Key Lime Bars with Macadamia Crust
The Macadamia nut crust is absolutely perfect with the tart, yet luxurious topping.
- 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 9x13 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.