra leavening.

math worked out

I kid you not. This is not even funny. My 5th grader totally has me on this math thing!

Now that I have the flour all set, I can actually make these. I note in the recipe how the way the book is written she covers the techniques of baking in the start of the book, but in the recipes she keeps it simple. In this recipe, she just says “mix all the cake ingredients together.” In the techniques section, she has a nice pictorial showing how to cream the fat and sugar, then add the beaten eggs, and finally the sifted dry ingredients. If you don’t read that part first, your mixing technique will be off- so if you are a new baker, read the whole book, and if you are an experienced baker, you will get it anyway.

limes for iced lime bars

Mary Berry’s Lime Bars

These are delicious. I call them more of a tea-cake than a "bar" but I don't mess with Mary Berry. She is the Queen of Baking in many a person's opinion, so I will enjoy them however she sees fit...But of course with some tea!


    The Cake
  • 12 Tbsp. of softened butter
  • 2/3 cup sugar
  • 3 large eggs (room temperature)
  • 3 Tbsp. milk
  • 1 3/4 cups self-rising flour (or the mixture that I just told you about)
  • 1 1/2 tsp. baking powder
  • grated zest of 2 limes (thoroughly washed first)
  • Icing
  • 1 1/2 cups confectioners' sugar
  • juice of 2 limes


Preheat your oven to 350*. Line a 9X13 pan with parchment, and spray parts not covered.

In her recipe, she just says to dump all the cake ingredients together until mixed, but in the beginning of the book she said to cream the butter and sugar then add the beaten eggs, and finally add the pre-whisked together dry ingredients... so I did the same. Mix for a full 2 minutes.

Pour this mixture into the pan, and bake for 30 minutes.{Her recipe states 35-40 minutes, but mine was getting very dark, so I pulled it at 30}.

Let it cool in the pan, until you can remove it safely to a rack, and peel off the parchment.

Cool completely as you make the icing: Whisk the confectioners sugar with the juice.

Pour the icing evenly over the cake and let sit, until it is set. Cut into squares and serve.


*You can zest some extra lime-zest into the icing or the top of the cake to make it pretty. **I made a couple of notes within this recipe, as I needed to make changes based on my own oven temperature.

I brought these little tea-cakes (ummm, bars) into work for our “Downton Abbey” Tea Party (Have I told you how much I love my job?!), and they were a hit. I think it is a relatively dry cake with a very subtle citrus flavor- If you love lime, you will like these for sure. Great with tea.Iced lime bars from Mary Berry

As far as the book, the pictures are beautiful and the content is very accessible to a beginner baker. If you have an affinity for anything British, it’s also fun, with the entire section devoted to “British Favorites.”

I have the iPad version, but my local bookstore had the paper version, which is a nice lightweight paperback sized book, that sits open, great pictures for almost every recipe, and a superb contents and index too- so recipes are really easy to find! If you would like to know more about Mary Berry, her website has lots of info and more great free recipes to check out!

Iced lime bars

Linking with FoodieFriday, Pin Junkie, Weekend Link-up

2 thoughts on “Mary Berry’s Iced Lime Bars: Recipe & Book Review

  1. Miz Helen

    I can’t wait to try your Iced Lime Bars, they look delicious! Thanks so much for sharing with Full Plate Thursday and hope to see you again soon!
    Miz Helen

Comments are closed.