Key Lime Bars
Inspired by techniques from America's Test Kitchen.
A lime and condensed-milk filling baked on a biscuit base and topped with toasted coconut.
Always check the labels of the products you use.
Method
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Equipment
- 20 cm square metal baking tin, lined with a baking-paper sling
- mixing bowls
- silicone spatula
- wire rack
- food processor
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 198 kcal |
| Protein | 3.3 g |
| Carbohydrate | 23.3 g |
| of which sugars | 17.9 g |
| of which free sugars | 17.5 g |
| Fat | 10.7 g |
| of which saturates | 7 g |
| Fibre | 1 g |
| Salt | 0.25 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Base
- 140 g digestive biscuits
- 40 g light brown soft sugar
- 0.5 g fine sea salt or table salt a pinch
- 55 g unsalted butter, melted and cooled slightly
Filling
- 55 g full-fat cream cheese, at room temperature
- 1 tbsp finely grated lime zest
- 0.5 g fine sea salt or table salt a pinch
- 395 g can sweetened condensed milk
- 1 large egg yolk
- 120 ml fresh lime juice (key or regular limes)
Topping
- 60 g sweetened desiccated coconut, toasted optional
- 1
Base. Heat the oven to 165 °C (145 °C fan) and line the 20 cm tin with a sling. Blitz the biscuits to fine crumbs, pulse in the sugar and salt, then the butter. Press firmly into the tin and bake 18-20 min until deep golden. Leave the oven on.
- 2
Filling. Mash the cream cheese, zest and salt until creamy, whisk in the condensed milk until smooth, then the yolk. Gently whisk in the lime juice; it will thicken.
- 3
Bake. Pour over the base, smooth and bake 15-20 min, until set and just pulling from the sides (centre at least 71 °C).
- 4
Chill. Cool on a rack 1-1½ h, cover and refrigerate at least 2 h.
- 5
Serve. Lift out, cut into 16 and sprinkle with toasted coconut if using.
Storage
Keep covered in the fridge for up to 2 days.
