Key Lime Bars with Graham Cracker Crust

RECIPE CONTRIBUTED BY STACEY ADGER

This recipe is from Little Spice Jar blog. As prepared, the bars have a pronounced lime flavor. To decrease intensity, reduce lime zest by one teaspoon.

INGREDIENTS

12 large Graham cracker sections

2 tablespoons ground pecans

1/3 cup granulated sugar

¼ teaspoon cinnamon powder

1 stick (½ cup) unsalted butter, melted

3 egg yolks (room temperature)

1 can sweetened condensed milk (14 oz.)

4 teaspoons lime zest (approximately three limes)

½ cup key lime juice

PREPARATION

Position rack in center of oven.

Preheat to 350.

Spray an 8x8 square baking pan with cooking spray. Line with parchment paper.

Set aside.

In a bowl, combine Graham cracker crumbs, ground pecans, sugar, and cinnamon. Add melted butter. Stir to combine. Make sure all the crumbs are moistened.

Press crumbs into the bottom of baking pan.

Bake for 10 minutes. Remove from oven, but leave oven on.

In the bowl of an electric mixer fitted with the whisk attachment, whisk the yolks for 2 minutes. Add the condensed milk and continue to whisk for another 2 minutes.

Stop the mixer, scrape down the sides. Add lime zest. With the mixer on low, drizzle in lime juice, let mixer run for 2 minutes once added. Mixture will be slightly thicker when done. Pour the filling into crust and bake for 15 minutes. Cool completely on rack. Filling will set as it cools. Refrigerate for 2 hours or more. Slice and serve chilled.

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Stacey Adger is a lifelong resident of Youngstown. Besides being a talented home baker, she is an officer with the Mahoning County Chapter of the Ohio Genealogical Society. She graduated from The Rayen School and holds a bachelor of arts degree from Youngstown State University. Her great great grandfather, the Rev. Pleasant Tucker, founded Youngstown’s Third Baptist Church in 1874.

Key Lime Bars with Graham cracker crust

PHOTO BY STACEY ADGER

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