Key Lime Bars


Shortbread Crust

  • 1 c flour
  • 1/3 cup icing sugar
  • 1/8 t salt
  • 1/2 c cold butter in small pieces


  • 2 egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup lime juice


  1. Preheat oven to 425 F.
  2. Butter 8 inch square baking dish. Line with parchment.
  3. In a food processor pulse flour, sugar, salt and butter until dough begins to form. Press into pan and 1 inch up sides. Pierce with fork. Place in freezer, covered for 15 mins. Put on large baking sheet. Bake until lightly browned, 13 to 15 mins.. Cool on wire rack.
  4. In a large bowl whisk egg yolks and condensed milk. Add lime juice and whisk until smooth. Pour into crust.
  5. Bake at 350 until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut. To store in refrigerator, cover with plastic wrap.


  • Martha Stewart and the Joy of Baking
  • Combined recipes
© Lisa Miner 2017