Key Lime Pie Bars

key lime pie bars 1_small
Let’s face it, green food is not the most appetizing. But, for whatever reason, my kids love St. Patrick’s Day and insist we’re green from head to toe — including the food we eat.

Since a meal of Brussels sprouts, spinach and broccoli is out (at least with my kids), I thought key lime might be a nice and naturally green addition to our menu this year. Plus, we are huge Key Lime Pie fans in our house — and this recipe just makes it all happen in bar form. We like that even better because you can eat it with your hands.

We are Neanderthals after all. We love to eat with our hands. Oooga.

Even if you ignore St. Paddy’s Day, you’ll want to bookmark these bars. They’re perfectly sweet and tart any time of year and super easy to make. They keep and travel well. And they’re heavenly when slathered with whipped cream and a twist of…you guessed it, lime.

p.s. If you can’t find real key limes, regular limes are delicious too!

Key Lime Pie Bars

Key Lime Pie Bars

Ingredients

For The Crust:

5 tablespoons (1/2 stick) unsalted butter, melted and cooled

1 2/3 cup graham-cracker crumbs

1/4 cup sugar

1 tablespoons grated key lime zest

For The Filling

2 large egg yolks

1 can (14 ounces) sweetened condensed milk

1/2 cup fresh-squeezed key lime juice (around 5 medium limes)

2 tablespoons fresh lemon juice (around 1 medium lemon)

Instructions

Preheat oven to 350 degrees. Grease 8-inch square baking dish with butter. (This step is important because it will make it easy for you to remove the parchment paper later.) Line bottom with parchment paper, leaving a 2-inch overhang on two sides.

To make the crust: Whisk graham-cracker crumbs, sugar, and zest. Mix in melted butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake at 350 until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.

To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice and lemon juice -- mixture may get lumpy -- whisk until smooth. Pour filling into cooled crust; carefully spread to edges.

Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

Makes 12 bars.

http://sugarmamacooks.com/key-lime-pie-bars/

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