Key Lime Shortbread Bars Recipe
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Key Lime Shortbread Bars. These bars are made of a sweet and tart key lime layer topping a sweet shortbread crust that you can easily cut into bars. So easy and delicious and perfect for parties!
Key lime pie has always been one of those desserts that my husband immediately picks on a dessert menu. He inherited his love for it from his father. Light and fluffy, sweet with enough tart that it makes your mouth pucker just a bit, I have to admit I love it just as much as they do.
And these key lime shortbread bars?
You better believe they are a definite favorite. That pillowy key lime layer tops a sweet shortbread crust that you can easily cut into bars for serving. I love that it makes 15 delicious bars perfect for parties and get togethers. Here’s my Key Lime Shortbread Bars recipe. I think you’ll enjoy them as much as we do!
Key Lime Shortbread Bars Recipe
Ingredients
For the shortbread crust:
For the key lime layer:
- 3 large eggs, separated
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup key lime juice
- 1 tablespoon lime zest, approximately
- 1 tablespoon lemon juice
- 2 tablespoons granulated sugar
For the Optional Garnish:
- whipped cream
- lime slices, optional
Instructions
For the shortbread crust:
- Preheat oven to 350º F.
- Mix together butter, flour, and confectioner’s sugar. Press into the bottom of a 9×13-inch baking pan. Bake for approximately 12-15 minutes, or until lightly golden brown.
- Remove from oven and allow to cool completely before filling.
For the key lime layer:
- Reduce oven to 325º F.
- Whisk egg yolk, sweetened condensed milk, lime juice, lime zest, and lemon juice in a large bowl until well-combined.
- Beat egg whites with an electric mixture until they begin to foam. Gradually add in granulated sugar and beat until light and fluffy and soft peaks have formed. Gently fold into egg yolk mixture and carefully spread onto completely cooled shortbread crust.
- Bake for 15-20 minutes, until set throughout. Remove from the oven and chill on a wire rack. Lightly cover and place in the refrigerator to chill for at least 8 hours.
- For serving, cut into squares and top with whipped cream and lime slices or lime peeling slivers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I made these scrumptious bars twice over the long weekend, once for company at our house, and the second time, to take to a barbecue at the home of friends. Everyone raved about them, especially the shortbread crust. I have only one comment to make that I learned when I made the bars the first time: if you are not using a nonstick pan, I suggest greasing the sides of the pan after the crust has cooled and before you are ready to pour the filling into the pan. I did not do that the first time, and I had a heck of a time getting the bars along the sides of the pan to come out cleanly–and they didn’t look very nice either. The second time, I ran a strip of butter around the sides of the pan, above the crust. Worked like a charm, the bars pulled away from the sides slightly and they came out more easily and looked much prettier. Maybe a glass baking dish would not have had the same problem, but I like my metal pan for baked goods. This recipe is definitely a keeper, and a nice alternative to the heavier traditional key lime pie. Five stars!
I’m so glad you love it, Lisa! Such a great tip for pan! xo
My friend went to Key West and brought me back a bottle of key lime juice. I was so excited to see this recipe pop up. Made them last week; two girls have already asked about the recipe. Very light and delicious
These bars look so delicate and perfect! Love it in lemon and lime!
Those look almost too good to eat, Robyn … of course I would demolish it without a second thought! 🙂 (ps I think there is a small typo: lime “peeling” slivers).
Thanks so much, Jason. You could do either peeling slivers or slices of lime. Whichever you prefer.
These look fantastic! The filling is so perfectly light and airy!
I am in LOVE. I love key lime. I love short bread. I had to pin this. Wonderful!!!!
These bars are so tempting in every which way!!
Girl I absolutely adore key lime pie and are the perfect way to have them with that shortbread crust. This is driving me crazy!!!
Isn’t it delicious on a shortbread crust?! We love it!
I love anything lemony/limey for dessert. Unfortunately I’m the only one so I don’t make them very often.
I’ll save this recipe for a time when they are more willing to eat it.
Thanks, Karen. I was the same way when I was younger but now can’t get enough of it. xo
Must have one of your Key Lime Shortbread Bars asap! Your presentation is so beautiful, love the whipped cream and candied lime peel.
Thank you so much, Allie. It is great for all these upcoming holidays – Easter, Mother’s Day, Father’s Day and just because! Love it.