Key Lime Shortbread Bars 🍋
Buttery shortbread crust + tangy key lime filling = a perfect balance of sweet and citrusy! These bars are easy to make and taste like sunshine.
Ingredients
For the Shortbread Crust:
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1 cup (2 sticks) unsalted butter, softened
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½ cup granulated sugar
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2 cups all-purpose flour
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¼ tsp salt
For the Key Lime Filling:
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4 large egg yolks
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1 (14 oz) can sweetened condensed milk
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½ cup key lime juice (fresh or bottled)
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1 tbsp key lime zest (optional, for extra flavor)
For the Topping (Optional):
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Powdered sugar for dusting
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Whipped cream for serving
Instructions
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Preheat & Prep:
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Preheat oven to 350°F (175°C).
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Line an 8×8-inch baking pan with parchment paper (for easy removal).
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Make the Shortbread Crust:
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In a bowl, cream butter and sugar until fluffy (~2 mins).
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Mix in flour and salt until crumbly (dough will be sandy).
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Press firmly into the pan in an even layer.
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Bake for 18-20 mins until lightly golden.
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Prepare the Key Lime Filling:
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Whisk egg yolks until smooth.
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Add sweetened condensed milk, lime juice, and zest, mixing until fully combined.
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Pour over the warm crust and spread evenly.
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Bake Again:
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Return to oven for 15-18 mins until the filling is set (should jiggle slightly).
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Let cool completely, then refrigerate at least 2 hours (or overnight).
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Serve:
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Dust with powdered sugar, cut into squares, and top with whipped cream if desired.
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Tips for Success
🔹 Use real key limes if possible—they’re more floral and tart than regular limes.
🔹 Don’t overbake the filling—it firms up as it chills.
🔹 For a twist, add 1/2 cup shredded coconut to the crust.
Storage
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Keep refrigerated for up to 5 days.
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Freeze (unfrosted) for up to 1 month.
These bars are cool, creamy, and irresistibly zesty—perfect for summer parties or anytime you crave citrusy goodness! 🌞
Would you like a vegan or gluten-free version? Let me know! 😊
