Summer Fresh Key Lime Squares
Summer Fresh Key Lime Squares
Summer Fresh Key Lime Squares
Summer Fresh Key Lime Squares

Summer Fresh Key Lime Squares

David Venable

I put summer in the title of this recipe for a reason. It isn't summer without key lime pie. These squares give the classic recipe a unique spin.

Crust

  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup light brown sugar
  • 6 Tbsp unsalted butter, melted

Directions

Preheat the oven to 350°F.
For the crust, place the graham cracker crumbs and the brown sugar in a medium bowl and mix until combined. Pour melted butter and stir until fully incorporated. Press evenly onto the bottom of a 2.5-qt rectangular baking dish. Bake for 8 minutes and then remove from the oven and cool completely.
For the filling, use the bowl of a stand mixer fitted with the whisk attachment. Whip the condensed milk, egg yolks, and lime zest on medium speed until evenly incorporated. Reduce the speed to low and add the lime juice and mix until just combined. Pour the filling out evenly over the crust.
Bake for 10-12 minutes or just until filling is set. Let cool completely and refrigerate at least 6 hours (or overnight). Cut into 1'' bars. Dollop with whipped topping and garnish with a slice of key lime.

Filling

  • 1 (14-oz) can sweetened condensed milk
  • 3 large egg yolks
  • Zest of 3 limes, finely grated
  • 1/2 cup fresh key lime juice
  • Whipped topping to garnish
  • 2 Key limes, thinly sliced into half-moons

Cook's Notes

Use fresh key limes to really make these squares sing!

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