Martha Stewart Key Lime Bars Recipe
Are you craving a sweet and tangy treat? This Martha Stewart Key Lime Bars Recipe is perfect.
Ingredients
- 1.5 cups graham cracker crumbs.
- 6 tablespoons melted unsalted butter.
- 1/4 cup granulated sugar.
- 2 large egg yolks.
- 1 can 14 oz sweetened condensed milk.
- 1/2 cup fresh Key lime juice.
- 2 teaspoons grated Key lime zest.
- A pinch of fine salt.
- Whipped cream for the topping optional.
Instructions
Prep the Oven and Pan
- Preheat your oven to 350°F. Line your pan with parchment paper. Leave some paper hanging over the edges. This helps you lift the bars out later.
Make the Graham Cracker Crust
- Mix crumbs, sugar, and melted butter. Use a fork to blend them well. Press the mix into the pan bottom. Use a flat glass to press firmly.
Bake the Crust
- Put the pan in the oven. Bake for about 10 minutes. It should look lightly golden brown. Let it cool for a few minutes.
Whisk the Egg Yolks
- Put egg yolks in a large bowl. Use a mixer to beat them. They should look thick and pale yellow. This takes about two minutes of mixing.
Add the Sweetened Milk
- Pour in the sweetened condensed milk. Whisk it gently into the yolks. Make sure the mixture is very smooth.
Add Lime Juice and Zest
- Slowly pour in the Key lime juice. Add the fresh lime zest and salt. Whisk until the filling starts to thicken. The acid reacts with the milk.
Pour and Bake
- Pour the filling over the warm crust. Use a spatula to smooth the top. Bake for another 15 to 20 minutes. The center should be set but wiggly.
Cool and Chill
- Let the pan cool on a rack. Then, put it in the fridge. Chill for at least two hours. Overnight is even better for the flavor.
Slice and Serve
- Lift the bars using the parchment paper. Cut them into 12 or 16 squares. Top with whipped cream and extra zest.
Notes
- Always use fresh Key lime juice for flavor.
- Bottled juice often tastes too bitter or metallic.
- If you cannot find Key limes, use Persians.
- Zest the limes before you juice them.
- It is much easier to do it first.
- Make sure your crust is pressed down tight.
- This prevents the bars from crumbling apart.
- Do not overbake the creamy lime filling.
- It should stay soft and very silky.
- Chill the bars fully before you try cutting.
- A cold knife makes very clean, pretty slices.
- Wipe the knife after every single cut.
- This keeps the edges looking professional and neat.