Key lime pie is wonderful, but sometimes it’s hard to get key limes, and the pie itself is not all that portable. So these lime bars are a tasty and simple alternative. I used the normal Persian limes to make these bars and made them in an 8 inch square tin, so I could cut them into neat and portable squares. These zesty lime bars are creamy and crumbly and full of vitamin C. They are also really simple to make. They take about fifteen minutes to prepare and twenty minutes to cook. They are a handy tray bake for a party or a Potluck. So if you fancy something tasty and full of zest, these lime bars are a real treat.
- 5g of butter , to grease tin
- 85g of butter, melted
- 150g of graham cracker / digestive biscuits
- 1 teaspoon of lime zest
- 2 tablespoons of cream cheese
- 14oz (397g) tin of sweetened condensed milk
- 130 mls of lime juice
- 1 egg
- Grease an 8 inch square tin with a little butter. Put the biscuits in a food processor and pulse until they are fine crumbs. Heat the butter in a saucepan, and add the biscuit crumbs. Mix together with a spoon and then pour the mixture into the prepared tin. Press the mixture firmly into the tin and flatten with a metal spoon. Place the biscuit base into the fried to harden.
- Preheat the oven to 180 C/ 350 F. Next, put the lime zest, cream cheese and condensed milk into a large bowl. Beat with a hand whisk or wooden spoon until the mixture is smooth and lump free. Add the lime juice and beat together again. Then, add the egg and mix together until smooth. The mixture will thicken slightly with the egg.
- Pour the key lime filling on top of the biscuit base. Place the tin in the oven and cook for 15-20 minutes. Once cooked the edges of the bars will have slightly come away from the sides of the tin. Remove the tin and allow to cool. Once cool, place the tin in the fridge and allow to cool for a one hour. Once the pie has cooled, cut the pie into squares and serve.