Lime Bars with Gingersnap Crust
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5.0
3 reviews
Excellent
Lime Bars with Gingersnap Crust
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The perfect mixture of tart and sweet, these lime bars with a zippy gingersnap crust always disappear quickly!
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Ingredients
The crust:
- 3 Graham crackers, broken into 1-inch pieces
- 12 gingersnaps, broken into 1-inch pieces
- 6 tablespoons unsalted butter, melted & cooled
- 3 tablespoons brown sugar
- 2 tablespoons all purpose flour
- ⅛ teaspoon salt
The filling:
- 7 egg yolks
- 2 large eggs
- 1 Cup + 2 tablespoons powdered sugar
- ¼ cup grated lime zest (from 4 to 5 limes)
- ⅔ cup fresh lime juice (from 4 to 5 limes)
- pinch of salt
- 4 tablespoons unsalted butter, cut into 4 pieces
- 3 tablespoon heavy cream
- Powdered (confectioner's) sugar
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Instructions
- Preheat oven to 325 degrees F. Prepare an 8-inch square baking pan by lining the pan with aluminum foil, leaving 3-4 inches of foil draping over the sides of the pan.
The crust:
- Place graham crackers and gingersnaps into the bowl of a food processor and pulseuntil the crackers form fine crumbs, about 30 seconds.
- To the crumbs, add butter, brown sugar, flour, and salt. Pulse until the ingredients are fully combined.
- Using the bottom of a measuring cup or your fingers, press the crumbs into the bottomof the prepared pan.
- Bake until the crust is beginning to brown, 12 to 15 minutes.
The filling:
- Prepare the filling while the crust bakes so that the warm filling can be poured into a still-warm crust.
- In a medium saucepan, whisk together egg yolks, eggs, and sugar. Whisk in lime zest, lime juice, and salt. Add butter, and set over medium heat.
- Cook the mixture, stirring constantly, until the mixture begins to thicken and it reaches 170 degrees F on an instant-read thermometer.
- Immediately pour the mixture through a strainer set over a medium bowl and stir in heavy cream. Discard the lime pieces left in the strainer.
- Increase oven temperature to 350 degrees F.
- Pour the filling into the warm crust and bake until the filling is opaque and jiggles slightly in the center when shaken, 10 to 15 minutes. Be sure to rotate the pan halfway through baking.
- Place the pan on a wire rack and let the bars cool for about 2 hours. Using the foil ends, lift the bars out of the pan, remove the foil, and cut into 16 squares. Dust with powdered (confectioner’s) sugar just before serving.
Notes
- Filling adapted from America's Test Kitchen
Nutrition Information
Show Details
Serving
1Bar
Calories
218kcal
(11%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Cholesterol
129mg
(43%)
Sodium
77mg
(3%)
Potassium
54mg
(2%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
408IU
(8%)
Vitamin C
3mg
(3%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Bars
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 1Bar | |
| Calories | 218kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 129mg | 43% |
| Sodium | 77mg | 3% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 408IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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