This keeps the sheet from moving around too much when you the press mixture of graham crackers into the pan. Spray with cooking spray then line with a sheet of parchment paper. You’ll also want to grab an 8×8 baking pan for this recipe. Set yourself up with the basics. You want to start by preheating the oven.You can also use bottled key lime juice for this recipe, but I tend to like the freshly squeezed version better. Key limes have a slightly floral scent and make the bars so much more delicious, but I do understand they aren’t available everywhere. Nellie Key lime juice is the stuff that comes in a bottle, usually in the juice section of the grocery store. Lime juice: Feel free to use key lime juice or regular lime juice for this.We’ll add this to the filling and whisk it together so that the flavor of the zest carries throughout the lime bars. Make sure to use a good zester to help get the lime zest nice and fine. Lime Zest: You‘ll need a good bit of fresh lime zest for this recipe.A lot of recipes call for cream cheese, but I opt for sweetened condensed milk here and it’s absolutely perfect. Sweetened condensed milk: Adds sweetness to the key lime pie bars and keeps the bars nice and firm.You can use the leftover egg whites for breakfast the next day or to make a meringue! I find it easier to separate the egg whites from the yolks while the eggs are cold. Large Egg Yolks: You’ll need to separate 3 yolks from the eggs.Butter: You’ll need a stick of melted, unsalted butter to use from the pie crust.Ground cinnamon: Just a pinch works so beautifully with the other crust ingredients.Granulated Sugar: Adds sweetness to the graham cracker crust.Ground pecans: Adds nuttiness and texture to the key lime pie bar crust.You can also just buy premade graham cracker crumbs these days so it cuts down on the prep work a little bit. Graham cracker crumbs: I like to buy whole sheets of graham crackers in a box and then break them down into fine crumbs in the food processor.Overall, these are sweet but tart, and totally irresistible. You’ll also find a few typical ingredients like a boatload of fresh lime zest and lime juice in the filling. Just a quarter teaspoon makes the crust so delicious but keeps the eater guessing what it is that makes these key lime pie bars so addicting. The cinnamon flavor isn’t noticeable if you’re worried about that. The Cheesecake Factory uses nuts in some of their cheesecake crust to make the flavor so unique, along with a pinch of cinnamon. I know you’re giving me the look, but let me say that cinnamon and ground pecans are going to take these bars to the next level. That’s because I add a few not-so-traditional ingredients for key lime pies into the crust. Key Lime Pie Bars! Have you had them? For me, it all starts with the perfect crust and the creamy filling.Īnd my crust, I guarantee, is like no other you’d had before. It makes me feel like the humid wind blowing through my hair came straight from the Florida Keys. These key lime pie bars are always the first desserts I crave when spring finally hits. Something about springtime just makes me CRAVE lime-y desserts that are citrusy and tangy.
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