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Janette’s Key Lime Bars


  • Author: Meagan

Description

I think the idea of ‘bars’ is that you can cut them into bite-sized pieces for a ‘taste’ instead of a full dessert.  Unfortunately for us, we treated these beauties like a pie and wiped them out in a day!  Borrowed from ‘Two Peas & Their Pod Cookbook’, by Maria Lichty, these bars are thick and perfectly creamy and will absolutely satisfy your key lime craving – enjoy!


Scale

Ingredients

Crust

1 1/2 c. graham cracker crumbs AND 1/4 c. sugar

6 T. butter, melted AND 1/4 t. kosher salt

Filling

2 cans (300 mL) sweetened condensed milk

1/2 c. key lime (or lime) juice AND 1 T. key lime (or lime) zest

1/2 c. plain Greek yogurt AND 1 egg yolk

whipped cream and lime slices for garnish as you wish


Instructions

Preheat the oven to 350 and line an 8 x 8 cake pan with foil in both directions – I also lightly buttered the foil and the ‘naked’ corners.  In a medium bowl, combine the 4 crust ingredients, then spread the mix at the bottom of your prepared pan and used the bottom of a glass or measuring cup to flatten it and make it smooth and even.  Bake for 10 minutes then set aside to cool completely.

Reduce the oven temperature to 325.  In a large bowl, whisk together the filling ingredients then scrape the mix onto your waiting crust and smooth out the top.  Set this pan into the middle of a large baking pan, add enough boiling water to reach halfway up the sides of the smaller pan containing the bars, and then bake for about 45 minutes until the bars are set.

Carefully remove it all from the oven and leave the bars on a rack to cool to room temperature – this will take a couple of hours.  Cover the pan with plastic wrap and chill for at least an hour (or overnight), before you attempt to slice them.  Decorate or garnish as you wish before serving!


Meagan

Meagan

From Meagan's Kitchen

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