Shortbread crust only leads to one thing: something delicious. You’ll love this recipe for the buttery shortbread crust and the tart, tangy lime filling that will cool your mouth and pucker it up all at the same time! I made these for a Valentine’s Day dinner w/ some of my yoga friends. We ate pizza, drank wine, and ate dessert. See? The perfect night! Who needs a man when you’ve got pizza, wine, and dessert???
These come together in a snap, but as a note of caution, cool these overnight or for a good 6-8 hours. They’ll be to wiggly and jiggly if you don’t. The texture and combination of the cool and tart is broken by the buttery shortbread crust and if you’re anything like me, you’ll cut them into small squares to merely trick yourself into thinking you can eat “just one more.” I had been in a bit of a bloggy funk but I think these jolted me out of it.
an hour + cooling time
- 1 1/2 cups all purpose flour
- 1/3 cup sugar
- 1/4 tsp salt
- 1 tbsp lime zest
- 1/2 cup butter, room temperature
- 4 large eggs
- 1 1/3 cups sugar
- 1 cup lime juice, freshly squeezed and strained
- Preheat oven to 350F. Line 9×9-inch baking pan with aluminum foil.
- Make the crust.
- In a large bowl, whisk together flour, sugar, salt and lime zest.
- Cut butter into chunks and add to flour mixture.
- Blend in with an electric mixer at low speed until mixture forms coarse, sandy crumbs.
- Pour into pan and press mixture down (with your fingers or the back of a spoon) into an even layer.
- Bake for 16-19 minutes, until just lightly browned around the edges.
To make filling:
- While crust is baking, make filling.
- Whisk together all filling ingredients in a large bowl.
- When the crust comes out of the oven and is still hot, pour in filling mixture.
- Bake for about 20 minutes, or until filling is set and does not jiggle when the pan is gently shaken.
- Cool completely before slicing.
- Top slices with confectioners’ sugar to serve.
Makes about 16 bars.