Tart Key Lime Pie Bars (Print Version)
# Ingredients:
→ Cookie Crust
01 -
250 g vanilla wafer cookies, finely ground
02 -
5 tablespoons unsalted butter, melted
03 -
2 tablespoons light brown sugar
→ Key Lime Pie Filling
04 -
1 tablespoon lime zest, packed (6–7 key limes)
05 -
5 large egg yolks
06 -
22 ounces sweetened condensed milk (1 14-ounce can and 3/4 cup from a second can)
07 -
1 cup freshly squeezed lime juice
→ Whipped Cream Topping
08 -
1 cup heavy whipping cream
09 -
2 tablespoons powdered sugar
# Instructions:
01 -
Adjust oven rack to middle position and preheat oven to 350˚F. Line an 8×8 inch pan with parchment paper, leaving a 2-inch overhang on each side. Set aside.
02 -
Grind vanilla wafer cookies in a food processor until finely ground.
03 -
Mix cookie crumbs, melted butter, and brown sugar in a bowl until it resembles wet sand.
04 -
Press the mixture evenly into the prepared pan and bake for 13-15 minutes. Cool for 30 minutes.
05 -
Beat egg yolks and lime zest in a bowl with a hand mixer on medium speed for 4-5 minutes until thickened. Add sweetened condensed milk and continue beating for 3 minutes. Whisk in lime juice.
06 -
Pour filling over cooled crust. Bake for 15-17 minutes, until filling is set but slightly wobbly when the pan is gently shaken. Cool at room temperature for 30 minutes, then chill in the refrigerator for 3 hours or overnight.
07 -
Beat heavy cream and powdered sugar in a bowl using a hand mixer until firm peaks form. Finish mixing by hand with a whisk.
08 -
Spread whipped cream evenly over the custard layer using an offset spatula. Chill for at least 30 minutes.
09 -
Use parchment overhang to lift bars out of the pan. Slice into squares with a sharp knife, cleaning the blade between cuts. Serve cold.
# Notes:
01 -
Bars can be stored tightly covered in the refrigerator for up to 4 days.
02 -
May be frozen and served cold or defrosted in the refrigerator.