Creamy Lime Bars
Similar to key lime pie, these lime bars are perfectly tart and creamy. The addition of pecans gives the perfect crunch in the crust.
Ingredients
Crust
- 7 tbsp (98g) unsalted butter , melted
- 1 1/4 cup (150g) graham cracker crumbs
- 1 cup (140g) pecans, ground (**see notes)
- 1/4 cup (45g) brown sugar , packed
Top
- 3 egg yolks
- 1 300mL can sweetened condensed milk
- Zest from 2 limes (***see notes)
- Juice from 3 limes (about 1/2 cup)
Instructions
- Line or spray an 8x8 baking dish. Preheat your oven to 350℉.
- Place your butter in a medium microwave safe mixing bowl. Warm in the microwave for 20 second intervals until completely melted.
- Add your graham crumbs, ground pecans, brown sugar and salt to the melted butter and mix until combined. I find this easiest to mix with a fork.
- Dump your graham mixture into your 8x8 pan and press down with your hand or the bottom of a measuring cup or glass until flat and even.
- Bake in the oven for 10 minutes and then set aside to cool while you make your top layer.
- In the bowl of a stand mixer fitted with a whisk attachment or a large mixing bowl, add your egg yolks and lime zest. Whisk on high speed for 5 minutes.
- Add condensed milk and whisk for for additional 10 seconds on high.
- Add in lime juice and whisk for additional 10 seconds on high.
- Pour the egg mixture on top of your pre-baked base and place in the oven for 15-18 minutes. The centre should be just set with a slight jiggle.
- Allow to cool in the pan for at least 30 minutes. Remove from pan, allow to cool to room temperature, at least 2 hours, slice and serve. I like to add a dollop of whipped cream when serving as well. Enjoy!
Notes
*Inspired by Martha Stewart's Key Lime Bars.
**When grounding your pecans, use a food processor and pulse them until finely ground. You can leave them in slightly larger pieces if you prefer more of a crunch in your crust. Just make sure you don't over process them as this brings out the oils and will turn them into a paste.
***When zesting limes, be cautious not to push too hard or over zest one spot. The white part of the lime is very bitter and will ruin the flavour of your bars. I find it easier to zest limes when they are at room temperature.
Tried this recipe?Let us know how it was!