These bars’ lime filling is so rich and thick that they almost resemble a tart or pie. Save yourself some time and use a juicer, or 15 minutes will slip by, and you’ll still be trying to squeeze the last bits from each lime.
Yield: 25 pieces
Ingredients
1/2 lb. unsalted butter at room temperature
2 cups all-purpose flour
1/2 cup sugar
Pinch of salt
5 extra-large eggs at room temperature
2 3/4 cups sugar
1 cup key lime juice
3 tablespoons key lime zest
1 cup all-purpose flour
confectioners’ sugar for dusting
Directions
Using a stand mixer with a paddle attachment, blend butter and sugar until they become light and fluffy, which should take around 5 minutes. Add flour and salt, and mix them until they are just combined. Afterward, form the dough into a disk and place it on a cutting board with a light dusting of flour. Press the dough into a baking sheet measuring 9x13x2 inches, then let it chill for half an hour.
Preheat oven to 350˚F. Bake crust until light golden brown, about 13–15 minutes. Remove from oven and allow to cool.
In a large bowl, add eggs, sugar, zest, juice, and flour and mix well. Pour on top of shortbread crust and bake for 25-30 minutes, until filling is set. Remove from oven and allow to cool. Cut into pieces and dust with powdered sugar.
