1 bottle key lime juice (8 oz.) (or 1 cup fresh lime juice)
1 t. vanilla extract
Preheat oven to 350°; coat a 13 x 9" glass baking dish with nonstick spray.
Process nuts in a food processor until fine. Add crumbs, sugar, and salt, pulse to combine, then drizzle in butter while machine is running. Press mixture into prepared dish and bake just until golden, about 10 minutes.
Whisk eggs together in a large bowl, then add remaining ingredients.
Pour mixture over warm crust and bake just until filling is set and no longer jiggles, 20–25 minutes.
Cool bars to room temperature, then chill until cold before cutting. (For smooth edges, dip the knife blade in hot water after making each cut.)
Grind macadamia nuts in a food processor until the texture is very fine but not pasty or oily.
Use the bottom of a measuring cup or glass to tamp the crumb mixture into the baking pan.
To avoid creating bubbles in the filling, slowly whisk the ingredients together until blended.
For diamond-shaped bars, cut into thirds lengthwise, then diagonally starting at a corner.