The lime filling is tart and refreshing while the thin crust adds a nice sweet crunch. I decided to top my bars off with a dollop of lightly toasted Swiss Meringue Frosting. If you are craving a tart refreshing dessert for summer, this is for you! Here is how you can make your own:
Press crumbs evenly and firmly into the prepared pan. Bake for 18 to 20 minutes until golden brown. Let crust cool on wire rack while making the filling. Do not turn off oven.
Bake for 15 to 20 minutes or until the filling begins to pull away from the edges of the pan. Cool on wire rack for 1 to 1 1/2 hours. Cover and refrigerate for at least 2 hours or overnight. Cut completely chilled bars into squares (I did 16 squares) and set on a platter. Keep bars chilled while making the Swiss Meringue Frosting.
Swiss Meringue Frosting
1/2 cup sugar
2 egg whites
1 teaspoon vanilla extract
Pinch Cream of Tarter
Combine the sugar and egg whites in a medium metal bowl and place over a pan of simmering water.
Whisk the sugar mixture constantly over heat until the sugar is dissolved and the mixture looks smooth and shiny and until thermometer reaches 160 degrees.
Remove mixture from heat and pour into a stand mixer bowl. Add Cream of Tarter and Whisk on medium speed for about 5 minutes until the mixture has cooled.
Beat on high speed until stiff glossy peaks form, about another 5 to 10 minutes. Add vanilla and beat to combine.
You can now scrape the frosting into a piping bag to pipe, or simply dollop onto dessert. Use a brulee torch to brown the meringue.
Top each Key Lime Bar with some Swiss Meringue Frosting and lightly brown with a brulee torch. Serve immediately or keep chilled in refrigerator until ready to serve.