Key Lime Bars
Tangy and creamy key lime bars with a buttery graham cracker crust
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INGREDIENTS
Crust
- 1 and 1 2 cups graham cracker crumbs
- 1 4 cup granulated sugar
- 1 2 tsp kosher salt
- 6 tbsp unsalted butter melted.
Filling
- 4 large egg yolks
- 1 tbsp key lime zest
- 1 2 cup key lime juice or fresh lime juice
- 1 can 14 oz sweetened condensed milk
- 2 tbsp sour cream optional for extra creaminess
- 1 8 tsp kosher salt.
Topping Optional
- whipped cream
- thin lime slices
- extra lime zest.
INSTRUCTIONS
Prep and Crust
- heat oven to 350 F
- line an 8 by 8 inch pan with parchment leaving overhang
- mix graham cracker crumbs sugar salt and melted butter until evenly moistened
- press firmly into an even layer and bake until lightly golden and set about 10 minutes then cool 5 minutes.
Filling and Bake
- whisk egg yolks and lime zest until slightly thickened about 1 minute
- whisk in condensed milk until smooth then whisk in lime juice sour cream if using and salt
- pour filling over warm crust and bake until edges are set and center is slightly jiggly about 14 to 16 minutes.
Chill and Serve
- cool to room temperature about 1 hour
- refrigerate until fully cold and firm at least 2 hours or up to overnight
- lift out by parchment and slice with a warm clean knife between cuts
- garnish as desired.
Notes
1. Use bottled key lime juice for convenience and consistent acidity; For a 9 by 9 inch pan multiply crust and filling by 1 25 and bake a few minutes longer; Do not overbake the filling it should finish setting as it cools; Freeze 30 minutes before slicing for cleaner edges
Nutrition
Calories: 280kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g