Key Lime Pie Bars

I feel like I have been M.I.A. all week.

The truth is, I have had nothing but kitchen failures almost all week. Ever have one of those weeks where nothing seems to come together? It can be rather frustrating when you have an idea and it doesn’t turn out how you had envisioned. For me, it means back to the drawing board, and making adjustments until I get it right.

I had only one success this week, and it was these key lime pie bars, and they are pretty darn good too.

What I love about these bars is the crust to filling ratio. I really love a graham cracker crust, in fact, it’s usually my favourite part of these kind of desserts, and this one is no exception. These bars have a nice thick graham cracker crust, and a creamy and tart key lime filling, that is the perfect balance of sweet and tangy. I also love how the filling is made; normally key lime pies or bars are made using condensed milk but these are made using a custard type filling. The addition of sour cream or yogurt in the filling gives them a nice creaminess and some extra tartness.

I opted to keep these bars simple with just a dusting of powdered sugar over top, but some freshly whipped cream dolloped over the bars would be amazing too! These tarts were a snap to whip up, and took minimal time and effort, which is perfect for summer when the last thing you want to do is be in the kitchen baking for hours.

6oz graham crackers, about 11 crackers

1/4 cup (50g) granulated sugar

Pinch of salt

6 tablespoons (3oz) unsalted butter, melted

3 large eggs

2 large egg yolks

1/2 cup plus 2 tablespoons (124g) granulated sugar

1/8 teaspoon salt

2 teaspoons finely grated key lime or lime zest

1/2 cup key lime or lime juice (about 1 pound key limes)

1/2 cup sour cream or plain yogurt (I used yogurt)

3 tablespoons all-purpose flour

Powdered sugar or whipped cream for serving

1. Adjust rack to the middle position, and preheat oven to 350 degrees F. Lightly butter a 9-inch square baking dish, or 71/2 X 12-inch. Line baking dish with parchment paper so that there is overhang over the sides, pressing it into the bottom and the sides of the dish, then lightly butter the parchment.

2. In a food processor, combine the graham crackers, sugar, and salt, and pulse until fine crumbs form. Alternatively, you could use crumbs that are already ground. Pour the melted butter over the crumbs, and pulse until all of the crumbs are moistened. Pour the crumbs into the prepared dish, and using a fork, press them evenly over the bottom of the dish. Bake until the crust has browned slightly and is dry, about 10 minutes. Let cool slightly while making the filling.

3. In a lage bowl, whisk together the eggs, egg yolks, sugar, salt, and lime zest until well combined. Whisk in the lime juice, then the sour cream, and the flour, adding it 1 tablespoon at a time, and whisking well after each addition. Slowly pour into the baked crust.

4. Bake until the filling is just set, about 13 to 15 minutes. Take them out of the oven when the custard still jiggles a little, almost like jell-o. Don’t over bake or the filling will crack, and become rubbery. Let cool completely in the pan on a wire rack, then refrigerate until cold. Using the parchment paper, lift the bars out of the pan, then cut into squares. Dust with powdered sugar or dollops of lightly sweetened whipped cream.

Good luck & Enjoy!!

Jessica

Adapted from Home Baked Comfort .