Print

GF KEY LIME BARS WITH KEY LIME JUICE

GF KEY LIME BARS WITH KEY LIME JUICE
Print Recipe

★★★★★

5 from 3 reviews

For summer, one of my easiest desserts to make are GF Key Lime Bars With Key Lime Juice. Citrus lovers will go crazy for these luscious gf key lime bars with key lime juice. These bars are a square shaped version of regular key lime pie. With a buttery graham cracker crust, thick and tart lime filling and topped with delicate whipped cream.

Ingredients

Scale
  • 1/2 Stick Unsalted Butter, melted
  • 1/2 Box Pamela’s GF Graham Crackers( 7.5 ounces)
  • 4 Tbsp Light Brown Sugar
  • 2 Tbsp Fresh Lime Zest
  • 3/4 Cup Key Lime Juice
  • 1/2 Tsp Cinnamon
  • 7 Egg Yolks, room temperature
  • 2 Cans 14 oz Sweetened Condensed Milk-not evaporated milk
  • 1 Cup Heavy Cream
  • 2 Tbsp Powdered Sugar
  • 1 Tsp Vanilla
  • Lime Zest for a garnish

Instructions

  • Preheat oven to 325 degrees F.
  • Spray an 8 x8 pan with butter non sticking spray and line with parchment paper.  Set aside.
  • Using a food processor, combine the graham crackers, brown sugar and cinnamon together.  Add the melted butter and pulse till it finely ground.
  • Press the graham cracker mixture into the bottom of the baking pan and baked for about 15 minutes.  I use the bottom of glass to press the graham cracker mixture down tightly.
  • Remove from oven and leave the oven on.  Set aside to cool completely.
  • In a medium bowl, whisk the egg yolks with a hand mixer for about two minutes.  
  • Add the condensed milk and whisk for another two minutes.
  • Add the lime zest.
  • With the hand mixer running on low, add the lime juice and let the mixer run an additional 2 minutes.
  • The mixture should be slightly thick when done.
  • Pour the mixture into the crust and bake for about 25-35 minutes until slightly jiggly but center is set.
  • Cool completely on rack.
  • Filling will set as it cools.  Refrigerate for at least 2 hours-
  • To make the topping:
  • In a medium bowl with an electric hand mixer, beat heavy cream, sugar and vanilla on medium high speed until stiff peaks form.  Spread whipped cream evenly over cooled bars.  Cover and refrigerate for at least 2 hours but I do think letting it sit overnight is best.

Notes

  • When lining the pan with parchment paper, make sure you leave enough parchment paper on two sides of the square cake pan as handles so that when you are ready to cut, you can lift the entire batch out easily.
  • Using an extremely sharp knife will help when slicing.  I also wipe my knife on a paper towel between every cut.
  • Bars will keep in fridge for about 3 days but they do need to be refrigerated and covered.
  • You can most definitely store the whipped cream on top-but if you want to serve them later, you can leave off the whipped cream until a couple of hours before you plan to serve them.

Keywords: GF KEYLIME BARS WITH KEY LIME JUICE, GLUTEN-FREE, SUMMER, DESSERTS, KEY LIME, TART

Find it online: https://glutenfreefromhome.com/gf-key-lime-bars-with-key-lime-juice/