KEY LIME SHORTBREAD BARS

The hardest part of making sure you give these bars enough time to set up. If you skimp on the chill time then you can end up with runny bars- still delicious but far stickier to eat.

Dust with powdered sugar and then cut into squares. I cut mine into 25 because I knew these would be very more-ish and very rich, but you can make your squares any size you’d like.

The shortbread melts in your mouth, while the delicate flavor of the zest reveals hidden depths to these limes. This is must-try recipe for shortbread fans and those who love all things citrus.

Ingredient

FOR THE SHORTBREAD:

1 1/2 sticks salted butter room temperature
1 1/2 cups all-purpose flour
1/3 cup powdered sugar

FOR THE TOPPING:

2 eggs, room temperature
juice of 3-4 key limes or regular limes (about 1/4 cup), strained
1 1/4 cups granulated sugar
1/4 cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon key lime zest
powdered sugar and/or extra lime zest for garnish

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PREPARATION

Preheat oven to 350˚F. Mix dough ingredients until crumbly dough forms. Press this into an 8”x8” baking dish lined with parchment paper, taking it 1/2” up the sides as well. Bake for 15-20 minutes.
Beat eggs until foamy then add lime juice, granulated sugar, flour, cornstarch, vanilla, baking powder, and salt. Mix until no lumps remain, then stir in lime zest. Pour filling into crust while it’s still warm. Return to oven and bake for 25-28 minutes or until center is no longer jiggly.
Allow to set in the refrigerator for at least 1 hour before adding a dusting of powdered sugar and some extra lime zest on the top. Then cut into 16-25 squares to serve.

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KEY LIME SHORTBREAD BARS

Recipe by Alexandra

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

FOR THE SHORTBREAD:
1 1/2 1 1/2 sticks salted butter room temperature
1 1/2 cups 1 1/2 all-purpose flour
1/3 cup 1/3 powdered sugar
FOR THE TOPPING:
2 2 eggs, room temperature
juice of 3-4 key limes or regular limes (about 1/4 cup), strained
1 1/4 cups 1 1/4 granulated sugar
1/4 cup 1/4 all-purpose flour
2 teaspoons 2 cornstarch
1 teaspoon 1 vanilla extract
1/4 teaspoon 1/4 baking powder
1/8 teaspoon 1/8 salt
1 teaspoon 1 key lime zest
powdered sugar and/or extra lime zest for garnish

Directions

Preheat oven to 350˚F. Mix dough ingredients until crumbly dough forms. Press this into an 8”x8” baking dish lined with parchment paper, taking it 1/2” up the sides as well. Bake for 15-20 minutes.
Beat eggs until foamy then add lime juice, granulated sugar, flour, cornstarch, vanilla, baking powder, and salt. Mix until no lumps remain, then stir in lime zest. Pour filling into crust while it’s still warm. Return to oven and bake for 25-28 minutes or until center is no longer jiggly.
Allow to set in the refrigerator for at least 1 hour before adding a dusting of powdered sugar and some extra lime zest on the top. Then cut into 16-25 squares to serve.

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