When it comes to desserts that bring a ray of sunshine to your day, Key Lime Shortbread Bars take the cake. These delightful treats are packed with tangy flavors and a melt-in-your-mouth texture that will leave you craving for more. Plus, every share of this recipe means making mealtime meaningful, as 100% of the Share to Care sponsor fees go towards providing meals for families in need. So, let’s dig in and make some Key Lime Shortbread Bars!
The Tale of the Key Lime
Key limes are a citrus fruit known for their thin skin and intense flavor. While they are only available in grocery stores during certain months, Persian limes can be used as a substitute. However, if you happen to find key limes, go for them to experience that extra kick of flavor. These little limes were originally known as Mexican limes and get their name from the Florida keys. They were planted in the late 19th century to replace damaged lemon trees, but were later replaced by the hardier Persian limes. Today, key limes are a real treasure!
A Shortbread Crust to Crave
To make these Key Lime Shortbread Bars, we start with a buttery shortbread crust. Preparing the crust involves a short pre-bake to ensure it’s completely cooked through once the filling is added. This creates a solid foundation for the deliciousness to come!
The Perfectly Tangy Filling
Once you have your crust ready, it’s time to whip up the tangy filling. In a mixing bowl, beat eggs until foamy and then add lime juice, granulated sugar, flour, cornstarch, vanilla extract, baking powder, and salt. Stir until smooth, then mix in the key lime zest. Pour this luscious filling into the warm crust and bake for another 25 minutes, or until the center is no longer jiggly.
Patience is Key
Now, here comes the hardest part—waiting for the bars to set. Patience is key to allow the bars enough time to firm up. If you rush the chilling process, you might end up with runny bars, which are still delicious but stickier to eat. So, resist the temptation and let them chill for at least an hour.
Cutting and Serving
Once the Key Lime Shortbread Bars have set, it’s time to dust them with powdered sugar for a touch of sweetness. You can even add some extra lime zest for a burst of citrus flavor. When it comes to size, feel free to cut your bars into squares of any size you prefer. I like mine smaller, around 25 squares, as they are incredibly more-ish and rich. The shortbread melts in your mouth, while the delicate flavor of the zest reveals hidden depths of these incredible limes. Trust me, these bars are an absolute must-try for shortbread fans and citrus lovers alike.
Key Lime Shortbread Bars
- Makes 16-25 squares
- Prep time: 20 minutes
- Cook time: 45 minutes
- 119 calories
- Diet: Vegetarian
Remember, sharing this recipe means making mealtime meaningful. Every share contributes to funding meals for families in need through the Share to Care program. So, why not brighten up someone’s day with a taste of sunshine? Share the Key Lime Shortbread Bars recipe now and let’s make a difference!
Ingredients:
- 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
Preparation:
- Preheat the oven to 350˚F.
- Mix the shortbread dough ingredients until a crumbly dough forms.
- Press the dough into an 8″x8″ baking dish lined with parchment paper, taking it 1/2″ up the sides as well.
- Bake the crust for 15-20 minutes.
- Beat the eggs until foamy, then add the lime juice, granulated sugar, flour, cornstarch, vanilla extract, baking powder, and salt.
- Mix until no lumps remain, then stir in the lime zest.
- Pour the filling into the warm crust.
- Return the dish to the oven and bake for 25-28 minutes, or until the center is no longer jiggly.
- Allow the bars to set in the refrigerator for at least 1 hour.
- Dust with powdered sugar and garnish with extra lime zest, if desired.
- Cut into 16-25 squares and serve.
