Cooking and Serving: 50 minutes | 9 bars
Ingredients
1 ½ cups (225 g) gluten free graham crackers | 6 tablespoons (84 g) unsalted butter, melted and cooled | 1 (25 g) egg white, at room temperature
Description
Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes | Servings: 9 bars
Ingredients
1 ½ cups (225 g) gluten free graham crackers
6 tablespoons (84 g) unsalted butter, melted and cooled
1 (25 g) egg white, at room temperature
4 (200 g (weighed out of shell)) eggs, at room temperature
¾ cup (150 g) granulated sugar
¾ teaspoon baking powder
⅔ cup (5 ⅓ fluid ounces) freshly squeezed key lime juice, (from about 1
⅔ cup (93 g) basic gum-free gluten free flour blend
½ cup (100 g) granulated sugar
4 ½ teaspoons (14 g) basic gum-free gluten free flour blend
4 ½ teaspoons (14 g) cornstarch
¾ cup (6 fluid ounces) milk, at room temperature
¼ cup (2 fluid ounces) freshly-squeezed key lime juice, (See Recipe Notes)
Finely grated zest of 1 lime
2 (50 g) egg yolks, at room temperature
1 tablespoon (14 g) unsalted butter, chopped
2 drops green liquid food coloring, (truly optional)
Key limes, for garnishing (optional)
Instructions
PREPARE THE CRUST
In a medium-size bowl, place the cookie crumbs, then the melted butter and.
egg white, and mix until all of the crumbs are moistened.
Place the cookie crumb mixture in the prepared pan and press firmly into an.
even layer on the bottom of the pan and very slightly up the sides. Set the.
PREPARE THE CUSTARD FILLING
In a medium-sized bowl, place the eggs, granulated sugar, baking powder, key.
lime juice and flour, whisking vigorously to combine after each addition.
Pour the custard mixture on top of the prepared crust.
Place the pan in the center of the oven and bake until just set (20 to 25.
The custard is set when it does not jiggle more than a tiny bit in the center.
when the pan is shaken gently back and forth.
Remove from the oven and allow the bars to cool in the pan for about 20.
minutes before placing in the refrigerator to chill.
MAKE THE LIME CURD
In a medium-size, heavy-bottom saucepan, place the sugar, flour blend,.
cornstarch, 1/2 cup of the milk, and lime juice and zest, and whisk to.
Place the egg yolks and the remaining 1/4 cup milk in a medium-size heat-safe.
bowl, whisk to combine well, and set the bowl next to the stovetop.
Place the saucepan over medium heat and bring to a simmer, whisking.
In a very, very slow trickle, pour about half of the hot milk mixture into.
the bowl with the egg yolk mixture, whisking constantly. This step will.
temper the eggs so they do not scramble.
Pour the warm egg yolk and milk mixture into the saucepan with the remaining.
hot milk mixture, and return to the heat.
Cook over medium-high heat, whisking constantly, until the mixture has.
thickened enough that the whisk leaves a very visible trail in the mixture.
Remove from the heat, add the tablespoon of butter and the very optional food.
coloring, and whisk to combine.
Transfer the lime curd to a separate, heat-safe bowl and cover with plastic.
wrap placed directly on the surface of the curd to prevent a skin from.
Allow it to cool for about 20 minutes, or until no longer hot to the touch.
FINISH THE BARS
Remove the baking pan from the refrigerator, uncover the bowl of lime curd.
and scrape the cooled curd on top of the key lime bars while they are still.
Using an offset spatula or large knife, spread the lime curd into an even.
Place the pan in the refrigerator to chill until firm, about 2 hours and up.
Remove the bars from the pan the perimeter of the baking dish, and then lifting the bars out of the pan by.
the overhung pieces of parchment paper.
Slice into 9 equal squares with a large knife. Garnish each square with a.
slice of a key lime. Serve chilled.
FINISH THE BARS
Remove the baking pan from the refrigerator, uncover the bowl of lime curd.
and scrape the cooled curd on top of the key lime bars while they are still.
Using an offset spatula or large knife, spread the lime curd into an even.
Place the pan in the refrigerator to chill until firm, about 2 hours and up.
Remove the bars from the pan the perimeter of the baking dish, and then lifting the bars out of the pan by.
the overhung pieces of parchment paper.
Slice into 9 equal squares with a large knife. Garnish each square with a.
slice of a key lime. Serve chilled.
Notes
* ⅔ cup (93 g) basic gum-free gluten free flour blend
* ½ cup (100 g) granulated sugar
* 4 ½ teaspoons (14 g) basic gum-free gluten free flour blend
* 4 ½ teaspoons (14 g) cornstarch
* ¾ cup (6 fluid ounces) milk, at room temperature
* Finely grated zest of 1 lime
* 2 (50 g) egg yolks, at room temperature
* 1 tablespoon (14 g) unsalted butter, chopped
* 2 drops green liquid food coloring, (truly optional)
* Key limes, for garnishing (optional)
* Preheat your oven to 325°F. Line an 8-inch square baking pan with overhung,
crisscrossed pieces of unbleached parchment paper and set it aside.
* In a medium-size bowl, place the cookie crumbs, then the melted butter and
egg white, and mix until all of the crumbs are moistened.
* Place the cookie crumb mixture in the prepared pan and press firmly into an
even layer on the bottom of the pan and very slightly up the sides. Set the
PREPARE THE CUSTARD FILLING.
* In a medium-sized bowl, place the eggs, granulated sugar, baking powder, key
lime juice and flour, whisking vigorously to combine after each addition.
* Pour the custard mixture on top of the prepared crust.
* Place the pan in the center of the oven and bake until just set (20 to 25
* The custard is set when it does not jiggle more than a tiny bit in the center
when the pan is shaken gently back and forth.
* Remove from the oven and allow the bars to cool in the pan for about 20
minutes before placing in the refrigerator to chill.
* In a medium-size, heavy-bottom saucepan, place the sugar, flour blend,
cornstarch, 1/2 cup of the milk, and lime juice and zest, and whisk to
* Place the egg yolks and the remaining 1/4 cup milk in a medium-size heat-safe
bowl, whisk to combine well, and set the bowl next to the stovetop.
* Place the saucepan over medium heat and bring to a simmer, whisking
* In a very, very slow trickle, pour about half of the hot milk mixture into
the bowl with the egg yolk mixture, whisking constantly. This step will
temper the eggs so they do not scramble.
* Pour the warm egg yolk and milk mixture into the saucepan with the remaining
hot milk mixture, and return to the heat.
* Cook over medium-high heat, whisking constantly, until the mixture has
thickened enough that the whisk leaves a very visible trail in the mixture
* Remove from the heat, add the tablespoon of butter and the very optional food
coloring, and whisk to combine.
* Transfer the lime curd to a separate, heat-safe bowl and cover with plastic
wrap placed directly on the surface of the curd to prevent a skin from
* Allow it to cool for about 20 minutes, or until no longer hot to the touch.
* Remove the baking pan from the refrigerator, uncover the bowl of lime curd
and scrape the cooled curd on top of the key lime bars while they are still
* Using an offset spatula or large knife, spread the lime curd into an even
* Place the pan in the refrigerator to chill until firm, about 2 hours and up
* Remove the bars from the pan the perimeter of the baking dish, and then lifting the bars out of the pan by
the overhung pieces of parchment paper.
* Slice into 9 equal squares with a large knife. Garnish each square with a
slice of a key lime. Serve chilled.
A note about key limes
If you can’t find or don’t want to use key limes, replace the key lime juice
with half (1/3 cup) freshly-squeezed lemon juice and half (1/3 cup) freshly
Nutrition information is automatically calculated, so should only be used as an
Key lime pie bars on parchment paper and on a white plate
lime pie bars on parchment paper and on a white plate