Citrus lovers will be wild about these luscious Key Lime Bars! They have a buttery, flakey crust, they’re bursting with fresh key lime flavor and they’re so easy to make!

Sometimes the best recipes come to be by accident. These Key Lime Bars were supposed to be lemon bars, but I realized last minute that I didn’t have enough lemons.

A friend was visiting that loves lemon bars, and I thought this recipe would be just as good (if not better) with key limes. I went ahead and baked this key lime version, and they were a huge success.

The fact that I often have fresh key lime juice stashed in my refrigerator or freezer speaks volumes about how much I love it. I adore using it in my Greek yogurt dip and our favorite key lime pie.

It’s worth taking 5-10 minutes to juice a bag of key limes as it’s so much more fresh tasting than bottled!

Why you’ll love this recipe:

These key lime bars have a tangy, sweet key lime filling, buttery shortbread crust and they’re topped with a dusting of powdered sugar.
This recipe takes minimal ingredients and it comes together in 15 minutes.
It makes an impressive dessert that everyone will love.
Key lime juice may be substituted with any citrus that you have on hand.
Recipe Ingredients
This recipe only requires 6 simple ingredients as outlined below.

Unsalted Butter. Using unsalted butter allows you to control the sodium. Allow the butter to soften at room temperature before preparing the crust.
All purpose flour. The flour is used in the crust, and a small amount is used to thicken the filling as well.
Powdered sugar. Powdered sugar provides the key lime bars with their trademark powdery white topping, and it’s also used to sweeten the crust. Powdered sugar contains cornstarch, which gives the crust a soft, melt in your mouth texture.
Granulated sugar. This is used to sweeten the key lime filling.
Fresh key limes. You’ll need both zest and the juice for these key lime bars. The key lime juice is the star of these bars, and fresh juice makes all the difference. It’s got a bright, fresh flavor that bottled key lime juice just can’t provide. If you can’t find fresh key limes, consider using lemons, regular limes or oranges.
Eggs. The eggs give the filling structure and a custard-like richness.

ZEST AND JUICE THE KEY LIMES
Zest a few key limes for about a tablespoon of key lime zest, then juice the limes. One bag of key limes will yield a minimum of 1/2 cup of juice. Strain the juice, then stir the zest into the juice. This may be done up to a few days in advance and it may also be frozen.

Save one key lime for garnish if desired.

PREPARE THE CRUST

Beat the softened butter and powdered sugar until fluffy, about 2 minutes. Beat in the flour and salt and mix just until combined.
Place the dough into the prepared pan and spread evenly with an offset spatula.
Bake the crust for 20-25 minutes or until lightly golden. The crust will smell like shortbread!
Allow the crust to cool while you prepare the filling.
PREPARE THE KEY LIME FILLING
It’s very important to combine the ingredients in the order listed to prevent lumps of flour in the filling.

In a medium bowl, whisk the granulated sugar and eggs until well incorporated.
Next, add the flour and whisk until smooth.
Add the lime juice and zest, and whisk until combined.
BAKE THE BARS

Pour the key lime filling over the crust and bake for 20-25 minutes or just until set.
It’s completely normal for the top of the key lime bars to be white with air bubbles! Don’t worry, the powdered sugar will hide that.
CUT AND GARNISH THE BARS WITH POWDERED SUGAR

Place the cooled bars on a cutting board and cut with a very sharp knife. Wipe the knife clean in between slices.
Using a mini strainer, dust powdered sugar over the top of the bars.
FAQs

What’s the difference between key limes and regular limes?
Key limes are smaller and contain more seeds than regular limes. It takes about 20 key limes to produce 1/2 cup or more of juice.
The main difference is the flavor. Key limes are aromatic with a special flavor that’s tart and floral.

How do I know when my key lime bars are done?
The bars are done when the filling is completely set. Move the pan gently back and forth — the filling should not “wiggle”.
Do not over bake as this will result in the filling cracking.

Why did the top of my bars turn white?
This is a result of the eggs rising to the surface. This is normal, and the powdered sugar will hide it!

How do you cut key lime bars cleanly?
The most important thing is to make sure that the bars have cooled completely, and cut before dusting them with powdered sugar.
Use a very sharp knife, wiping the knife clean in between slices.

Recipe notes
Pro tip: Place the butter and eggs on the counter to come to room temperature up to 30 minutes in advance. Cutting the butter into small pieces and placing the eggs in warm water will speed up the process.
Bars should be cooled completely at room temperature. Dust with powdered sugar just before serving.
Refrigerate leftover key lime bars in an air tight container in the refrigerator for up to 5 days.
One bag of key limes contains about 20 limes, which yields a minimum of 1/2 cup key lime juice. Juice the key limes up to 2 days in advance and or freeze it until you’re ready to make the bars.
You can easily substitute the key lime juice with any type of citrus juice. Lemon, orange, blood orange or grapefruit are all great options.

Key Lime Bars
SERVINGS: 9 BARS PREP TIME: 15MINUTES MINSCOOK TIME: 50MINUTES MINSTOTAL TIME: 1HOUR HR 5MINUTES MINS
Key Lime Bars are an easy key lime bar recipe with a buttery, flakey crust topped with a sweet, tangy key lime filling and powdered sugar!

Ingredients

FOR THE CRUST:
1/2 cup unsalted butter softened
1/4 cup powdered sugar
1 cup all purpose flour
1/4 teaspoon salt
FOR THE FILLING:
3 large eggs
1 cup granulated sugar
3 tablespoons all purpose flour
1 tablespoon lime zest
1/2 cup key lime juice
1/2 cup sifted powdered sugar for garnish

Equipment
Small Offset Spatula

Instructions
Preheat oven to 350 degrees. Line an 8×8″ baking dish with parchment paper or foil.
PREPARE THE CRUST:
In a large bowl, beat the butter and 1/4 cup powdered sugar till light and fluffy, about 2-3 minutes. Add flour and salt, and beat on low speed until just incorporated.
Scrape the dough into the prepared pan and spread evenly with an offset spatula. Bake on the middle rack of the oven 20-25 minutes, or until lightly golden. Remove from the oven and cool on a wire rack while you prepare the filling.
PREPARE THE FILLING:
In a medium bowl, whisk the eggs and granulated sugar until well incorporated. Add the 3 tablespoons of flour and whisk until combined, then whisk in the lime juice and zest.
Pour the filling over the cooled crust, and bake 20-25 minutes longer, or until the filling has set. The filling will not “wiggle” when the pan is moved gently back and forth. Remove from heat and cool completely on a wire rack.
Once the key lime bars have cooled, cut into squares with a sharp knife, wiping the knife clean in between slices. Dust with powdered sugar, serve and enjoy!
Notes
Pro tip: Place the butter and eggs on the counter to come to room temperature up to 30 minutes in advance. Cutting the butter into small pieces and placing the eggs in warm water will speed up the process.
Bars should be cooled completely at room temperature. Dust with powdered sugar just before serving.
Refrigerate leftover key lime bars in an air tight container in the refrigerator for up to 5 days.
One bag of key limes contains about 20 limes, which yields a minimum of 1/2 cup key lime juice. Juice the key limes up to 2 days in advance and or freeze it until you’re ready to make the bars.
You can easily substitute the key lime juice with any type of citrus juice. Lemon, orange, blood orange or grapefruit are all great options.

Nutrition
serving: 1g, calories: 312kcal, carbohydrates: 48g, protein: 4g, fat: 12g, saturated fat: 7g, polyunsaturated fat: 4g, cholesterol: 89mg, sodium: 85mg, fiber: 1g, sugar: 35g

By ROOTPHP

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