This is a real treat!
A sweet and sharp pie with sweet condensed milk and freshly sqeezed lime juice.
A sweet and sharp pie with sweet condensed milk and freshly sqeezed lime juice.
Lime bars
16 bars
Crust
1/4 cup sugar
1 1/2 cup graham cracker crumbs
zest of one lime
6 tbs salted butter, melted
Filling
1 can (14-16 oz) sweet condensed milk
1/2 cup freshly sqeezed lime juice
2 egg yolks
Preheat oven to 350F. Line an 8″ square pan with parchement paper.
Combine the graham cracker crumbs, melted butter, sugar, and zest. Press the crumbs into the pan, pressing the crumbs mixture one inch up the sides. Bake for 10 minutes. Allow to cool.
Make the filling by whisking the egg yolks and condensed milk. Stir in the lime juice. It will begin to thicken slightly. Pour the filling into the crust and level. Bake for 15 minutes, or until just set.
Let it cool to room temperature, then chill for at least one hour before slicing. The longer the better.
Take the bar out of the pan and cut into 16 squares with a serrated knife.
Store in the refrigerator. They freeze well too.
16 bars
Crust
1/4 cup sugar
1 1/2 cup graham cracker crumbs
zest of one lime
6 tbs salted butter, melted
Filling
1 can (14-16 oz) sweet condensed milk
1/2 cup freshly sqeezed lime juice
2 egg yolks
Preheat oven to 350F. Line an 8″ square pan with parchement paper.
Combine the graham cracker crumbs, melted butter, sugar, and zest. Press the crumbs into the pan, pressing the crumbs mixture one inch up the sides. Bake for 10 minutes. Allow to cool.
Make the filling by whisking the egg yolks and condensed milk. Stir in the lime juice. It will begin to thicken slightly. Pour the filling into the crust and level. Bake for 15 minutes, or until just set.
Let it cool to room temperature, then chill for at least one hour before slicing. The longer the better.
Take the bar out of the pan and cut into 16 squares with a serrated knife.
Store in the refrigerator. They freeze well too.
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