These key lime bars taste very similar to your average run of the mill lemon bars but they are so much better because limes give different zestier flavor. They are creamy, rich, and perfectly tart. They have a crisp, buttery, crust and are full of that zesty lime flavor that we all love.
Limes are pretty small, so if you follow me on Instagram, you probably saw my BTS of these bars. AKA, limes everywhere. While this recipe uses a lot of limes, they really bring in the flavor and make this dessert absolutely amazing.
This crust is very simple and easy. It’s only three ingredients and is perfectly buttery and crisp. One of the tricks to making the perfect lemon and lime bars (it doesn’t matter which kind.) Is to bake the crust until it is golden brown. So many recipes underbake the crust which makes it soggy and not as good.
In a dessert you want to think about the different textural elements and try to have at least two different ones. Silky, creamy, soft, crunchy, crisp, the list could go on and on. In these key lime bars you want a crisp, delicious crust, and a smooth and creamy lime filling.
The Key Lime Filling and All That Goodness
The best part of these key lime bars is the key lime filling. You want it to be smooth, creamy, and utterly perfect. The good news it is super easy and there are only a few things that go into making these bars perfectly.
One of the most important things to keep in your thoughts as you make these bars is making sure that the eggs are fully mixed together. You do not want any chunks of egg white or egg yolk in the custard. So grab your handmixer or a whisk and mix it up until it is one coherient mixture.
It is also important that you pour the custard on top of the crust while the crust is super duper hot. (Staight out of the oven if possible.) This creates a seal between the crust and the custard so that the custard mixture doesn’t soak into the crust and make it soggy.
Another important aspect is cooling the bars on the counter before placing them in the refrigerator. The bars will need to be sealed with plastic wrap or a lid once they are placed in the refrigerator and if they are warm/hot they will give off a little bit of steam. This steam will remain trapped in the bars and they will become slightly soggy. So, I reccomend that the bars are cooled to room temperature/slightly above room temperature before placing them in the frig.
If you make these bars, don’t forget to tag me on Instagram or #rosegoldandvanilla or tag my Facebook Page! Also don’t forget to pin these Key Lime Bars on Pinterest!
Key Lime Bars
- 2 cups All-Purpose Flour (260g)
- ½ cup Powdered Sugar (100g)
- 1 tsp Pure Vanilla Extract
- 1 cup Butter (melted)
Key Lime Filling
- 5 Eggs
- 2 cups Sugar (414g)
- 1 cup Lime Juice (9-10 limes)
- 2 tbsp Lime Zest (6-7 limes)
- ½ cup Flour
- 1. Line a pan with parchment paper and spray it generously.
- Preheat the oven to 350° Fahrenhiet.
- Combine the flour, powdered sugar, and pure vanilla extract in a small to medium sized bowl. Pour the melted butter on top and stir until a soft dough forms.
- Spread the dough into the prepared pan and bake for 15-20 minutes or until golden brown.
- While the crust is baking, combine the eggs, sugar, lime juice, lime zest, and flour in a large bowl. Whisk or beat with a hand mixer until it is completely combined and no lumps remain. (2-3 minutes.)
- Pour the custard filling over the hot crust. Bake for an additional 22-27 minutes or until the middle is barely set.
- Let the key lime bars cool on the counter until room temperature. Seal with plastic wrap or a lid and refrigerate until cool.
- Dust with powdered sugar and serve.