These sweet-tart bars are a wonderful summer dessert. They transport well and are perfect for sharing.
This recipe was adapted from The New York Times, contributed by Samantha Seneviratne. The dollop of lightly sweetened freshly whipped cream was essential.
Yield: 16 bars
For the Crust:
- 1 (11-ounce) box vanilla wafers
- 2 tablespoons granulated sugar
- 8 tablespoons/115 grams unsalted butter, melted
For the Filling:
- 1 ¾ cup/420 milliliters condensed milk (1 14-ounce can plus 1/2 cup)
- 5 large egg yolks
- ¾ cup/180 milliliters Key lime or conventional lime juice (from 5 to 6 conventional limes or 12 Key limes)
- 1 teaspoon lime zest
For the Topping:
- 1 cup/240 milliliters cold heavy cream
- 1 tablespoon confectioners’ sugar
- Heat oven to 350 degrees, preferably on convection.
- Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides.
- In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs. Add the melted butter and process until evenly moistened.
- Transfer mixture to prepared pan and press it down into an even layer. (I use the base of a dry measuring cup.)
- Bake until fragrant and a shade darker, 14 to 17 minutes.
- Meanwhile, prepare the filling: In a medium bowl, whisk together condensed milk, egg yolks, lime juice and lime zest.
- Pour filling over crust (it’s okay if it’s still warm) and bake until the filling is set, about 15 minutes.
- Transfer to a rack to cool completely, then cover and refrigerate for at least 4 hours.
- Use a sharp knife to release edges. Using the parchment overhang, carefully lift and transfer the bar to a cutting board.
- Just before serving, whip heavy cream and confectioners’ sugar until soft peaks form. (I use a chilled bowl.)
- Cut bars into 16 squares. Top each bar with a dollop of whipped cream to serve.