Key Lime Bars

  • 1 cup graham crackers, crushed
  • 2 tablespoons brown sugar
  • 4 tablespoons unsalted butter, melted
  • 1 pinch salt
  • 2 cans (14 oz each) sweetened condensed milk
  • 1 lb key limes, juice only (about 1/2 cup juice total)
  • 1/2 cup Greek yogurt SAVE $
  • 1 large egg yolk
  • 1 tablespoon lime zest
  1. 2/3 cup heavy cream
  2. 1 teaspoon vanilla
  3. 2 tablespoons sugar
  4. 1/4 cup toasted shredded coconut (optional)
  1. Crush graham crackers in a food processor until they are well ground. Stir in sugar, melted butter, and a pinch of salt. Combine well.
  2. Line an 8x8 baking dish with aluminum foil both ways. Press the foil well into the pan. Fold edges over the pan.
  3. Press graham cracker mixture into pan. Use a measuring cup or other flat tool to press the crust down until it's smooth and evenly flat.
  4. Bake crust at 325°F for 20 minutes. Then let cool completely.
  5. Meanwhile, juice key limes and add to other filling ingredients. Stir well.
  6. Pour filling into pan with cooled crust.
  7. Bake in a water bath at 325°F for 45 minutes.
  8. Remove from water bath and let cool completely until the dish is at room temperature, probably 2 hours.
  9. Cover and chill in the refrigerator for at least an hour, but preferably overnight.
  10. When ready to serve, pull foil out of dish and carefully fold it down, releasing the bars. They should keep their shape perfectly.
  11. Whisk together cream, sugar and vanilla until it forms stiff peaks.
  12. Top bars with whipped cream and sprinkle with shredded coconut.
  13. Chop into 16 (4x4) square bars and serve!

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