I have a few bar desserts to share. Great for a crowd, party or pot luck event. I have made all of these desserts on more than one occasion! Quite an endorsement. 🙂
These tart, tangy, and sweet bars were fabulous- the crust was absolute perfection. I made them off-season and used bottled Key lime juice. They are a must try with fresh Key lime juice! Fresh Key lime slices would also be a lovely garnish.
This recipe was adapted from the Key lime pie from Joe’s Stone Crab in Miami Beach, via Martha Stewart Living.
Yield: 16 bars
- 1 cup plus 2 1/2 tablespoons finely ground graham cracker crumbs (8 full cracker sheets)
- 1/3 cup granulated sugar
- 5 tablespoons unsalted butter, melted
- 3 large egg yolks
- finely grated zest of 1 lime (about 1 1/2 tsp)
- 2/3 cup fresh or bottled Key lime juice (about 23 Key limes total)
- 1 can sweetened condensed milk (14 ounces)
- 1/4 cup heavy cream, for garnish, optional
- 2 Key limes, thinly sliced into half-moons, for garnish, optional
- confectioner’s sugar, for garnish, optional
- Make crust: Preheat oven to 350 degrees, preferably on convection. Line a 8-inch square, or equivalent, baking dish with parchment paper, letting it hang over 2 sides.
- Using a food processor, pulse graham crackers into fine crumbs.
- Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of the prepared baking dish. (I used the bottom of a dry measuring cup.)
- Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack. (Leave oven on.)
- Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes.
- Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes.
- Reduce speed to low. Add lime juice; mix until just combined.
- Spread filling evenly over crust using a spatula.
- Bake, rotating dish halfway through, until filling is just set, about 10 minutes.
- Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).
- Cut into 2-by-2-inch bars.
- Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with confectioner’s sugar, whipped cream, and/or a slice of lime, as desired.