Key Lime Bars
Tangy and creamy key lime bars with a buttery graham cracker crust and a bright citrus custard filling
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INGREDIENTS
Graham Cracker Crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ¾ cup unsalted butter melted
- ¼ tsp fine salt.
Key Lime Filling
- 2 cans sweetened condensed milk 14 oz each
- 6 large egg yolks
- ¾ cup key lime juice or fresh lime juice
- 1 tbsp lime zest
- ¼ tsp fine salt.
Optional Topping
- whipped cream for serving
- extra lime zest for garnish.
INSTRUCTIONS
Prepare Crust
- Heat oven to 350 F
- line a 9x13 inch pan with parchment leaving overhang and lightly grease
- mix graham cracker crumbs sugar melted butter and salt until evenly moistened
- press firmly into an even layer and bake until lightly golden about 10 to 12 minutes.
Make Filling And Bake
- Whisk condensed milk and egg yolks until smooth
- whisk in lime juice zest and salt until thickened slightly
- pour filling over hot crust and spread evenly
- bake until edges are set and center has a slight jiggle about 14 to 18 minutes
- cool at room temperature for 30 minutes.
Chill And Serve
- Refrigerate until fully cold and firm at least 2 hours or up to overnight
- lift out using parchment and slice with a warm clean knife
- serve chilled with whipped cream and extra zest if desired.
Notes
1. Use bottled key lime juice for consistent flavor when key limes are unavailable. For cleaner slices chill longer and wipe the knife between cuts. Substitute digestive biscuits for graham crackers in the same volume. Add 1 tbsp cornstarch to the filling for extra firmness if transporting
Nutrition
Calories: 320kcal | Carbohydrates: 38g | Protein: 5g | Fat: 16g