Key Lime Cookie Bars

Key Lime Cookie Bars
Key Lime Cookie Bars

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

about 16

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup finely ground graham cracker crumbs

  • 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)

  • 1

    cup sweetened condensed milk, (14 ounces)

  • 1/4

    cup heavy cream

  • 2

    Key limes, thinly sliced into half-moons

Directions

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.) 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 whipped cream and a slice of lime. Ungarnished bars can be refrigerated in an airtight container up to 3 days.

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