Key Lime Bars

First off, I suggest a fork for these. They’re sticky as all get out and they stuck to the pan even with parchment paper. Guess that’s to be expected when a crust is made of flour, butter, and powdered sugar. Next time, I’m greasing and flouring and parchment papering. All that being said, no regrets.

Sticky enough that they tear when they get cut up.
Sticky enough that they tear when they get cut up.

My wife got me the Key Lime Desserts cookbook by Joyce LaFray when she was in Florida for a conference. Because she loves me. She got me the cookbook because she loves me, not went to Florida for a conference because she loves me. Joyce had this recipe in there and I tweaked it a touch because I can’t cook anything without messing with it.

Let’s get rollin’:

  • 2 cups all-purpose flour (I used half white flour and half whole wheat because that’s what I had)
  • 1/2 cup powdered sugar
  • 2 sticks of butter (or margarine I suppose, if you swing that way)
  • 4 large eggs
  • 2 cups white sugar
  • Pinch of salt
  • 1/3 cup Key lime juice
  • 2 tablespoons Key lime zest
  • MORE powdered sugar
Crust ingredients and tools.
Crust ingredients and tools.

Preheat your oven to 350°. While that’s going on, mix up the flour and powdered sugar in a bowl. Using a pastry cutter (the cooking equivalent to brass knuckles in the picture) or a couple knives, cut the butter into the flour and sugar mixture. The pastry cutter makes this work much quicker, as does cutting the butter into small pieces beforehand.

Son, I will CUT you.
Son, I will CUT you.

You’ll take this mixture and press it into a 9×13 pan. I lined it with parchment paper and it still stuck, so I recommend greasing it and then flouring it as well.

Puh-puh-puh-push it REAL good...! Stupid Geico commercials...
Puh-push it REAL good…! Stupid Geico commercials…

Bake it for 20-25 minutes until it’s golden brown in color.

Crust after initial bake.
Crust after initial bake.

While the crust is baking, we’ll work on the filling.

Filling business.
Filling business, sans eggs.

In the electric mixer, beat the eggs on high until they’re light yellow. Add in the sugar and salt a bit at a time while the mixer is running. Keep the mixer running at high speed and add the Key lime juice and zest.

Filling up the... Uh... Filling.
Filling up the… Uh… Filling.

Pour that filling over the hot crust and bake for 20-25 minutes more until the filling is also golden brown.

Powdered sugar storm.
Powdered sugar sifting.

Once everything is done baking, sift powdered sugar over the top while they’re still warm. Before you cut the pan of deliciousness into bars, cool everything down. Once it’s cut up into bars, start munching away. Hopefully you’ll be able to cut them up prettier than I can.

Sticky enough that they tear when they get cut up.
Sticky enough that they tear when they get cut up.

 


 

Key Lime Bar Recipe

  • 2 cups all-purpose flour (I used half white flour and half whole wheat because that’s what I had)
  • 1/2 cup powdered sugar
  • 2 sticks of butter (or margarine I suppose, if you swing that way)
  • 4 large eggs
  • 2 cups white sugar
  • Pinch of salt
  • 1/3 cup Key lime juice
  • 2 tablespoons Key lime zest
  • MORE powdered sugar

Preheat your oven to 350°. While that’s going on, mix up the flour and powdered sugar in a bowl. Using a pastry cutter (the cooking equivalent to brass knuckles in the picture) or a couple knives, cut the butter into the flour and sugar mixture. The pastry cutter makes this work much quicker, as does cutting the butter into small pieces beforehand.

You’ll take this mixture and press it into a 9×13 pan. I lined it with parchment paper and it still stuck, so I recommend greasing it and then flouring it as well.

Bake it for 20-25 minutes until it’s golden brown in color.

While the crust is baking, we’ll work on the filling. In the electric mixer, beat the eggs on high until they’re light yellow. Add in the sugar and salt a bit at a time while the mixer is running. Keep the mixer running at high speed and add the Key lime juice and zest.

Pour that filling over the hot crust and bake for 20-25 minutes more until the filling is also golden brown.

Once everything is done baking, sift powdered sugar over the top while they’re still warm. Before you cut the pan of deliciousness into bars, cool everything down. Once it’s cut up into bars, start munching away.

Published by willdrawgood

Howdy! I’m Will Young, a graphic designer and illustrator based in Garland, Texas with a demonstrated history of working in both higher education and retail material design. Skilled in integrating design and advertising from concept through production and delivery in both print and digital media. Strong arts and design professional with a Bachelor of Fine Arts (BFA) in Graphic Design with a concentration in Illustration from Oklahoma Christian University.

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