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Key Lime Bars with Macadamia Crust

Key Lime Bars with Macadamia Crust

Southern Living
The Macadamia nut crust is absolutely perfect with the tart, yet luxurious topping.
Course Dessert
Servings 24


  • 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.