The Red Headed Wheatless Wanderer

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!

Ingredients

• 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

1. Preheat the oven to 375 degrees, and grease a 9 x 9 pan.
2. In a bowl, combine graham cracker crumbs, sugar and butter until thoroughly mixed.
3. Press the crumble into the bottom the  pan.
4. Bake for 12 minutes until the crust is a nice golden brown.
5. In a large bowl, whisk together egg yolks, sweetened condensed milk, key lime juice and lime zest until smooth.
6. Pour the mixture over the graham cracker crust evenly.
7. Bake for 15 minutes or until the edges are set and the center jiggles slightly.
8. Let cool completely before serving or placing in the refrigerator.