Key Lime Bars

Mr. Pears really likes Key Lime pie and after we had one of our favorite summer desserts last week (the lemon mousse)  he suggested I adapt it to make it Key Lime.  The next day I stumbled upon this Key Lime Bars recipe from Martha Stewart and I decided to make them instead.  I am a sucker for graham cracker crust and these bars just looked so easy to make.

They were easy and they were very tasty. These Key Lime bars are light and fluffy and very tart.  The unsweetened whipped cream and the lightly sweetened graham cracker crust balance that tartness well. Definitely another great summer treat to enjoy on the patio in the evening after dinner (along with that sangria).

Key Lime Bars, adapted from Martha Stewart

1 cup plus 2 tablespoons finely ground graham cracker crumbs 

1/3 cup sugar

5 tablespoons melted butter

3 large egg yolks

zest of one lime

1 (14oz) can sweetened condensed milk

2/3 cup Key Lime juice (that is about 23! key limes! You can also buy just the juice in the juice section near the lemon juice...which is what I did, I wasn't about to squeeze 23 key limes)

1 cup heavy whipping cream

2 limes for garnishing, cut into half moon shapes

Preheat the oven to 350 F.

In a small bowl mix together the cookie crumbs and sugar.  Add the melted butter and stir until it is well incorporated.  Press the mixture down firmly into a 8 x 10 baking dish.  Bake the crust for 10 minutes and then leave it to cool on a wire rack while you make the pie filling.

Put the egg yolks and lime zest in the mixer fitted with the whisk attachment.  Whisk on high speed for about 5 minutes or until the eggs are very thick.  Turn the mixer speed down to low and while it is on, pour in the condensed milk.  Once all the milk is in turn the speed back up to high and let it whisk for another 3 minutes. Reduce the speed again and pour in the lime juice.  When the juice is mixed in thoroughly, pour the filling into the cooled crust.

Bake the bars in the 350 F oven for about 10 minutes or until the middle seems set.  Take the pan out and let it cool on a rack for about 30 minutes before covering it and putting it in the refrigerator to cool for at least 4 hours or overnight.

When you are ready to serve it, put the whipping cream into your mixer and whisk it on high until it forms stiff peaks.  Serve a generous amount on top of each bar along with a lime slice to garnish.

Enjoy! The kids did!  They also enjoyed the whipped cream.....