These yummy Lemon Key Lime Pie Bars from Tieghan Gerard’s blog Half Baked Harvest are a perfect summertime treat to share at your next gathering. Not only are they delicious with sweet lime flavor and a salty, buttery crust but they are also so pretty to look at! I have made these several times this summer and they are always a big hit. I strongly recommend following her suggestion to use parchment paper, otherwise it’s quite difficult to cut out a clean first (or second) slice. The parchment paper allows for easy removal from the baking dish and gives you easy knife access.
2 sleeves Ritz crackers
2 tablespoons light or dark brown sugar
1 stick (8 tbsp) salted butter, melted
3 teaspoons vanilla extract
5 large egg yolks
1 3/4 cups (14 oz can) sweetened condensed milk
1 tablespoon lime zest, plus 2/3 lime juice (try Nellie & Joe’s Famous Key West Lime juice)
3 tablespoons lemon juice
1/4 teaspoon kosher salt
1 cup heavy cream
1-2 tablespoons honey
1) Preheat the oven to 350 and line a 9-inch square pan with parchment paper.
2) Using a food processor, combine crackers and brown sugar into crumbs, then add the butter and 2 teaspoons vanilla extract.
3) Press into the pan and bake until golden, about 18 minutes.
4) Whisk egg yolks until smooth, then add sweetened condensed milk, lime zest, lime juice, lemon juice, and salt. Whisk to combine and carefully pour into the baked crust.
5) Bake for 15 minutes until the top is slightly set. Let cool slightly, cover and chill in the fridge – about 1-2 hours.
6) Use an electric mixer to whip the heavy cream into soft peaks. Add the honey and 1 teaspoon vanilla and stir to combine. Swirl the whipped topping onto the lime bars.
7) Garnish with more lime zest and a pinch of salt.
Photo credit: Tieghan Gerard, Half-Baked Harvest