Key limes are my favorite!
Key limes are my favorite citrus – they are so tiny and pack a great punch. They are tarter and have an aromatic smell. I love key limes in desserts and drinks. This is a new one that has a simple crust and based off of Amber’s https://www.dessertnowdinnerlater.com/lime-bars/. The following recipe makes approximately 12 bars
- 1 cup all-purpose flour
- 1/4 cup powdered sugar ( extra powdered sugar for later)
- 1/4 tsp salt
- 1/2 cup butter (cut into 8 pieces)
- 1 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 2 tsp lime zest
- 1/2 cup of Key Lime Juice
- 1/3 cup water
- Optional – green food coloring
- For Sea level – Preheat oven to 350 degrees F. Line a 13×9-inch pan with parchment paper that is easy for you to pull out. If it overhangs then you have something to grip and pull out of the pan. The mixture will expand. It is a light and spongy after baking. So the parchment is your tool to pull it out and it does not break.
- First zest the key limes and squeeze the juice. Set aside.
- To make the crust: Combine the flour, powdered sugar, salt and butter in a food processor. Pulse until mixture resembles fine crumbs. You can mix this with your hands if the combined flour is not fine enough. Press into prepared pan and make sure you try to spread it evenly. Then bake for 20 to 25 minutes, or until golden brown.
- Meanwhile make the filling: Whisk together the sugar and flour in a bowl. Add the eggs, one at a time, whisking well after each addition. This helps make the treat gooey. Add the zest, lime juice, and a small amount of food coloring or until desired color is attained. The food coloring is optional. Mix until everything is smooth and combined.
- Pour filling over hot crust and return to oven to bake for an additional 20 to 25 minutes. When done, the filling will no longer jiggle. This is an important step otherwise it will not solidify.
- Let cool completely in the pan, about 1 hour. Then refrigerate for 1-2 hours and serve cold. After you take out of the fridge – sprinkle powdered sugar to cover the top. Then, lift bars out of pan with parchment paper for easy cutting and serving. Cut into bars when it is cold.Store leftovers in the refrigerator.