Key lime bars just scream, “Spring is here!” They’re sweet and tart and are a perfect light dessert. You can make these one of two ways: buy the box mix and whip it up real quick like that, or, follow this recipe and make your very own homemade lime curd and crust and make them from scratch!
If lime isn't your favorite flavor, you can use lemon juice instead and make lemon bars--they're just as tasty!
Making them from scratch won’t have the same green color as the store bought ones, but they will taste so much better!
1 cup lime juice, fresh squeezed
1 tbsp lime zest
1 cup white sugar
1 ¼ sticks of butter
3 tbsp cornstarch
5 large egg yolks
First, whisk your egg yolks together. Next, one the stovetop, pour the lime juice into the pot and add the lime zest. Turn on medium high heat and quickly whisk the cornstarch into the juice, sprinkling it in small batches. Bring this up to a boil and remove.
Slowly pour the juice into the eggs, whisking constantly to not curdle the eggs. The end product will be smooth, the only lumps being from the zest. Return the mixture back into the pot and place back on the stove. Whisking constantly, add the butter in little chunks until it’s all added and the curd is thick. Bring it up to a boil to thicken, but make sure you stir the entire time or it will burn.
Cool in the refrigerator!
Yield: one 9x9 glass pan
1 lime curd recipe, as written above
1 ½ cup flour
¾ cup powdered sugar
1 stick butter, cut into cubes
Zest of one lime
Glass 9x9 pan
Preheat your oven to 350F. Combine the flour, powdered sugar, lime and butter and work it like you would make a pie crust, with your hands forming little ‘beads’ of dough until everything is incorporated. If you need to, add no more than a tsp of water.
Press into the bottom of the pan. Do not grease the pan--the butter will be enough. Bake for about 8 minutes to precook the crust a little.
Next, whisk the eggs into the curd. This will help the curd set once it’s baked. Pour over the crust and bake until firm, about 25 minutes. It will appear a little dry on top. Allow to cool, cut and serve! Sprinkle with extra powdered sugar as a garnish.