Key Lime Shortbread Bars are one of those citrus fruits that are only sold in grocery stores during certain months.
These little limes get their name from Florida keys, but originally they were known as Mexican limes. After a particularly harsh winter in 1894-95, they were planted to replace the damaged lemon trees. In the 1920s they were largely replaced by the hardier Persian limes and today key limes are quite the treat.
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
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