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Saturday, September 17, 2011

Lime Bars

My kids LOVE Key Lime Pie. I may have mentioned it once or twice before. So when I came across this recipe for Lime Bars from Brandy's Baking Blog back in July, I couldn't help but print it out in hopes of trying it out one of these days. O.M.G.!!!!! She was totally right! These lime bars were creamy, slightly tart but not too much and not overly sweet. She had adapted this slightly from the Evil Shenanigans blog herself (which is why I also want to give props to them as well). So, even though this is not my recipe, I couldn't help but share it with all of you. Give them a try, you really won't be disappointed! This was so easy, especially for a non-baker like myself. (See you can tell by the picture I can't even cut them into nice even squares.) Not a fan of limes? I think next time I'm going to try them with some Meyer Lemons! (Hey Mom, this is a hint to bring some up from FL when you come!). 

Lime Bars
For the crust:
1 1/4 sleeves of graham crackers
6 tablespoons salted butter, melted
1/4 cup sugar
zest of one lime

For the filling:
2 large egg yolks
1-14 oz. can sweetened condensed milk
1/2 cup lime juice

1. Heat the oven to 350F.  Line an 8″ square pan with parchment paper that hangs over the edge of the pan by a few inches (so you can remove the bars from the pan more easily).  Grease the parchment paper.
2.  Place the graham crackers, sugar, and lime zest in a food processor.  Pulse until the graham crackers are reduced to fine crumbs and the mixture is well combined.  Turn on the food processor and slowly stream in melted butter until all crumbs are coated.  Press crumb mixture evenly into the prepared pan.  Bake for 10 minutes. Allow to cool completely.
3.  Once the crust is cooled, combine the egg yolks and sweetened condensed milk until well mixed. Stir in the lime juice and combine. It will begin to thicken slightly.  Pour the filling into the crust, making sure the filling reaches the edges. Bake for 15 minutes, or until just set.
4.  Cool to room temperature, then chill for several hours or overnight.  Pull the bars out of the pan using the parchment paper and transfer to a cutting board. Cut into squares with a sharp knife, wiping the knife clean with a damp cloth between cuts.  Store in the refrigerator.  


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