FOR THE SHORTBREAD:
1 1/2 sticks salted butter room temperature
1 1/2 cups all-purpose flour
1/3 cup powdered sugar
FOR THE TOPPING:
2 eggs, room temperature
1 1/4 cups granulated sugar
1/4 cup all-purpose flour
juice of 3-4 key limes or regular limes (about 1/4 cup), strained
2 teaspoons cornstarch
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon key lime zest
powdered sugar and/or extra lime zest for garnish
Preheat oven to 350˚F. Mix dough ingredients until crumbly dough forms. Press this into an 8”x8” baking dish lined with parchment paper, taking it 1/2” up the sides as well. Bake for 15-20 minutes.
Beat eggs until foamy then add lime juice, cornstarch, vanilla, baking powder, and salt. Mix until no lumps remain, then stir in lime zest. Pour filling into crust while its still warm. Return to oven and bake for 25-28 minutes or until center is no longer jiggly.
Allow to set in the refrigerator for at least 1 hour before adding a dusting of powdered sugar and some extra lime zest on the top. Then cut into 16-25 squares to serve.
