Gluten Free Key Lime Pie Bars

For the crust 1 1/2 cups (225 g) gluten free cookie crumbs (I used my “Nabisco” GF Honey-Maid Grahams, from Classic Snacks)

unsalted butter, melted and cooled

egg white (25 g), at room temperature

For the custard filling 4 eggs (200 g, weighed out of shell)

granulated sugar

baking powder

freshly squeezed key lime juice (from about 1 pound key limes)*

basic gum-free gluten free flour blend

For the lime curd 1/2 cup (100 g) granulated sugar

(14 g) basic gum-free gluten free flour blend

cornstarch

milk (any kind), at room temperature

freshly-squeezed key lime juice

Finely grated zest of 1 lime

egg yolks (50 g), at room temperature

unsalted butter, chopped

drops green liquid food coloring (so very optional)

Key limes, for garnishing (optional)

*A note about key limes: If you can’t find or don’t want to use key limes, replace the key lime juice with half (1/3 cup) freshly-squeezed lemon juice and half (1/3 cup) freshly squeezed lime juice.