Key Lime Bars
A tart and creamy bar with a graham cracker and coconut crust perfect for summer get togethers.
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Servings: 9
Calories: 345kcal
Ingredients
For the Crust
- 1 ½ cups graham crackers crumbs about 24 graham crackers
- 2 TBSP light brown sugar packed
- ⅓ cups sweetened flaked coconut
- ½ tsp salt
- ⅓ cup unsalted butter
Filling:
- 12 oz sweetened condensed milk
- 1 large whole egg
- 2 large egg yolks
- 1.5 tsp pure vanilla extract
- ½ cup plus 2 TBSP Key Lime juice
- ½ cup full fat sour cream or plain Greek yogurt
- 1 TBSP vanilla sugar
Whipped Cream Topping:
- 1 cup heavy whipping cream Very cold
- 1 TBSP Confectioner's (10x) sugar
- * lime wedges & zest to garnish
Instructions
For the Crust
- Preheat the oven to 350°F. Line an 8x8-inch square metal baking pan with parchment paper leaving an overhang of about 2 inches on the sides to act as a sling to remove the bars.
- Make the graham cracker - coconut crust. Break graham crackers into small pieces and place into a food processor fitted with a blade attachment. Pulse until it resembles fine crumbs. Add brown sugar, coconut, salt and melted butter and pulse again until the mixture looks like damp sand.
- Transfer the mixture to the prepared baking pan and use the bottom of a measuring cup to press down the crumbs to form a firm crust. Make certain the crust forms an even layer. Bake for about 15 minutes until fragrant and the crust is just golden brown along the edges.
- Remove and cool 10 minutes.
For the Filling
- While the crust is baking, prepare the filling. Combine sweetened condensed milk, whole egg, egg yolks and vanilla extract into a large bowl and whisk until smooth. Stir in lime juice, sour cream or yogurt and sugar. Carefully pour the mixture over the cooled baked crust.
- Reduce oven temperature to 325°F and bake for 15-20 minutes until the filling is just set and still a little jiggly and loose in the center.
- Remove from oven and cool completely on a wire rack.
- Cover and refrigerate the bars for at least 4 hours or preferably overnight.
Prepare the Whipped Cream before Serving:
- Run a knife around the edges of the pan. Grasping the parchment sling, lift the key lime bars out of the baking pan in one single piece .
- Trim the edges around the bars to make clean edges and a more professional look.
- Place Key Lime bars onto a serving platter and chill until ready to pipe on the whipped cream.
- Before serving: Make the whipped cream topping. Place very cold heavy whipping cream in the bowl of a stand mixer fitted with a whisk attachment. If using a hand mixer, prepare the whipped cream in a very large bowl.
- Beat on low speed for 30 seconds until slightly thickened.
- Add in 1 TBSP confectioner's sugar and continue beating on high until stiff peaks form, 1 minute more.
- Pipe the whipped cream onto the cold bars using a star or decorative tip. Garnish with lime wedges and lime zest over just before serving and cut into squares to serve. You can return to the fridge for about 30 minutes prior to serving.
Nutrition
Calories: 345kcal