Key Lime Bars with Macadamia Crust

Rich and luscious. Thank you Lemony Thyme

2 cups all-purpose flour

½ cup firmly packed brown sugar
⅔ cup chopped macadamia nuts
7 Tbl. butter, cubed
½ tsp. salt
¾ cup granulated sugar
½ cup Key lime juice
1 envelope unflavored gelatin
2 Tbl. Key lime juice
1 (14-ounce) can sweetened condensed milk
1 tsp. grated lime rind
2½ cups whipping cream, whipped
grated lemon & lime rind and fresh raspberries for garnish

• Process first 5 ingredients in a food processor until thoroughly blended and nuts are ground. 
• Press into a greased heavy-duty aluminum foil-lined 9×13 pan, letting edges of foil extend beyond edges of pan. 
• Bake at 350 degrees for 18 minutes or until barely golden. Cool in pan on a wire rack.
• Heat ¾ cup sugar and ½ cup lime juice over low heat, stirring until sugar dissolves. 
• Remove from heat; set aside.
• Sprinkle gelatin over 2 Tbl. lime juice in a medium bowl. 
• Stir gelatin mixture, and let stand 3-5 minutes. 
• Add hot mixture, stirring until gelatin dissolves.
• Whisk in sweetened condensed milk and 1 tsp. lime zest. 
• Place bowl in a larger bowl filled with ice, gently whisk mixture 10 minutes or until partially set.
• Fold lime mixture into whipped cream. 
• Pour evenly over baked crust, cover and chill 8 hours. 
• Carefully lift foil out of pan. 
• Cut dessert into diamond shapes or bars. Garnish.