• Cooking Time: 25 minutes
• Servings: 24 bars
• Preparation Time: 20 minutes
• 2 c. GGFG Baking Mix
• 2 t. zanthum gum
• ½ c. confectioner’s sugar
• 2 sticks butter, cut up
• ½ t. freshly ground sea salt
• 4 eggs
• 2 c. sugar
• 2 t. key lime zest
• ½ t. baking powder
• 1/3 c. key lime juice (about 8-9 key limes)
• ¼ c. tapioca flour

1. Using a stand mixer combine 2 c. GGFG baking mix, zanthum gum, confectioner’s sugar, and salt. Mix on low. Add butter and mix on low until crumbly. Pour into 9”X13”pan and pat evenly on bottom. Bake crust in an oven preheated to 350F for 10 minutes. Meanwhile, in a large bowl whisk together eggs, add lime juice, ¼ c. tapioca flour, 2 c. sugar, 2 t. key lime zest, and baking powder until fully incorporated. Pour mixture onto crust and return to oven for 25 minutes or until set. Once bars are cooled sprinkle with confectioner’s sugar and cut into squares to serve. I like to top them with lime peel curls.

Lemon bars have long been a favorite, and so have key lime pie. So why did it take so long to make Key Lime bars? Who knows, but we love them.