Key Lime Pie Bars

For Mother's day or any day, these delightful bars will take you away from your home and transport you to the Florida Keys beach! These bars very simple to put together! The hardest part is waiting for them to chill in the refrigerator, before you bite into one! I use a graham cracker base for my bars, as I do with my Lemon Meringue Pie, which I have not posted (note to self!) Since Key limes are not easy to come by in most locations, I use Nellie and Joe's key west lime juice. 

You can find at most grocery stores or on Amazon. It's in the mixer's section or with the lemon juice products on the juice isle. If you can't find it, you can use regular limes, however, it will no longer be "Key Lime Bars", and ...the Key Lime Bars sound so much yummier....


I brought these bars to a party we went to last night and the hostess rushed them right to the refrigerator before they were snatched up!! Even so, one party goer opened the refrigerator and grabbed one......the look on his face told the story! I wished I would have captured it on camera! He could not stop gushing about the creamy, tart filling that pairs so nicely with the buttery, crunchy crust. He went on to say that it is just enough tart to balance the sweetness and that it really satisfies the sweet tooth! 


This is really a perfect dessert for transporting to Mom.......you really should consider making it!!! It's only a few ingredients and Mom will sing your praises!

Key Lime Pie Bars


Crust
2 c. crushed graham crackers
1 1/2 T. brown sugar
4 T. unsalted butter-melted

Filling 
4 ounces cream cheese softened
2 large egg yolks
1 can sweetened condensed milk
1/2 c. key lime juice
1 lime -zest

Preheat the oven to 350 F. Line an 8X8 or 9X9 pan with foil. Spray the foil with a nonstick spray.

In a food processor pulverize the graham crackers. Add the brown sugar and butter. Press mixture into prepared pan firmly and evenly. Bake in oven for 10 minutes.

Beat with hand mixer or stand up mixer the cream cheese, until smooth. Add the egg yolks one at a time. Beat in the sweetened condensed milk, lime juice and the lime zest until well combined.

Pour the filling into the crust and bake for 25 minutes, until edges are barely brown, the middle should not be jiggly. Let the pan cool on a hot pad or rack. When completely cool, refrigerate for two hours.

Lift out of the pan the bars using the foil and cut into squares. Cut up a lime if desired to garnish.

Have a beautiful Mother's Day!


This beautiful rare "Argentine Giant" opened up yesterday for a beautiful Mother's Day surprise for me!!