Key Lime Pie Bars
Key lime is THE flavor of Florida. Some recipes out there result in a more curd like texture. Not these! These key lime bars are so tangy and creamy! I eat them chilled for the most refreshing summer treat.
Key Lime Pie Bars
These bars so creamy and delicious. When it comes to key lime pie, I like mine to be the perfect balance of tangy and sweet. I cannot stand when its super sweet and just a little tiny taste of key limes. My recipe is definitely tangy so if you prefer just the slightest taste of key lime you can cut back on the key lime juice a bit. But I don't think you should. It's so delicious and refreshing! Give it a try!
Ingredients
Crust
- 2 cups AP Flour
- 1/2 cup Sugar
- 1/4 tsp Baking Powder
- 12 tbs Unsalted Butter (stick and a half) completely melted and cooled
Key Lime Filling
- 2/3 Cup Key Lime Juice They sell this by the bottle be sure to ask if you can't find it. NOT the same as LIME juice!
- 14 oz Can of Sweetened Condensed Milk not evaporated!!
- 2 tbs Heavy Cream
- 4 Eggs
Instructions
Crust
- Preheat oven to 350
- Line your pan (I used 9x9 or 9x13 works too) with parchment paper
- Stir together flour, sugar and baking powder. Once well mixed, stir in your melted butter and mix well. At some point, I find using my hands works better since it is dough and gets harder. Make sure everything is completely combined.
- Use 2/3 of the mixture and press into your pan. I like to make it crawl up the sides so those side pieces have an epic side crust. Press well. You can use the back of a spoon to smooth it out.
- Bake for 15 minutes
Key Lime Filling
- In a large mixing bowl, whisk your 4 eggs until well combined. Add in your condensed milk and heavy cream. Whisk until well combined.
- Add in your key lime juice and mix well.
- Once your crust is done, pour the filling over it and spread evenly.
- Sprinkle the remainder of your crust crumble on top. A fun tip is if you have any big chunks, don't crumble them! Big chunks on bars are so delicious.
- Return to the oven and bake for 20 minutes. You will know if it's done if you shake the pan and only the center jiggles. The sides shouldn't really move at this point.
- Allow to cool completely and store in the fridge overnight or for 5 hours.