A Florida Keys Classic

These tangy tropical bars will transport you to a beachside café in Key West. Bliss!

Key Lime Bar

Just the thing for girls’ night, a summer pool party, or a Friday afternoon treat at the office. Sweet-tart filling and a tender shortbread crust make these bars a home run anytime, anywhere.

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Primary Prep, Ingredients & Nutritional Info

Start with: 1/3 cup water, 3 eggs

Just four easy steps

  1. // Heat oven to 350°F. Generously grease bottom and sides of 8x8x2-inch baking pan.
  2. // Stir together water and eggs until well blended. Add key lime filling mix and stir with a whisk until smooth. Allow to sit while crust is baking.
  3. // Press crust mix firmly into bottom of pan. Bake 8-10 minutes; crust will be pale.
  4. // Stir filling mixture again and pour over hot crust. Bake 26-28 minutes or until edges begin to brown. For ease of cutting, chill 1-2 hours. Store in the refrigerator.

High Altitude (over 5,000 feet): Prepare as directed, adding 1 tablespoon water to filling.

Nutrition

Nutrition Facts 19.35

Serving Size: 1 1/2 tbsp filling, 1 2/3 tbsp crust mix (19, 12g) (amount for )

Servings Per Container: about 18

Amount Per ServingMixAs Prepared*
Calories130140
Calories from Fat2535
% Daily Value***
Total Fat3g**5%6%
Saturated Fat1g5%8%
Trans Fat0g
Cholesterol0mg0%10%
Sodium75mg3%4%
Total Carbohydrate26g9%9%
Sugars21g
Protein<1g
Iron0%2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs:

Calories20002500
Total Fatless than65g80g
Saturated Fatless than20g25g
Cholesterolless than300mg300mg
Sodiumless than2400mg2400mg
Total Carbohydrate300g375g
Dietary Fiber25g30g
Calories per gram: Fat: 9 Carbohydrate: 4 Protein: 4

INGREDIENTS:

Sugar, enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, malted barley flour), palm and soybean oil, dextrose, food starch-modified, whey (milk protein), salt, citric acid, natural flavors (contains milk), lime juice powder, malic acid, baking soda, yellow 5, yellow 5 lake, yellow 6, yellow 6 lake, blue 1.

CONTAINS: Wheat and milk.

May contain eggs, soy and tree nuts.

Refer to the package for the most current ingredient information.

LET'S GET BAKIN'

Because making it is half the fun, right?

Stir things up with our favorite mix-ins & recipes.

  • Amazing Lime Cheesecake Bars

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    Prep 25 min Total Time 1 hr 10 min Servings 16 bars

    Ingredients

    1 package Krusteaz Key Lime Bar Mix (1 pouch each key lime filling mix and complete crust)

    8 oz (1 cup) cream cheese, softened

    1/2 cup sugar

    4 eggs

    2 teaspoons finely grated lime zest

    1/2 teaspoon vanilla

    1/3 cup water

    1. //Preheat oven to 350°F. Lightly grease 8x8x2-inch pan.
    2. //Press full pouch of complete crust firmly into bottom of pan. Bake 8 minutes (crust will be pale).
    3. //Place cream cheese and sugar in medium bowl. Using an electric mixer, mix on low speed until smooth. Add 1 egg, lime zest and vanilla. Continue to mix on low speed until smooth. Pour cream cheese mixture evenly over hot crust. In another bowl, stir full pouch key lime filling mix, water and 3 eggs together using a whisk until eggs are well incorporated. Pour key lime filling over cream cheese layer.
    4. //Bake 35-40 minutes or until center does not jiggle when shaken. Cool completely and cut into squares. Store covered in the refrigerator.
  • Key Lime Pie

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    Prep 15 min Total Time 30 min Servings 12

    Ingredients

    1 package Krusteaz Key Lime Bar Mix (1 pouch each complete crust and lime filling mix)

    2 cups heavy whipping cream

    1-2 drops green food color, optional

    1. //Preheat oven to 350°F.
    2. //Press full pouch of complete crust firmly into bottom of lightly greased 9-inch pie pan (no additional ingredients required). Bake 15 minutes. Let cool completely.
    3. //Place whipping cream, full pouch key lime filling mix* and green food color in large bowl. Using an electric mixer, mix on high speed until mixture is thick or until stiff peaks form. Spoon filling into baked pie shell and chill 2-3 hours or overnight. For firmer set, freeze several hours or overnight and serve frozen. Garnish with lime slices and whipped topping, if desired.
  • Strawberry Lime Tart

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    Prep 20 min Total Time 1 hr Servings 8

    Ingredients

    1 package Krusteaz Key Lime Bar Mix (1 pouch each key lime filling mix and complete crust)

    1/2 cup strawberry preserves

    3 eggs

    1/3 cup water

    Fresh strawberries for garnish

    Fresh whipped cream

    1. //Preheat oven to 350°F. Lightly grease 9½-inch tart pan (with removable bottom).
    2. //Press crust mix firmly into bottom and up sides of pan. Bake 8 minutes. Crust will be pale.
    3. //Heat strawberry preserves in the microwave for 20-30 seconds. Spread strawberry preserves over crust. In separate bowl, stir eggs and water together until eggs are well incorporated. Add full pouch key lime filling mix and stir with a whisk until smooth. Pour over crust.
    4. //Bake 30-32 minutes or until center does not jiggle when shaken and top begins to brown. Cool thoroughly. Garnish with fresh strawberries and whipped cream, if desired.
  • Tropical Lime Bars

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    Prep 10 min Total Time 45 min Servings 16

    Ingredients

    1 package Krusteaz Key Lime Bar Mix (1 pouch each key lime filling mix and complete crust)

    1/2 cup graham cracker crumbs

    1/3 cup water

    3 eggs

    3/4 cup flaked coconut

    1 can (8 oz) crushed pineapple, drained

    1. //Preheat oven to 350°F. Grease bottom and sides of 8x8x2-inch pan.
    2. //For crust: Place graham cracker crumbs and full pouch of complete crust mix in a bowl; stir with a fork until well blended. Press into bottom of pan. Bake 8 minutes.
    3. //For Filling: In medium bowl, stir 1 full pouch key lime filling mix, water and eggs together using a whisk until eggs are well incorporated. Stir in coconut and pineapple. Spoon mixture onto hot crust.
    4. //Bake 30-35 minutes or until center does not jiggle when shaken. Cool completely and cut into squares. Store covered in the refrigerator.

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