Lime Bars Graham Cracker Crust (Print version)
Tangy lime filling on a crisp graham cracker base creates a refreshing, buttery dessert bar.
# What you'll need:
→ Crust
01 - 1½ cups graham cracker crumbs
02 - ⅓ cup granulated sugar
03 - ½ cup unsalted butter, melted
04 - Pinch of salt
→ Lime Filling
05 - 4 large eggs
06 - 1½ cups granulated sugar
07 - 2 tbsp all-purpose flour
08 - ½ cup freshly squeezed lime juice
09 - 2 tsp finely grated lime zest
10 - ¼ cup whole milk
11 - Pinch of salt
→ Topping
12 - Powdered sugar, for dusting
13 - Extra lime zest, for garnish
# Method:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - Combine graham cracker crumbs, sugar, melted butter, and salt in a medium bowl. Mix until mixture resembles wet sand.
03 - Firmly press crust mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from oven and set aside.
04 - Whisk eggs and sugar in a large bowl until smooth. Add flour, lime juice, lime zest, milk, and salt. Whisk until thoroughly combined.
05 - Pour filling over the pre-baked crust. Bake for 18-20 minutes until center is just set and no longer jiggles.
06 - Cool completely in pan on a wire rack. Refrigerate for at least 1 hour before slicing.
07 - Dust with powdered sugar and extra lime zest before serving, if desired.
# Expert advice:
01 -
- The texture contrast between crispy crust and silky filling is absolutely addictive
- They come together faster than most bars but taste like you spent forever on them
02 -
- The center should still have a tiny bit of wobble when you take it out because residual heat completes the cooking
- Room temperature eggs prevent the filling from seizing up when you whisk them
03 -
- Use the back of a measuring cup to press the crust down evenly into the corners
- Room temperature ingredients prevent the filling from curdling