Key Lime Shortbread Bars

Key limes are a citrus fruit that is only available in grocery shops during particular months. This is due to its thinner skin, which does not keep as long as other types. They do, however, have a more powerful flavor than Persian limes, which are available year-round in supermarkets. You can use any variety in this recipe, and both will produce the somewhat flowery, tangy flavor that limes are known for. However, if you can get key limes, use these for a more powerful flavor.

Key Lime Shortbread Bars

These tiny limes acquire their name from the Florida Keys, but they were previously known as Mexican limes. They were planted to replace the injured lemon trees during a particularly harsh winter in 1894-95. They were mostly supplanted with hardier Persian limes in the 1920s, and key limes are now fairly popular.To begin creating this recipe, you must first make a shortbread crust.

A quick pre-bake ensures that the crust is properly cooked through once the filling is added. Once the filling is ready, pour it into the warm crust and bake for another 25 minutes, or until the middle is no longer jiggly. The most difficult part is ensuring that you give these bars adequate time to set up. If you cut back on the cool time, you’ll get runny bars, which are still tasty but much stickier to consume.

Dust with powdered sugar before cutting into squares. I cut mine into 25 squares because I knew they’d be incredibly moreish and rich, but you may make your squares whichever size you choose. The shortbread melts in your lips, while the subtle flavor of the zest unveils the limes’ hidden depths. This is a must-try recipe for anyone who enjoys shortbread and everything citrus.

Leave a Reply

Your email address will not be published. Required fields are marked *