Key Lime Bars

Name: Key Lime Bars
Prep time: 25 min
Cook time: 55 min
Total time: 2 h 20 min
Yield: 9 servings
Ingredients: cooking spray; 3 cup graham cracker crumbs; 0.5 cup granulated sugar; 0.75 cup butter (melted); 2 (14 oz / 396 g each, 792 g total) cans sweetened condensed milk; 1 cup bottled key lime juice; 6 large egg yolks (room temperature); 4 key limes, zested ((2 tbsps zest / 12 g) if not available use regular limes); 1.5 cup heavy whipping cream; 0.25 cup confectioners' sugar; 1 teaspoon vanilla extract; 2 key limes, zested ((1 tbsp zest / 6 g) if not available use regular limes)

9 servings

Thick, creamy key lime bars with a baked custard filling, buttery graham cracker crust, and fresh whipped cream topping. Thick slices, firm middle, and big citrus flavor.

Ingredients

cooking spray
graham cracker crumbs
3 c
granulated sugar
½ c
butter
melted
¾ c
cans sweetened condensed milk
14 oz / 396 g each, 792 g total
2
bottled key lime juice
1 c
egg yolks
room temperature
6 large
key limes
zested if not available use regular limes), (2 tbsps zest / 12 g
4
heavy whipping cream
1 ½ c
confectioners' sugar
¼ c
vanilla extract
1 tsp
key limes
zested if not available use regular limes), (1 tbsp zest / 6 g
2

Directions

1
Preheat the oven to 350°F (177°C). Lightly spray a 9x9-inch (23x23 cm) baking pan with nonstick spray and line with parchment paper, leaving overhang for easy removal.
2
In a medium bowl, stir together the graham cracker crumbs and granulated sugar. Add the melted butter and mix until evenly combined and the texture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan.
3
Bake the crust for 10 minutes. Remove from the oven and set aside while preparing the filling.
4
In a large mixing bowl, whisk together the sweetened condensed milk, key lime juice, egg yolks, and lime zest until completely smooth and fully incorporated.
5
Pour the filling over the warm crust and spread into an even layer.
6
Bake for 45 to 50 minutes, or until the edges are fully set and the center no longer jiggles when gently shaken.
7
Remove from the oven and allow the bars to cool completely at room temperature. Once cooled, transfer to the refrigerator and chill for 1 hour before topping with whipped cream.
8
In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, beat the heavy cream, confectioners' sugar, and vanilla extract on high speed until stiff peaks form.
9
Spread the whipped cream evenly over the chilled filling. Garnish with additional lime zest.
10
Lift the bars out of the pan using the parchment overhang. Slice into 9 squares using a sharp knife, wiping the blade clean between cuts for neat edges.
11
Store refrigerated until ready to serve.

Key Lime Bars

140 min9 servings346 cal

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