Tart and Tangy Key Lime (Print Version)
# Ingredients:
→ Cookie Crust
01 -
250 g finely ground vanilla wafer cookies
02 -
5 tablespoons unsalted butter, melted
03 -
2 tablespoons light brown sugar
→ Key Lime Pie Filling
04 -
1 tablespoon packed lime zest (approximately from 6–7 key limes)
05 -
5 large egg yolks
06 -
22 ounces sweetened condensed milk (1 14-ounce can and 3/4 cup from 2nd can)
07 -
1 cup freshly squeezed lime juice
→ Whipped Cream Topping
08 -
1 cup heavy whipping cream
09 -
2 tablespoons powdered sugar
# Instructions:
01 -
Adjust oven rack to middle position and preheat to 350˚F. Line the bottom and sides of an 8×8 inch pan with parchment paper, leaving a 2-inch overhang for easy removal. Grind vanilla wafer cookies in a food processor into fine crumbs. Mix crumbs with melted butter and brown sugar until texture resembles wet sand. Press mixture evenly into the pan using the flat part of a spatula. Bake crust for 13–15 minutes and allow to cool for 30 minutes.
02 -
In a large bowl, beat egg yolks and lime zest with a hand mixer on medium speed for 4–5 minutes until thickened and light in color. Add sweetened condensed milk and beat for another 3 minutes. Whisk in lime juice. Pour filling over cooled cookie crust. Bake for 15–17 minutes until filling is set but slightly jiggly. Cool on a counter for 30 minutes, then refrigerate for 3 hours or overnight.
03 -
In a large bowl, beat heavy cream and powdered sugar with a hand mixer until firm peaks form. Finish mixing by hand with a whisk to avoid overmixing. Spread whipped cream evenly over chilled custard using an offset spatula. Chill for at least 30 minutes before slicing.
04 -
Use the parchment paper overhang to lift the bars from the pan. Slice into squares with a sharp knife, cleaning the blade with warm water and drying it between cuts. Serve chilled for the best taste.
# Notes:
01 -
Store bars tightly covered in the refrigerator for up to 4 days.
02 -
You can freeze the bars and serve either cold or defrosted in the refrigerator.