Key Lime Bar

Flour 2000g
Icing Sugar 600g
Butter 1000g
Salt 40g
Whole Eggs 300g
Egg Yolks 120g
Graham Cracker Crumbs
Key Lime Filling
Deli Key Lime 1000g
Sweetened Condensed Milk 20g
Tegral Satin CL Crème Cake 800g
Butter (Soft) 250g
Graham Cracker Crumbs 200g
Process for Shortcrust
  • Mix the dry ingredients together with the butter. 
  • Add the eggs and yolks. Mix until combined.
  • Chill the dough. 
  • Sprinkle graham cracker crumbs directly on top of dough when sheeting. 
  • Sheet to 4mm and cut to fit the desired pan.

Process for Filling
  • Mix all the ingredients together until combined.

Process for Streusel
  • Mix Tegral Satin CL Crème Cake, graham cracker crumbs and butter together until a dough forms. 
  • Push dough through a glazing screen and spread evenly on a parchment lined sheet tray. 
  • Freeze until needed.

  • Pipe the key lime filling over the shortcrust. 
  • Top with Streusel. 
  • Bake in a 325°F deck oven for 30-35 minutes until streusel has lightly browned.

About this recipe:

Complexity level: