Dangerous Lime Bars

Dangerous Lime Bars | ModernDomestic

Lime Bars
Adapted from Cook’s Illustrated
Makes sixteen one-inch squares

For the crust
5 oz graham crackers
3 tbs packed light or dark brown sugar
pinch salt
4 tbs (1/2 stick) unsalted butter, melted and cooled slightly

For the filling
2 oz cream cheese, at room temperature
1 tbs grated lime zest
pinch salt
1 (14 oz) can sweetened condensed milk
1 large egg yolk
1/2 cup fresh lime juice (do not use bottled)

Preheat your oven to 325 °F.

Butter a 8 by 8 inch square baking pan and line the bottom with a strip of well-buttered foil (use enough foil so that it overhangs the sides – you will use the overhang to lift the finished lime bars out of the pan).

Place the graham crackers in a food processor and pulse until they are ground into fine crumbs. Add the brown sugar, salt, and melted butter and pulse until combined and all the crumbs are moistened. Pat the crumb mixture evenly and firmly into the bottom of the pan. Bake for 10-12 minutes, until the crumbs are golden brown.

In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese with lime zest and salt until combined. Add the condensed milk and beat until incorporated- there should be no lumps of cream cheese remaining. Add the egg yolk and mix until combined. Add the lime juice and mix until evenly combined.

Pour the filling over the crust, using a spatula to spread the filling evenly. Bake for 15-20 minutes, until the filling is set. Let bars cool in the pan on a rack until room temperature – about 1 hour. Place in fridge and let chill for 2 hours before serving. To serve, lift the bars out of the pan using the foil and cut into 16 squares.


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