They were extremely good!! It feels good to know you're not alone, doesn’t it? xo. Thanks for sharing. I would try to understand, but it’s too annoying. Will make again – a new favorite! He inherited his love for it from his father. When I clicked over to the original post…which is mega cringey…I knew they needed a facelift. Your email address will not be published. The filling wasn’t firm, and the bars didn’t cut clean. This site uses Akismet to reduce spam. I’m Sally, a cookbook author, photographer, and blogger. Just moved into new home & will be taking these to our first block party Saturday evening. Bake for 12-15minutes, or until just set. 1/4 cup Key lime, juice. The lemon layer is thick and substantial, not thin or flimsy like most other lemon bar recipes. EZ and delish!! I’m so glad you enjoyed it Nancy! We haven’t personally tried using a muffin/cupcake pan but I’m sure you can! I love key lime. Unfortunately I’m the only one so I don’t make them very often. Required fields are marked *. love hearing this! Laura. Interested in a smaller batch? My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. The process is pretty simple and I’m walking you through each step in the video tutorial below. I have a friend who refuses to eat any “citrus desserts” as well. We tried it with Truvia and it came out absolutely PERFECT it is so delicious. Very light and delicious. To make icing, beat softened butter, powdered sugar, lime juice, and lemon extract until smooth. These bars are made of a sweet and tart key lime layer topping a sweet shortbread crust that you can easily cut into bars. Was very nice; no whip cream required. Add heavy cream into a large bowl. Gently fold into egg yolk mixture and carefully spread onto completely cooled shortbread crust. Your email address will not be published. Any idea if these freeze well? Hi there, could you bake a meringue on top of these? Instructions please to make the decorative sugared lime peel slivers. Remove from oven and allow to cool completely before filling. (ps I think there is a small typo: lime “peeling” slivers). In fact, I made them for my friend’s baby shower last weekend and they were the first dessert to disappear. Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction, What if I use a 8×8 pan? A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! Keywords:: key lime bars recipe, key lime dessert recipe, Tag @cookiesandcups on Instagram and hashtag it #cookiesandcups. All Rights Reserved. So bbake the bars plain for at least 15-18 minutes first– when the meringue covers it, it will slow the filling from cooking through. Not what I thought it would be. Thanks, Sarah. That was the case when they cooled, but weren’t yet refrigerated. Let the crust cool while you prepare the filling. Lightly cover and place in the refrigerator to chill for at least 8 hours. I love that it makes 15 delicious bars perfect for parties and get togethers. 1 tsp Key lime, zest. Your presentation is so beautiful, love the whipped cream and candied lime peel. I would wait until after thawed and before ready to serve before adding the whipped cream topping with the lime zest though for best results. Thank you. 1. Follow the same bake time as the 9×9 pan. I would guess yes but thought it worth asking in case anyone has tried it. Pretzel Crusted Key Lime Bars are the perfect balance of salty and sweet. In a large bowl stir together your pretzel crumbs, butter, salt, and sugar. Bake for 15-20 minutes, until set throughout. I’ll save this recipe for a time when they are more willing to eat it. Both the pictures and the written recipe. In a food processor or blender pulverize the pretzels until they are a fine crumb. They’re a cinch to make, … Wrap tightly with freezer wrap. Grab a cookie, take a seat, and have fun exploring! See my recipe note. Throw a little lime zest in the batter for some extra zing! Mix together butter, flour, and confectioner’s sugar. Thanks! Whisk egg yolk, sweetened condensed milk, lime juice, lime zest, and lemon juice in a large bowl until well-combined. Set aside. Maybe a non-stick or metal pan would help. Advertisements fund this website. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles. Isn’t it delicious on a shortbread crust?! Aug 13, 2019 - These Key Lime Bars with Shortbread Crust are a delicious, refreshing twist on the classic lemon version, striking the perfect-pucker balance. Hi Diana, we haven’t tested these lemon bars with Truvia, but if you try anything let us know how it goes! They are always a hit with my family, too. My trick with key lime pie has always been a mix of pretzels and graham crackers, ground up, for the crust. Dust with confectioners’ sugar and cut into squares before serving. I don’t get hating all citrus if it’s in dessert form. Must have one of your Key Lime Shortbread Bars asap! LOVE citrus! You can definitely leave off the whipped cream if you wish.
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