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Homemade Key Lime Shortbread Bars Recipe photo

Key Lime Shortbread Bars Recipe

These Key Lime Shortbread Bars are a perfect blend of sweet and tart, featuring a buttery crust and creamy key lime filling!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Shortbread Crust:
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter softened
  • 1/4 cup powdered sugar
For the Key Lime Filling:
  • 3 large eggs separated
  • 1 can sweetened condensed milk 14-ounce
  • 1/2 cup key lime juice freshly squeezed
  • 1 tablespoon lime zest
  • 1 tablespoon lemon juice
  • 2 tablespoons granulated sugar
  • 1 cup whipped cream for topping
  • as needed lime slices for garnish

Equipment

  • 9x9 inch Baking Pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula

Method
 

Instructions:
  1. 1. Preheat your oven to 350°F (175°C). Grease your 9x9-inch baking pan lightly or line it with parchment paper.
  2. 2. In a medium bowl, combine 1 cup of all-purpose flour, 1/2 cup of unsalted butter (softened), and 1/4 cup of powdered sugar. Mix until the dough is crumbly but holds together when pressed. Press the mixture evenly into the bottom of the prepared baking pan to form the crust.
  3. 3. Bake the crust for 15-20 minutes, until it’s lightly golden. Remove from the oven and let it cool slightly.
  4. 4. In a separate bowl, whisk together the separated 3 egg yolks, 1 can of sweetened condensed milk, 1/2 cup of key lime juice, 1 tablespoon of lime zest, 1 tablespoon of lemon juice, and 2 tablespoons of granulated sugar until smooth and well combined.
  5. 5. In another bowl, beat the 3 egg whites until soft peaks form. Gently fold the beaten egg whites into the key lime filling until just combined.
  6. 6. Pour the key lime filling over the cooled shortbread crust, spreading it evenly. Return the pan to the oven and bake for an additional 15-20 minutes, or until the filling is set but still slightly jiggly in the center.
  7. 7. Remove the bars from the oven and let them cool at room temperature for about 30 minutes. Then, transfer them to the refrigerator to chill for at least 2 hours before slicing into bars.
  8. 8. Once chilled, cut your Key Lime Shortbread Bars into squares. Top each bar with a dollop of whipped cream and a slice of lime for an extra touch of elegance.

Notes

  • These bars can be stored in an airtight container in the refrigerator for up to 5 days.
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
  • Chilling the bars really enhances the flavor, allowing the filling to set properly.