I have been craving limes like nobody’s business. It could be because its lava hot here in Oklahoma, where the heat comes sweeping down the plains. Or because my flip flops are melting to the asphalt. Or just because it feels like its 12 million degrees. Either way, all my food has limes in it one way or another.
This gem of a recipe came about because I wanted something sweet and tart and lemons just weren’t cutting it. The trick to lime/or lemon bars is you have to let them set. You won’t want to, but you need to. Once it comes out of the oven, let it cool all the way, then put it in the fridge to cool some more. Trust me on this one.
Even though these Key Lime Bars are low sodium doesn’t mean they’re good for you. They have a ton of sugar. I’d suggest baking these for your neighborhood cook out or a family gathering. If you make them just for you, then you’re going to eat them all. ALL. OF. THEM. They’re amazing, but you’ve got to have balance. And balance doesn’t mean a dessert after every meal. Seriously guys, its okay to have a sweet tooth now and then, but don’t go crazy with it. I love eating healthy, but I sure love my desserts, so I feel your pain.
This recipe is broken up in two parts: crust and filling. Its super easy.
1 c. unsalted butter, cold
2 c. flour
1 c. powdered sugar
zest of one lime
4 eggs – I use large
2 c. granulated sugar
6 Tbsp. flour
6 Tbsp. key lime juice (I use Nellie & Joe’s, see pic below)
Preheat oven to 350 and line a 9×13 pan with foil and spray with non stick spray.
In a medium/large bowl, mix powdered sugar, zest and flour. Cut in butter until its “pea” sized.
Press into pan. Bake for 20 minutes. Let it cool for at least 15 minutes.
Nutrition Info per piece (makes 15 pieces)
Fat 14 g
Chol 82 mg
Sodium 26 mg
Potassium 22 mg
Carbs 48 g
Fiber 1 g
Sugar 33 g
Protein 4 g