Key Lime Pie Bars

• परोसना: 12 bars
• सक्रिय समय: 15 mins
• कुल समय: 50 minutes

सामग्री

Crust:

24 graham crackers about 7oz/200g, or 1 ½ cups graham cracker crumbs

2 tablespoon 30g packed light brown sugar

⅓ cup 75g unsalted butter

Filling:

½ cup 6oz/170ml sweetened condensed milk

1 large whole egg

2 large egg yolks

1 teaspoon 5ml pure vanilla extract

½ cup 120ml lime juice

⅓ cup 80ml full fat yogurt

zest of 1 lime

¼ cup 50g granulated sugar

Topping:

1 cup cold heavy cream

1 tablespoon powdered sugar

lime zest to garnish

निर्देश

This recipe is super simple. I recommend using an electric hand mixer for best results.

). Make the crust. Break graham crackers into rough pieces and place in a food processor fitted with a blade attachment. Pulse until it forms fine crumbs similar to bread crumbs. Add brown sugar and melted butter and pulse again until it looks like damp sand.

). Bake the crust. Transfer the mixture to the prepared pan and use your hands or the bottom of a measuring cup to press it into the bottom of the baking pan in an even layer. Bake for about 15 minutes until fragrant and starting to darken around the edges.

). Lower the oven. Reduce oven temperature to 325°F.

). Make the filling. Combine sweetened condensed milk, whole egg and egg yolks into a large bowl and whisk until smooth.

). Mix in lime juice and yogurt. Mix in lime juice. Add yogurt and lime zest and mix well. Finally, mix in sugar.

BAKING & CHILLING

). Bake. Gently pour the mixture over the baked crust and spread in an even layer (it’s okay if the crust is still slightly warm). Bake for 15-20 minutes until the filling is just set and still a little jiggly in the center.

). Chill. Transfer pan to a wire rack to cool completely. Cover and refrigerate for at least 4 hours or up to overnight.

). Make the topping. Place cold heavy cream in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on medium speed until slightly thickened. Add 1 tablespoon powdered sugar and continue beating until stiff peaks form, 1 to 2 minutes more. Spread the whipped cream over the bars. Run a knife around the edges of the pan. Grasping the parchment sling, lift the key lime bar slab out of the dish and onto a cutting board. Grate some lime zest over top just before serving and then cut into squares. Serve chilled.

EXPERT TIPS:

Use fresh lime juice. This is so important! Fresh citrus tastes so much brighter than bottled juice because bottled juice has been heat-processed in order to be food-safe.

Don't squeeze the limes to firmly. This is important especially if you don't have key limes and you use regular limes. The pith (the white part) of limes is very bitter and if you squeeze too much to extract every drop of juice, then you will also extract flavors from the pith. Key limes are sweeter than regular limes, so it is less of an issue if you have access to them.

Use room temperature eggs. A cold egg will not incorporate as smoothly. Room temperature eggs will ensure the custard is silky smooth.

Do not over-beat. Over-mixing or mixing at a very high speed will incorporate too much air into the mixture which will create air bubbles that float to the surface of the custard layer.

Gentle baking. To ensure the filling is extra silky smooth, it is important bake these gently at a slightly lower than moderate temperature.

Preheat the oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper leaving an overhang of about 2 inches on the sides for easy removal.

First make the crust. Break graham crackers into rough pieces and place in a food processor fitted with a blade attachment. Pulse until it forms fine crumbs similar to bread crumbs. Add brown sugar and melted butter and pulse again until it looks like damp sand. Transfer the mixture to the prepared pan and use your hands or the bottom of a measuring cup to press it into the bottom of the baking pan in an even layer. Bake for about 15 minutes until fragrant and starting to darken around the edges.

Meanwhile, make the filling. Combine sweetened condensed milk, whole egg, egg yolks and vanilla into a large bowl and whisk until smooth. Mix in lime juice. Add yogurt and lime zest and mix well. Finally, mix in sugar. Gently pour the mixture over the baked crust and spread in an even layer (it’s okay if the crust is still slightly warm).

Reduce oven temperature to 325°F and bake for 15-20 minutes until the filling is just set and still a little jiggly in the center. Let cool completely on a wire rack. Cover and refrigerate for at least 4 hours or up to overnight.

Make the topping. Place cold heavy cream in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment on medium speed until slightly thickened. Add 1 tablespoon powdered sugar and continue beating until stiff peaks form, 1 to 2 minutes more. Spread the whipped cream over the bars. Run a knife around the edges of the pan. Grasping the parchment sling, lift the key lime bar slab out of the dish and onto a cutting board. Grate some lime zest over top just before serving and then cut into squares. Serve chilled.