From the moment I…
Rewind. That intro has been completely over used. HmmMmmm.
These Key Lime Bars with Macadamia Crust will change your life. Much better ;)
They are so incredible that the first thing you will think of is…who can I share them with. Yes, there will be an urge to keep them all for yourself, but they are rich and luscious, and will beg you to Share the Love. For me that was with my wonderfully supportive mom & dad (in-law) and work family.
Just delivered them. Life changer, that’s me.
I began by squeezing a 1/2 cup of Key lime juice (about 2 pounds). Which now also makes these bars a Labor of Love. I choose to believe that fresh squeezed Key lime juice makes all the difference. Said she, who at the time had no idea you could buy bottled Key lime juice.
Then came the Macadamia nut crust, which is absolutely perfect with the tart, yet luxurious topping. The topping is a blend of Key lime juice and sugar, combined with unflavored gelatin, sweetened condensed milk, and lime zest, which is then folded into fresh made whipped cream.
Into the refrigerator for 8 hours or overnight before being sliced into bars. The original recipe from Southern Living says the yield is 2 dozen. I beg to differ. I cut mine into 24 diamond shaped bars (pictured above) and they were huge. I then cut them in half again (pictured below) to share. I always prefer the ‘have two they’re small’ approach.
Key Lime Bars with Macadamia Crust
- 2 cups all-purpose flour
- 1/2 cup firmly packed brown sugar
- 2/3 cup chopped macadamia nuts
- 7 Tbl. butter cubed
- 1/2 tsp. salt
- 3/4 cup granulated sugar
- 1/2 cup Key lime juice
- 1 envelope unflavored gelatin
- 2 Tbl. Key lime juice
- 1 14-ounce can sweetened condensed milk
- 1 tsp. grated lime rind
- 2 1/2 cups whipping cream whipped
- grated lemon & lime rind and fresh raspberries for garnish
- Process first 5 ingredients in a food processor until thoroughly blended and nuts are ground. Press into a greased heavy-duty aluminum foil-lined 9×13 pan, letting edges of foil extend beyond edges of pan. Bake at 350 degrees for 18 minutes or until barely golden. Cool in pan on a wire rack.
- Heat 3/4 cup sugar and 1/2 cup lime juice over low heat, stirring until sugar dissolves. Remove from heat; set aside.
- Sprinkle gelatin over 2 Tbl. lime juice in a medium bowl. Stir gelatin mixture, and let stand 3-5 minutes. Add hot mixture, stirring until gelatin dissolves. Whisk in sweetened condensed milk and 1 tsp. lime zest. Place bowl in a larger bowl filled with ice, gently whisk mixture 10 minutes or until partially set.
- Fold lime mixture into whipped cream. Pour evenly over baked crust, cover and chill 8 hours. Carefully lift foil out of pan. Cut dessert into diamond shapes or bars. Garnish.
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