Tart Lime Bars (Print Version)
# Ingredients:
→ Cookie Crust
01 -
5 tablespoons melted butter, unsalted
02 -
2 tablespoons light brown sugar
03 -
250 g crushed vanilla wafer cookies
→ Key Lime Pie Filling
04 -
1 packed tablespoon of zest from 6–7 key limes
05 -
5 egg yolks, large
06 -
22 ounces sweetened condensed milk (1 can of 14 ounces plus 3/4 cup from another can)
07 -
1 cup fresh lime juice
→ Whipped Cream Topping
08 -
1 cup heavy cream, whipping
09 -
2 tablespoons powdered sugar
# Instructions:
01 -
Preheat the oven to 350˚F and position the rack in the center. Line an 8×8 inch baking pan with parchment, leaving a couple of inches over the edges. Keep it aside.
02 -
Use a food processor to grind the vanilla wafer cookies into fine crumbs.
03 -
In a bowl, combine butter, cookie crumbs, and sugar until the mixture feels like wet sand.
04 -
Firmly press the crumb mix into the lined pan and bake for 13 to 15 minutes. Let it cool for 30 minutes.
05 -
Mix egg yolks and lime zest using a hand mixer on medium to thicken, about 4 to 5 minutes. Pour in condensed milk and beat again for 3 minutes. Stir in lime juice until smooth.
06 -
Pour the filling onto the cooled crust and bake for 15 to 17 minutes. The center should slightly jiggle when tapped. Cool at room temp for half an hour, then chill in the fridge for 3 hours or overnight.
07 -
Beat together heavy cream and powdered sugar with a hand mixer until stiff peaks form. Finish by whisking by hand.
08 -
Spread the whipped cream on top of the custard gently using an offset spatula. Refrigerate for at least 30 minutes.
09 -
Lift the bars out of the pan using the parchment paper. Cut them into neat squares with a sharp knife, wiping the blade between slices. Serve chilled.
# Notes:
01 -
Store covered in the fridge for up to 4 days.
02 -
You can freeze them and enjoy cold or thaw in the fridge first.