Salted Margarita Lime Bars with Patrón & Cointreau

Forget frozen or classic, we're serving you a dessert margarita you and your guests won't soon forget. Say hello to your next dinner party hit: Salted Margarita Lime Bars with Patrón and Cointreau.

Salty, smooth, ice-cold, and charged with premium liquor to give regular-degular margaritas a run for their money, this boozy dessert is a certified crowd favourite. (And we won't judge if you keep some in the freezer for a sneaky weekday treat!)



Makes 16 bars


For the crust:

115 g unsalted butter, melted

115g saltine crackers

1 tbsp granulated sugar

1 tsp kosher salt


For the filling:

2 tsp lime zest

½ cup fresh lime juice (4-5 limes)

¼ cup Patrón Reposado Tequila

2 tbsp Cointreau Orange Liqueur

Pinch of kosher salt

5 large egg yolks

385g can sweetened condensed milk

Flaky salt and lime zest, for garnish



  1. Heat the oven to 175 degrees Celcius. Lightly grease a 9-inch square baking pan with butter or use baking paper.
  2. In a food processor, pulse the saltines until ground like coarse sand. Add the ground saltines, melted butter, sugar and salt, to a small mixing bowl and mix well.
  3. Place the mixture into the lined pan, press into an even layer and freeze for about 15 minutes.
  4. After the crust has chilled, bake it until fragrant and golden brown – about 15 minutes.
  5. While the crust cools, make the filling: combine the lime zest, lime juice, tequila, orange liqueur, and salt in a small bowl.
  6. In a medium bowl, whisk together the yolks and sweetened condensed milk. Add the tequila-lime mixture to the yolk mixture, whisk to combine, then pour into the prepared crust.
  7. Bake 15 to 20 minutes until the curd is set around the edges and slightly jiggly in the centre.
  8. Transfer to a rack to cool slightly, then freeze for at least 2 hours.
  9. After freezing, remove the bars from the pan using the parchment paper overhang and transfer to a cutting board.
  10. Sprinkle with flaky salt and lime zest, cut into 16 bars (smaller than usual) and serve right away. Store the remaining leftovers in the freezer for sneaky weekday treats!


👉Let us know if you try it by sharing yours on socials, tagging us @deeliverza and using #DeeRecipe – you may or may not receive a reward!

👉Looking for more foodie and mixology inspo? Check out our blog here.

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