Lime Bars

Written by Published on in Desserts, Recipes
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Limes aren’t something I always gravitate towards when baking, but they’re such a fresh and tart option. Although these bars are mainly enjoyed for dessert, they are definitely something you can take out any time of day. Made with a delicious graham cracker crust and a fresh lime filling, you will love these bars! They are best enjoyed cool and stored in the fridge. They will crumble a bit, so you may want to enjoy them with a fork, but that’s up to you!

Lime Bars

Alex Kornswiet
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 12 bars

Ingredients
  

GRAHAM CRACKER CRUST

  • 2 cups crushed graham crackers
  • 6 tbsp. butter melted
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon

LIME FILLING

  • 4 oz. cream cheese softened to room temperature (can substitute greek yogurt, as this has a similar tangy taste, but it will change the taste slightly)
  • 1 14-oz. can sweetened condensed milk (can substitute coconut cream)
  • 4 egg yolks
  • 1/2 cup lime juice
  • 1/4 teaspoon salt

Instructions
 

Crust

  • Preheat oven to 350 degrees F, and spray an 8″-x-8” pan with cooking spray.
  • Add crushed graham crackers to a bowl with butter, sugars, and cinnamon, and mix until combined. Press tightly into prepared pan. Bake for 10 minutes.

Filling

  • Meanwhile, place cream cheese in a large bowl or the bowl of an electric mixer. Using a hand mixer or the paddle attachment for your mixer, beat the cream cheese until smooth (about 2-3 minutes).
  • Add sweetened condensed milk, egg yolks, lime juice, and salt and beat until combined.
  • Carefully remove the prepared crust from the oven, and pour the filling on top of it. Bake for 15 to 20 minutes, until the filling is completely set.
  • Place in the refrigerator to cool before slicing, at least 2 hours, or as long as overnight.
  • Cut into squares and enjoy as is, or top with some whipped cream
  • Enjoy!

Notes

SERVING: Cut into squares and enjoy as is, or top with some whipped cream
STORAGE: These are best served in the refrigerator and brought out when needed, letting them come to room temperature for just a few minutes or enjoyed cold.
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If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast

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