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Hibiscus and Lime Curd Bars

Hibiscus and Lime Curd Bars

By OcadoLifePublished on 30 April 2026These bright and colourful Hibiscus and Lime Curd Bars are pastry chef Adriann Ramirez’s take on the classic American lemon bar. They combine sharp lime curd and buttery shortbread with a floral (and pink!) lift from hibiscus tea. You’ll need to allow for two hours’ chilling after baking before cutting into bars. Decorate them with candied lime slices for a pretty finishing touch, if you like.
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Time and servings

1 hr 10 minsTotal time
12Servings
20 minsPrep time
50 minsCooking time

Ingredients

  • 170g unsalted butter, at room temperature, plus extra for greasing
  • 55g icing sugar, plus extra for dusting
  • 285g plain flour
  • 250ml lime juice
  • 1 large lemon, zested and juiced
  • 3 hibiscus tea bags
  • 450g caster sugar, plus 200g for the candied limes (optional)
  • 6 large eggs, plus 1 large yolk
  • 3 limes, thinly sliced into 12 rounds, plus a little zest (optional)

Method

  • Step 1

    Preheat the oven to 170°C/150°C fan/gas 3. Grease and line a 23cm x 33cm baking tin.

  • Step 2

    For the base, put the icing sugar, 215g of the flour, 170g butter and a pinch of salt in a bowl; beat with an electric whisk to form a smooth dough.

  • Step 3

    Press the dough evenly into the base of the tin, smoothing it with the bottom of a small glass or mug. Bake for 20 mins (approx.) until lightly golden. Remove and reduce the oven temperature to 150°C/130°C fan/gas 2.

  • Step 4

    Meanwhile, for the filling, gently heat the lime and lemon juices and hibiscus tea bags in a medium pan until steaming. Set aside until just warm, then discard the tea bags.

  • Step 5

    In a large bowl, whisk the remaining 70g flour and the 450g caster sugar together. Gradually stir in the warm citrus infusion until the sugar dissolves. In a separate bowl, whisk the eggs and extra yolk, plus a pinch of salt, then stir into the citrus mixture until fully combined.

  • Step 6

    Pour the filling over the hot base; return to the oven for 40 mins (approx.) until set with no wobble. Leave to cool completely in the tin, then chill for at least 2 hrs.

  • Step 7

    For the candied lime slices (if making), combine the remaining 200g caster sugar with 200ml water in a large pan. Bring to the boil, stirring until the sugar has dissolved. Add the thinly sliced limes in a single layer and simmer gently for about 15 mins, turning halfway through, until slightly translucent. Remove and place on a wire rack to cool.

  • Step 8

    To serve, cut into 12 bars, decorate with candied lime slices and zest, if using, and dust with icing sugar. The bars will keep covered and chilled for up to 3 days.