For the Shortbread Base:
- 1 cup (2 sticks) softened unsalted butter
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- lime zest
For the Key Lime Filling:
- 1 cup powdered sugar
- 4 large eggs
- 2/3 cup fresh lime juice (you can also use regular lime juice )
- 2 tablespoons 00 flour
- 1/2 teaspoon baking powder
- powdered sugar for dusting (optional)
- lime slices for decoration (optional) )
1. Preheat the Oven:
Preheat the oven to 175°C (350°F). Grease a square tin (23 x 23 cm) with butter and line with baking paper, leaving an overhang on both sides to make it easier to unmold.
2. Make the Shortbread Base:
In a bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy.
Add flour, salt and lime zest. Mix until a homogeneous mixture is obtained.
Press the shortcrust pastry mixture evenly onto the bottom of the prepared tin.
Bake the shortcrust pastry in the preheated oven for about 15-20 minutes or until the edges are lightly golden brown. Remove from the oven and let cool slightly.
3. Prepare the Key Lime Filling:
In another bowl, mix together granulated sugar, eggs, lime juice, all-purpose flour and baking powder until well combined.
Pour the lime filling onto the finished shortcrust pastry base.
4. Bake the Bars:
Return the pan to the oven and bake for another 20 to 25 minutes, or until the edges are firm and the center jiggles slightly.
5. Cool and Serve:
Let the Key Lime Shortbread Bars cool in the pan on a wire rack.
Once cooled, refrigerate bars for at least 2 hours or until completely cold. This makes them easier to cut.
6. Slice and Garnish:
Use the excess piece of baking paper to remove the bars from the mold. Arrange them on a cutting board.
Cut the bars into squares or rectangles. Sprinkle with powdered sugar if desired.
For an extra hint of citrus flavor, garnish with thin lime slices (optional).
Serve fresh Key Lime Shortbread Bars and enjoy the delicious combination of sweet shortbread cookies and tangy Key Lime sauce.
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