Key Lime Bars with Macadamia Crust

2 Reviews
ADD YOUR REVIEW
Yield
Makes 24 bars
November 1999
RECIPE BY Southern Living

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup firmly packed light brown sugar
  • 2/3 cup chopped macadamias
  • 6 tablespoons butter, cubed
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup Key lime juice
  • 1 envelope unflavored gelatin
  • 2 tablespoons Key lime juice
  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon grated lime rind
  • 2 1/2 cups whipping cream,whipped
  • Garnish: grated lime rind

How to Make It

Step 1

Process flour and next 4 ingredients in a food processor until finely ground. Press mixture into a greased aluminum foil-lined 13- x 9-inch pan.

Step 2

Bake at 350° for 20 minutes or until golden. Cool on a wire rack.

Step 3

Heat 3/4 cup sugar and 1/2 cup lime juice over low heat, stirring until sugar dissolves. Remove from heat, and set aside.

Step 4

Sprinkle gelatin over 2 tablespoons lime juice in a medium bowl; stir gelatin mixture, and let stand 3 to 5 minutes.

Step 5

Add hot mixture, stirring until gelatin dissolves. Whisk in sweetened condensed milk and grated lime rind.

Step 6

Place bowl in a larger bowl filled with ice; whisk mixture 10 minutes or until partially set.

Step 7

Fold in whipped cream. Pour evenly over prepared crust; cover and chill 8 hours. Cut into diamond shapes. Garnish, if desired.

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Ratings & Reviews

charoulli's Review

seminole
July 07, 2013
These were great tasting and refreshing. I am making them again, even though they were a bit of a fuss. Worth it though :)

seminole's Review

charoulli
May 15, 2009
This dessert was light and tasty. The key lime and the macademia complement each other well. Perfect to cap off a Florida or Carribean style dinner - we had grilled shrimp with mango salsa and rice. They're easy to make but do dirty a lot of dishes. If you're in a hurry - rather than chilling for 8 hours - I froze for 2 and then moved to the refrigerator with no negative impact on the consistency of the bars.