Key Lime Bars
Key Lime Bars are citrusy and smooth with a cinnamon spiced crust. The sour cream topping adds the perfect creaminess in every bite. No need for other toppings! Great for parties or days when you are having a citrus craving.
Servings: 12 servings
Ingredients
Crust (13 x 9x 2-inch pan):
- 2 cups graham cracker crumbs, about 13 graham crackers
- ¾ tsp ground cinnamon
- 7 Tbsp unsalted butter, melted
Key Lime Filling:
- 1 large egg plus 3 egg yolks
- 2 (14 ounce) cans sweetened condensed milk
- Zest of 2 limes, one for filling and reserve one for topping
- ¾ cup plus 2 Tbsp Key lime or Persian lime juice
Sour Cream Topping:
- 1 ½ cups sour cream
- 2 Tbsp sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 325°F. Spray a 13 x 9-inch pan spray with cooking spray, and line with parchment paper letting it hang over by 2-inches over the pan. In a food processor, process the graham crackers and cinnamon until finely ground. Pour into a medium-sized bowl and add the melted butter. Press into prepared pan and bake for 8 minutes.
- In a large bowl, whisk the egg and egg yolks; add the sweetened condensed milk and mix until incorporated. Add zest of 1 lime and lime juice and whisk until mixture is smooth. Pour filling into baked crust; bake for 25 minutes or until firm.
- Meanwhile, in a separate small bowl stir together the sour cream, sugar and vanilla. After removing the pan from the oven, spread the sour cream mixture evenly over the filling. Bake for 10-15 minutes more. Cool, sprinkle with reserved lime zest, and refrigerate before cutting.
Notes
- These can be made on a 13 x 9-inch baking pan or sheet tray.
- To get clean-cut squares, refrigerate first for at least 1 hour. After each cut wipe the knife off with a paper towel.
- For the crust, optional: can use Biscoff (Belgian speculaas) cookies instead of graham crackers and cinnamon.