Key Lime Shortbread Bars Recipe
User Reviews
5
Key Lime Shortbread Bars Recipe
Description
This Key Lime Shortbread Bars recipe begins with a classic shortbread crust made from butter, flour, and confectioner’s sugar pressed into a pan and baked until lightly golden. After cooling, a filling is prepared by whisking egg yolks with sweetened condensed milk, key lime juice, lime zest, lemon juice, and granulated sugar.
The egg whites are beaten separately with sugar until soft peaks form, then folded gently into the filling to add lightness. This mixture is spread over the cooled crust and baked at a lower temperature until set but still tender. The bars are then chilled thoroughly, which firms the citrus layer for clean slicing.
These bars offer a balance of rich, buttery shortbread and bright, tart key lime filling, making them a refreshing dessert option. They are typically served cold and garnished with whipped cream and lime slices or zest for visual appeal and enhanced flavor.
Ingredients
For the shortbread crust:
- 1 shortbread crust recipe
For the key lime layer:
- 3 large egg separated
- 1 (14-ounce) can sweetened condensed milk
- 1/2 /2 cup key lime juice
- 1 tablespoon lime zest approximately
- 1 tablespoon lemon juice
- 2 tablespoons granulated sugar
For the Optional Garnish:
- Whipped Cream
- lime optional, slices
Instructions
For the shortbread crust:
- Preheat oven to 350º F.
- Mix together butter, flour, and confectioner’s sugar. Press into the bottom of a 9×13-inch baking pan. Bake for approximately 12-15 minutes, or until lightly golden brown.
- Remove from oven and allow to cool completely before filling.
For the key lime layer:
- Reduce oven to 325º F.
- Whisk egg yolk, sweetened condensed milk, lime juice, lime zest, and lemon juice in a large bowl until well-combined.
- 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.
- Bake for 15-20 minutes, until set throughout. Remove from the oven and chill on a wire rack. Lightly cover and place in the refrigerator to chill for at least 8 hours.
- For serving, cut into squares and top with whipped cream and lime slices or lime peeling slivers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 85mg | 4% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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