Chef notes
When you think of citrus season, you may conjure images of bare trees and snow on the ground. But citrus fruits like limes always scream summer. They make me think of warm days spent floating in the pool with a salt-rimmed frozen margarita in hand. Key lime pie is synonymous with summer, and here, the classic pie is transformed into single-serving bars that are perfect for enjoying beachside with a crowd.
The base of these bars is a simple graham cracker crust. Use store-bought cracker crumbs or grind up whole graham crackers in a food processor. Press the crumbs — which are mixed with a little bit of melted butter, sugar, flour and salt —into an even layer on a pan and bake until golden and just set . You will know it is done when you can smell the buttery graham aroma wafting from the oven. The creamy lime filling is equally as simple as the crust, and it is a perfect combination of zesty sweet and sour flavors. Whisk together sweetened condensed milk, eggs, lime zest, juice and salt in one bowl, then pour over the crust. Bake for another ten minutes in the oven, then pop the bars into the refrigerator and let them chill to fully set.
No pie would be complete without a dollop (or two) of whipped cream. You could use plain whip, but this recipe takes it up a notch with an extra creamy combination of whipped cream and sour cream. Beat some heavy whipping cream to soft, delicate peaks, then whip in a spoonful of sour cream to make it even more tangy and luscious.
Technique Tip: To get a perfectly flat, even graham cracker crust, use the flat base of a drinking glass or metal measuring cup to press the crumb mixture into a compact layer.
Swap Option: Try this with lemons or a mix of lemons and limes. Either will still lend their sweet-tart flavor to the bars.
Ingredients
- 4 tablespoons unsalted butter, melted, plus more for greasing
- 1¾ cups graham cracker crumbs (about 12 full sheets)
- 1/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon kosher salt
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons grated lime zest
- 2/3 cup Key lime juice
- 2 large eggs, room temperature
- 1/4 cup kosher salt
- 1/4 cup heavy cream
- 1 tablespoon sour cream
- lime zest, for garnish (optional)
Preparation
Make the crust:
1.Preheat the oven to 350 F. Brush the bottom and sides of a 9-inch square baking pan with butter and line with parchment paper, leaving an overhang on all sides.
2.Stir together melted butter, graham cracker crumbs, sugar, flour and salt in a medium bowl until evenly moistened.
3.Press the mixture into the bottom of the prepared pan. Bake until golden brown and set, 10 to 12 minutes. Let cool completely, about 30 minutes.
Make the filling:
1.In a medium bowl, whisk together condensed milk, lime zest and juice, eggs and salt. Scrape into cooled crust and spread into an even layer with an offset spatula.
2.Bake until filling is just set, about 10 minutes. Let cool to room temperature, then refrigerate until chilled and fully set, at least 4 hours and up to 1 day.
3.Lift the bars from the pan by gripping the parchment paper, then slice into bars.
Make the topping:
Whisk heavy cream to soft peaks in a small bowl. Add sour cream and whisk until firm peaks hold. Dollop over bars and top with more lime zest, if desired.
