Calling all lime lovers, these dreamy lime bars are a must-make. Essentially a cross between Key lime pie and lemon bars, each bite is simultaneously sweet, tangy, and creamy – lime perfection!
Beneath the melt-in-your-mouth filling rests a cinnamon-graham crust (from scratch). I swapped the usual melted butter with coconut oil to give the bars a tropical feel; you’ll love this spin on a classic.
- 3/4 cup flour
- 1/4 cup graham flour
- 1/4 cup sugar
- 1/8 tsp cinnamon
- 1/8 tsp salt
- 5 Tbsp coconut oil, melted
- 1/2 tsp vanilla extract
- 2 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1/2 tsp fresh lime zest
- 1/2 cup fresh lime juice
- pinch of salt
- Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Whisk together flours, sugar, cinnamon, and salt in a medium bowl. Add coconut oil and vanilla; toss mixture with a fork until crumbly. Press dough evenly into bottom of prepared baking dish and bake for 16 minutes, until lightly golden. Transfer to a wire rack to cool for 30 minutes.
- For the filling, whisk together egg yolks and sweetened condensed milk in a medium bowl. Add lime zest, lime juice, and salt; whisk until smooth. Pour filling over cooled crust and smooth with an offset spatula. Bake for 15 minutes, until set (center will jiggle slightly). Cool completely in dish on wire rack, then cover and place in the refrigerator until chilled, about 2 hours.
- Carefully lift parchment to remove bars from dish and place on a cutting board; cut into squares using a sharp knife. Store leftover bars in an airtight container in the refrigerator up to 2 days.