Simple Classic Key Lime Bars
Classic Key Lime Bars
While I usually post recipes for the GAPS and Keto diets, I do still enjoy baking for friends and family with wheat flour. This is part of a baking series as I show my children how to bake classic recipes from scratch - this recipe is adapted from my mom's Key Lime Pie recipe. When adapting recipes, typically I reduce the sugar and change the directions so that both the wet and dry ingredients are done in the same bowl to save dishes.
We always use folic-acid-free flour.
Ingredients
- 1 cup plus 2 1/2 tablespoons finely ground graham cracker crumbs
- 1/3 cup sugar
- 5 tablespoons unsalted butter melted
- 3 large egg yolks
- 1 1/2 teaspoons finely grated lime zest
- 2/3 cup fresh Key lime juice about 23 Key limes total
- For the 'sweetened condensed milk' without the can
- 3/4 cup heavy whipping cream
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1/4 cup heavy cream for the topping
- 2 Key limes thinly sliced into half-moons
Instructions
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Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack. (Leave oven on.)
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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.
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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).
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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.
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Cut into 16 bars. Garnish bars with a slice of lime.
To Make Sweetened Condensed Milk
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Combine 3/4 cup heavy cream, 1/2 cup sugar, and 1/2 teaspoon vanilla in a small saucepan. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved. Cool to room temperature before adding to recipes.
Recipe Notes
The bars will keep, wrapped in plastic, in the refrigerator for up to three days.
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