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Key Lime Pie Bars
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh lime juice (about 4-5 limes)
- 1 tablespoon lime zest
- 4 large egg yolks
- 1/4 cup sour cream
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Lime zest and graham cracker crumbs for garnish
Instructions:
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- Prepare the Crust:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.
- Prepare the Filling:
- In a large bowl, whisk together the sweetened condensed milk, fresh lime juice, lime zest, egg yolks, and sour cream until smooth and well combined.
- Pour the filling over the slightly cooled crust, spreading it evenly.
- Bake the Bars:
- Bake in the preheated oven for 15-20 minutes, or until the filling is set and slightly firm to the touch.
- Remove from the oven and let the bars cool to room temperature. Once cooled, refrigerate for at least 2 hours or until fully chilled.
- Prepare the Topping:
- In a medium bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
- Spread or pipe the whipped cream over the chilled bars.
- Garnish and Serve:
- Garnish the top with additional lime zest and a sprinkle of graham cracker crumbs.
- Carefully lift the bars out of the pan using the parchment paper overhang. Slice into squares and serve chilled.
Tips:
- For extra lime flavor, you can add a bit more lime zest to the filling.
- These bars can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your refreshing and tangy Key Lime Pie bars!