Key Lime Pie Bars with Graham Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 (14 oz) cans sweetened condensed milk
• 1/2 cup key lime juice
• 2 large eggs
• 1 teaspoon lime zest

Steps

1. 1 Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper.
2. 2 Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the prepared pan.
3. 3 Bake crust for 10 minutes, then remove from oven.
4. 4 Whisk condensed milk, lime juice, eggs, and zest in a separate bowl until smooth.
5. 5 Pour filling over the hot crust.
6. 6 Bake for another 15-20 minutes, until set.
7. 7 Cool completely before cutting into bars.

Equipment

• 9x9 inch baking pan
• parchment paper
• mixing bowls
• whisk

Variations

• Add a layer of meringue on top before baking for a different texture.
• Use regular limes if key limes are unavailable.

Substitutions

• If you can't find key lime juice, substitute with a mix of lime juice and a bit of lemon juice for a similar flavor.

Pairings

• Serve alongside fresh berries for a refreshing contrast.
• A glass of chilled white wine complements the tanginess well.

Nutrition

Tips

• Ensure the lime juice is fresh for the best flavor.
• For perfect squares, let the bars chill in the fridge before cutting.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Let bars come to room temperature before serving for best texture.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before serving.

Serving Suggestions

• Serve with whipped cream or a sprinkle of lime zest.
• Pair with a cup of coffee or a scoop of vanilla ice cream.

FAQ