Key Lime Pie Bars With Shortbread Crust
Pie Bars

Key Lime Pie Bars With Shortbread Crust

  • June 13, 2022

These Key Lime Bars with Shortbread Crust are a delicious, refreshing twist on the classic lemon version, and strike a perfect-pucker balance between sweet and sour.Plus, they have more seeds than regular limes so pour the juice through a fine strainer to make sure none sneak into the filling.2 TIPS to keep in mind though - First, line the baking pan with parchment paper with a two-inch overhang on each side.This will keep the bars from sticking to the pan and make it easy to transfer the whole thing to a cutting board.They are much easier to cut this way, and you’ll spare your pan a repeated assault with a sharp knife.Before you go, stay in touch on Instagram, Pinterest and Facebook, and subscribe above to join our email community for all the latest updates!4.93 from 13 votes Print Pin Course: Dessert Cuisine: American Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Servings: 16 2-inch bars Calories: 189 kcal Author: Kim Peterson Equipment ▢ Stand mixer Ingredients CRUST ▢ 1 ½ sticks unsalted butter , ¾ cup, room temperature.▢ ⅓ cup powdered sugar FILLING ▢ 3 large eggs , room temperature.In a stand mixer with paddle attachment, mix butter, flour, and powdered sugar together on low speed until dough starts to form clumps.Flour your hands to press dough into bottom and ½-inch up sides of parchment lined baking dish.FILLING While crust bakes, beat eggs with an electric mixer on medium speed until light and foamy.Add sugar, flour, key lime juice, zest, baking powder, and salt.Dust with powdered sugar and garnish with quartered lime wedges and additional zest, if desired. .

Key Lime Shortbread Bars Recipe

Key Lime Shortbread Bars Recipe

Key Lime Shortbread Bars Recipe

Light and fluffy, sweet with enough tart that it makes your mouth pucker just a bit, I have to admit I love it just as much as they do.That pillowy key lime layer tops a sweet shortbread crust that you can easily cut into bars for serving.I love that it makes 15 delicious bars perfect for parties and get togethers.5 from 6 votes Key Lime Shortbread Bars Recipe Prep Time 10 mins Cook Time 30 mins Servings 24 Course Dessert Cuisine American Author Robyn Stone | Add a Pinch Print the recipe Leave a Review Key Lime Shortbread Bars.Beat egg whites with an electric mixture until they begin to foam.Gradually add in granulated sugar and beat until light and fluffy and soft peaks have formed.Gently fold into egg yolk mixture and carefully spread onto completely cooled shortbread crust.Slowly add in confectioner’s sugar while beating on high speed.Add vanilla extract and continue beating until stiff peaks form. .

Key Lime Bars

Key Lime Bars

Key Lime Bars

They have a buttery, flakey crust, they’re bursting with fresh key lime flavor and they’re so easy to make!A friend was visiting that loves lemon bars, and I thought this recipe would be just as good (if not better) with key limes.The fact that I often have fresh key lime juice stashed in my refrigerator or freezer speaks volumes about how much I love it.I adore using it in my Greek yogurt dip and our favorite key lime pie.It’s worth taking 5-10 minutes to juice a bag of key limes as it’s so much more fresh tasting than bottled!The tangy, sweet key lime filling is perfectly complimented by the buttery crust and dusting of powdered sugar.Powdered sugar provides the key lime bars with their trademark powdery white topping, and it’s also used to sweeten the crust.Powdered sugar contains cornstarch, which gives the crust a soft, melt in your mouth texture.Powdered sugar provides the key lime bars with their trademark powdery white topping, and it’s also used to sweeten the crust.Powdered sugar contains cornstarch, which gives the crust a soft, melt in your mouth texture.It’s got a bright, fresh flavor that bottled key lime juice just can’t provide.It’s got a bright, fresh flavor that bottled key lime juice just can’t provide.Place the butter and eggs on the counter to come to room temperature up to 30 minutes in advance.Cutting the butter into small pieces and placing the eggs in warm water will speed up the process.Beat the softened butter and powdered sugar until fluffy, about 2 minutes.Place the dough into the prepared pan and spread evenly with an offset spatula.It’s very important to combine the ingredients in the order listed to prevent lumps of flour in the filling.In a medium bowl, whisk the granulated sugar and eggs until well incorporated.Pour the key lime filling over the crust and bake for 20-25 minutes or just until set.It’s completely normal for the top of the key lime bars to be white with air bubbles!Using a mini strainer, dust powdered sugar over the top of the bars.The most important thing is to make sure that the bars have cooled completely, and cut before dusting them with powdered sugar.Leave a comment and rating below, or snap a photo and tag me @flavorthemoments on Instagram!1/2 cup sifted powdered sugar for garnish Equipment Small Offset Spatula Instructions Preheat oven to 350 degrees.Prepare the crust: In a large bowl, beat the butter and 1/4 cup powdered sugar till light and fluffy, about 2-3 minutes.Add flour and salt, and beat on low speed until just incorporated.Scrape the dough into the prepared pan and spread evenly with an offset spatula.Bake on the middle rack of the oven 20-25 minutes, or until lightly golden.Remove from the oven and cool on a wire rack while you prepare the filling.Prepare the filling: In a medium bowl, whisk the eggs and granulated sugar until well incorporated.Course: Sweets Cuisine: American Author: Marcie Keyword: key lime bar recipe, key lime bars All recipes and images © Flavor the Moments. .

Gluten Free Key Lime Pie Bars

Gluten Free Key Lime Pie Bars

Gluten Free Key Lime Pie Bars

Make sure not to buy evaporated milk by accident (If you are located in Austria/Germany please look for “Gezuckerte Kondensmilch”).To make key lime pie bars, I recommend the following tools.a juicer and zester for the limes (the fine side of a box grater works for the zest too).a medium sized plastic or glass bowl to make the filling in.Since gluten free graham crackers can be expensive, I opted for a simple shortbread crust instead.Make sure to leave some overhang on the sides to remove the gluten free key lime bars easily from the pan.Whisk together the gluten free flour, brown sugar and salt in a medium sized bowl.Cut your butter in small pieces and add to the flour mixture.You can use your clean hands or two forks to work the butter into the flour until it is crumbly.Making the filling for key lime pie bars is no rocket science.Pour the filling on top of the parbaked shortbread crust and with a small offset knife or the back of a spoon smooth out evenly.Remove the key lime bars from the oven and allow for them to cool to room temperature before transferring them to the fridge.You can make Gluten-Free Key Lime bars up to 3 days ahead of time and can even freeze them if needed (major bonus for the holidays) Just skip the toppings until you are ready to serve.Dip your Chef’s Knife in the hot water and dry very well with the towel.The hot water will warm up the blade and will slide through the key lime bars a lot easier.I topped my gluten free key lime pie bars with sweetened whipped cream (also known as Crème Chantilly).Yes, key lime bars need to be refrigerated after baking so they can be set up fully.If you plan on serving them at a “buffet style” gathering, I only recommend having them at room temperature for up to 2hrs.Gluten Free Key Lime Pie Bars can be made up to 3 days ahead of time.You may also freeze the entire uncut pan of key lime bars.Digital Scales are very affordable and can be found on Amazon for less than a set of measuring cups.Measuring cups are very inaccurate and can cause significant errors when it comes to baking.I do provide some ingredients like spices and leavening agents in measuring spoons.Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside.Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated.Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. .

Lime Shortbread Bars

Lime Shortbread Bars

Lime Shortbread Bars

If making substitutions, avoid using pure orange juice as this won't have enough flavor or acidity to cut through the sugar.Use a 9x9 inch ( 23 x 23 cm) square baking tray or one of similar size.Alongside the limes, this recipe uses simple pantry ingredients.Granulated sugar - cuts through the lime bar tartness.Eggs - this helps the creamy lime curd filling set.In a food processor, blend together the softened butter, flour, lime zest, sugar, and salt until it creates a soft and crumbly dough.Press the mixture into a 9x9 inch (23x23cm) parchment paper-lined pan or baking tin.It doesn't make a cohesive dough but, the butter in the mixture will allow you to press it firmly down into the tin.The ingredients are simply whisked together and poured over the baked shortbread layer.Once baked, cool the lime squares to room temperature, then refrigerate for at least an hour before slicing.This is a sign that the curd layer was not set and could have done with a longer baking time. .

Key Lime Pie Bars

Key Lime Pie Bars

Key Lime Pie Bars

It’s easy to get intimidated by desserts with multiple layers or components, but I promise, these are a breeze.The Buttery Sweet Dough Emulsion is one of my secret weapons in my sugar cookie baking, I go through that stuff SO FAST.I like to leave a little parchment overhang so that the bars can be easily lifted out of the pan for slicing and serving.Use a 1/4 C measuring cup to press it down flat, then switch to an offset spatula to get the corners and edges nice and even.It’s important that you scrape the bowl to get perfectly smooth cream cheese with no clumps, so don’t skip it!Once the cream cheese is smooth, add the sweetened condensed milk, and mix to combine.*If you put the bars straight into the fridge without cooling first on the counter, you risk creating cracks in the filling!When ready to serve, make the whipped cream and toasted coconut.In a cold bowl, add the heavy cream, granulated sugar, and Lorann Coconut Emulsion.Stir the coconut around until it’s golden brown, then immediately remove from the heat.Use a thin sharp knife and run it along the edges to release any of the filling that’s touching the pan.Yield: 16 Bars 1 x Print Recipe Pin Recipe Description Buttery shortbread crust and creamy key lime pie filling topped with a dollop of coconut whipped cream and toasted coconut flakes.Ingredients Scale 1x 2x 3x For the shortbread crust 1 C (2 Sticks) Salted Butter, melted and slightly cooled.C (2 Sticks) Salted Butter, melted and slightly cooled 2 C All Purpose Flour.C Granulated Sugar 1/2 tsp Salt For the Key Lime Filling 2 14oz Cans Sweetened Condensed Milk.14oz Cans Sweetened Condensed Milk 4 oz ( 1/2 Block) Cream Cheese, at room temperature.Granulated Sugar 1/4 tsp Lorann Coconut Emulsion 1/4 C Coconut Flakes, optional Instructions For the Shortbread Crust Preheat the oven to 350 and line a 8X8 baking dish with parchment paper.To toast the coconut flakes, add them to a dry nonstick pan and heat over medium, stirring constantly until they’re golden brown. .

Key Lime Pie Bars

Key Lime Pie Bars

Key Lime Pie Bars

These perfectly tart and tangy key lime pie bars are a breeze to make and are delicious served straight from the fridge on a hot summer day!Hotter temps call for cold treats and these key lime pie bars have sum-sum-summatime written all over them.But these super simple triple layer citrus bars are everything you love about a classic key lime pie with way less fuss.It’s a rare occasion that I pass on chocolate for a dessert of any other variety but these key lime pie bars are the real deal.If you need further convincing to try these bars, let me add I’ve upgraded the traditional graham cracker crust with a sweeter version made with crushed vanilla wafers and a touch of brown sugar.It’s the perfect pairing to the extra thick layer of creamy key lime filling.These easy one pan bars are just like your favorite key lime pie but soooo much easier to make and fun to share!Here’s what you need to make a batch of sweet, tart and perfectly tangy key lime pie bars :.Or upgrade your freezer stash and store the bars in the icebox for a cold and refreshing treat on a hot summer day. .

Key Lime Bars Recipe

Key Lime Bars Recipe

Key Lime Bars Recipe

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Lime Bars Recipe

Lime Bars Recipe

Lime Bars Recipe

I didn't put the glaze on top, just a dusting of powered sugar and they were great.Third, I increased the amount of zest a little to about 1 tablespoon because that was how much I got from one lime and wanted to use it all. .

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