St Patricks Lime Bars (Printable)
Tangy lime bars with buttery graham crust, cooled and adorned with a festive green hue and dusted sugar.
# What You’ll Need:
→ Graham Cracker Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
04 - Pinch of salt
→ Lime Filling
05 - 1 can (14 oz) sweetened condensed milk
06 - 4 large egg yolks
07 - 1/2 cup freshly squeezed lime juice (about 4-5 limes)
08 - 2 teaspoons finely grated lime zest
09 - 2-3 drops green food coloring (optional)
→ Topping
10 - Powdered sugar, for dusting
11 - Thin lime slices or zest, for garnish (optional)
# How To Make It:
01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a bowl, combine graham cracker crumbs, sugar, melted butter, and salt. Mix until the crumbs are evenly moistened.
03 - Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8-10 minutes until lightly golden. Let cool slightly.
04 - In a separate bowl, whisk together sweetened condensed milk, egg yolks, lime juice, lime zest, and green food coloring (if using) until smooth and fully combined.
05 - Pour the lime filling over the cooled crust, spreading evenly.
06 - Bake for 15-18 minutes, until the center is set but still slightly jiggly.
07 - Remove from oven and let cool to room temperature. Chill in the refrigerator for at least 1 hour before cutting.
08 - Use the parchment to lift the bars from the pan. Dust with powdered sugar and garnish with lime slices or zest if desired. Cut into 16 squares and serve chilled.
# Expert Tips:
01 -
- The tart lime cuts through the sweet condensed milk in the most addictive way
- That buttery graham crust makes everything feel like home
02 -
- Overbaking makes the filling tough and rubbery, pull them out when just set
- Room temperature eggs incorporate better and prevent grainy filling
03 -
- Use the bottom of a flat measuring cup to press the crust down firmly
- Chill the bars for at least two hours before cutting for the cleanest squares