Lime Bars

Once I made these Lemon Bars and they turned out so delicious, I knew I had to make a lime version. And up next is a key lime version.

I loved the lime flavor these bars had paired with the shortbread crust. Tartiness and sweetness all rolled into one delicious dessert.

Lime Bars

Ingredients:

Shortbread Crust

• 1 3/4 cups all purpose flour
• 2/3 cups powdered sugar
• 1/4 cup cornstarch
• 3/4 cup unsalted butter, room temperature, cut into 1-inch pieces

Lemon Filling

• 4 eggs, lightly beaten
• 1 1/3 cups granulated sugar
• 3 tablespoons all purpose flour
• 2 teaspoons grated lime zest, about 2 large limes
• 2/3 cup lime juice
• 1/3 cup whole milk

Topping

• powdered sugar

Directions:

1. Lightly butter a 9x13 inch baking pan and line with parchment paper allowing paper to overhang the dish.
2. In a food processor, add in the flour powdered sugar and cornstarch, pulse to mix. 
3. Add in the butter and process for 8-10 seconds and then pulse the mixture until it is pale yellow and resembles coarse sand, about three 1 second pulses. 
4. Sprinkle the mixture into the prepared pan and firmly press into an even layer on the bottom of the pan and about 1/2 inch up the sides. Refrigerate for 30 minutes.
5. Preheat the oven to 350º F.
6. Bake the shortbread crust for 20 minutes or until golden brown.
7. While the crust bakes, in a medium bowl, whisk together the eggs, sugar and flour. Stir in the lime zest, lime juice and milk, stir until well mixed.
8. When the crust is done baking, remove the pan from the oven and reduce the oven temperature to 325º F. Stir the filling mixture to reincorporate the ingredients and then pour over the warm crust. Bake for 20 minutes or until the filling is firm when lightly touched.
9. Place the pan on a cooling rack and allow to cool until just about room temperature, at least 30 minutes. 
10. Using the parchment paper as handles, lift the bars from the pan and place onto a cutting board. Cut into squares. Just before serving sift powdered sugar over top.

Enjoy!!!

*Adapted from Brown Eyed Baker.