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Key Lime Bars

  • Servings

Ingredients

Crust:
  • 115 g Vanilla Wafers
  • 80 mL Sweetened Shredded Coconut, toasted until golden
  • 40 g Brown Sugar, packed
  • 1.25 mL Kosher Salt
  • 60 mL Unsalted Butter, melted and cooled slightly
Filling:
  • 60 g Cream Cheese, softened
  • 2 Limes, zested
  • 3 Limes, juiced (should yield ½ C)
  • 1 Pinch Kosher Salt
  • 1 (400 g) can Sweetened Condensed Milk
  • 1 Egg Yolk
  • 3 drops Green Food Coloring (optional)
Topping:
  • 250 ml Sour Cream
  • 30 mL Icing Sugar
  • Garnish: 240 g Sweetened Shredded Coconut, toasted until golden & Fresh Lime Zest

Directions

  1. Preheat oven to 165 degrees C. If not buying pre-toasted coconut then toast while the oven is preheating, tossing frequently to achieve a beautiful golden color. Cool before using.
  2. Place Vanilla Wafers and 80 mL Toasted Coconut in a Ziploc bag and make into fine crumbs by rolling over items with a rolling pin.
  3. Place crumbs in a medium sized bowl and add kosher salt and brown sugar. Mix all ingredients together and drizzle with melted butter, making sure crumbs are evenly moistened with the butter.
  4. Press crumbs firmly into a greased and lined 8-inch square baking pan. Bake for 20 minutes, until the crust is a deep golden brown. Cool the crust on a wire rack while you make the filling.
  5. While the crust is cooling, in a medium bowl whisk together the cream cheese, salt, zest and condensed milk until thoroughly combined and no lumps of cream cheese remain. Whisk in the food coloring and egg yolk and then add the lime juice until incorporated.
  6. Pour the filling into the crust and spread evenly. Bake 15-20 minutes or until set and the edges begin to pull away from the pan.
  7. Cool on a wire rack until it reaches room temperature, about an hour.
  8. Top with the Sour Cream Topping (whisk sour cream and icing sugar together) and refrigerate for at least 2 hours, or until fully chilled.
  9. Cut into bars and garnish with fresh lime zest and toasted coconut.

You may want a bigger spoon.

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