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Key Lime Bars

Category: Desserts Yield: 4 servings (scale 2/4/6/8 in the app) Prep 20 min Cook 160 min Total 180 min Method: OVEN Main: Key lime Vegetarian

A buttery shortbread crust holds a tangy Key lime filling, finished with a dusting of powdered sugar. One 8-inch square pan cuts into 8 bars, about 2 per person. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

Open interactive cooker (change people count)

Food safety

Bake the egg filling until it reaches 160°F and is fully set. Scrub limes under running water before zesting or juicing. Keep the bars refrigerated and chill leftovers within 2 hours (1 hour if above 90°F).

Allergens: wheat, milk, egg

Equipment

  • 8-inch square baking pan
  • parchment paper
  • mixing bowls
  • whisk
  • citrus juicer
  • instant-read thermometer

Ingredients (for 4 servings)

  • 1 cup all-purpose flour (for crust)
  • 1/4 cup powdered sugar (for crust)
  • 1/8 teaspoon salt
  • 1/2 cup butter, melted
  • 2 eggs
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour (for filling)
  • 1/3 cup fresh Key lime juice
  • 1 teaspoon Key lime zest
  • 1 tablespoon powdered sugar (for dusting)

Directions

  1. 1. Heat the oven to 350°F. Line an 8-inch square pan with parchment, leaving an overhang. Scrub the limes under running water, then zest and juice them.

  2. 2. Stir 1 cup flour, 1/4 cup powdered sugar, salt, and melted butter into a soft dough. Press evenly into the pan.

  3. 3. Bake the crust 18 to 20 minutes until the edges are light golden.

  4. 4. While the crust bakes, whisk the eggs, sugar, 2 tablespoons flour, lime juice, and zest until smooth.

  5. 5. Pour the filling over the hot crust. Bake 18 to 20 minutes until the filling no longer jiggles in the center. It must reach 160°F on an instant-read thermometer.

  6. 6. Cool on a rack 30 minutes, then refrigerate at least 1 1/2 hours until firm (cooling and chill time are included in the cook time).

  7. 7. Lift out by the parchment, dust with powdered sugar, and cut into 8 bars.

  8. 8. Refrigerate leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Pre-baking a shortbread crust and baking a citrus egg filling until set.

Affordable substitution

Use bottled Key lime juice or regular Persian limes.

Optional variation

Use half lime and half orange juice for a milder, sweeter bar.

Leftovers & storage

Cover and refrigerate within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat within 4 days. Serve cold.

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