Summer has finally bloomed in Chicago. Backyard BBQ and drinking on restaurant patios has begun. In the spirit of things heating up, I decided to make Key-lime Pie bars. Often after having a whole piece of pie during the summer I feel sluggish , but these bars cause me no guilt since they are quarter of the size of a piece of pie. I wouldn’t recommend eating a whole tray of them, but they a delicious, so I wouldn’t blame you either.
Remarkably, these are simple and quick to make. Plus, everyone should spend some time in Key West if only by being transported there by a cooling Key-lime Pie Bar!
- 5 egg yolks
- 1/2 Cup key lime juice (can be found at Jewel or Walmart).
- Box of gluten free Graham Crackers ground up (about 2 cups).
- 2 tablespoons of sugar
- 14-oz of sweetened and condensed milk (1 can)
- 12 tablespoons of butter, melted.
- Teaspoon of lime zest
The Creation of a Key-lime Bars
- Preheat the oven to 375 degrees, and grease a 9 x 9 pan.
- In a bowl, combine graham cracker crumbs, sugar and butter until thoroughly mixed.
- Press the crumble into the bottom the pan.
- Bake for 12 minutes until the crust is a nice golden brown.
- In a large bowl, whisk together egg yolks, sweetened condensed milk, key lime juice and lime zest until smooth.
- Pour the mixture over the graham cracker crust evenly.
- Bake for 15 minutes or until the edges are set and the center jiggles slightly.
- Let cool completely before serving or placing in the refrigerator.