If you love lemon bars when they’re tangy and not too sweet, you’re going to love these lime bars even more. The vanilla wafer crust is the perfect base for the citrus-y flavor of the limes. Truly, these will put all other desserts to shame, and I’m talking shut-the-front-door amazing!
We’ve made these several times in the past few weeks; now I just save my egg yolks from my morning egg white omelets and when I have 5, I make these lime bars. 🙂 No worries about eating too many — they won’t stick around long enough.
Lime Bars
Author: adapted from the New YorkTimes
You'll need an 8- or 9-inch square baking pan for this; also some parchment paper is helpful. The recipe calls for 1 cup of heavy cream for the topping, but the first time I made it I only had ¼ cup; the second time I made it I had a whole cup. Tip: ¼ cup was better. But if you like a very creamy top, go for it. This is like a key lime pie in a bite size bar.
Ingredients
- for the crust:
- 1 (11-ounce) box vanilla wafers
- 2 tablespoons sugar
- ¼ pound unsalted butter, melted
- for the filling:
- 1¾ cups condensed milk ( 1 14-ounce can plus ½ cup)
- 5 large egg yolks
- 1 - 2 teaspoons lime zest (about 1 -2 limes); I use 2 for more flavor. If you have access to key limes, all the better!
- ¾ cup fresh lime juice (about 4 or 5 limes)
- for the topping:
- 1 cup cold heavy cream (but I used only ¼ cup and it was enough.)
- 1 tablespoon confectioners' sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350F degrees.
- Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs. Add butter and process until evenly moistened.
- Transfer mixture to prepared pan and press it down into an even layer. Bake for 15 -17 minutes, until fragrant and a shade darker..
- Meanwhile, prepare the filling. In a medium bowl, whisk together condensed milk, egg yolks, lime juice, and lime zest.
- Pour filling over the crust (it's ok if it's still warm) and bake until the filling is set, about 15 minutes. Transfer to a rack to cool completely, then cover and refrigerate for at least 4 hours.
- Use a sharp knife to release edges. Using the parchment overhang, carefully lift and transfer the whole thing to a cutting board.
- Whip heavy cream and confectioners' sugar and vanilla until soft peaks form, about 3 minutes. Top bars with whipped cream and cut into small squares to serve.
Sounds wonderful!
They sound delicious!! Can’t wait to try these!! You know that I love lemon and lime desserts!!
I’m so happy you’re back!! I really look forward to new ideas, especially during these times!!! You’re both my kitchen cheerleaders!! Thanks for the encouragement!!!
Love,
Joy