Key Lime Bars - Torta De Limão

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3.25 from 8 votes

Key Lime Bars - Torta De Limão

These bars are light, tangy and I adore that graham cracker crust.

Prep Time10

Cook Time25

Chilling Time4

Total Time4 35

Course: 500+ Best Dessert Recipes

Keyword: bars, brazilian, cheesecake, cheesecake bars, dessert, key lime, key lime pie, lime

Servings:

Author: Sweet Basil

Ingredients

Recipe from Vania in Brazil

For the Crust

3 Cups Graham Crackers crushed, about 21 full graham crackers
12 Tablespoons Butter a stick and a half, unsalted, melted
1/4 Cup Sugar
Pinch Salt

For the Bars

1 1/2 Cans La Lechera leche condensada
1 Can Media Crema small, *see notes
4 Large Egg Yolks
1 Cup Lime Juice plus 1 tablespoon, sometimes I skip that tablespoon for time saving purposes
2-3 Limes zest, usually a scant 2 teaspoons worth

US Customary - Metric

Instructions

For the Crust

Mix the graham cracker crumbs, butter, sugar and salt until it resembles wet sand.
3 Cups Graham Crackers, 12 Tablespoons Butter, 1/4 Cup Sugar, Pinch Salt
Press into a 9x13 inch baking dish.
Bake at 350 for 10 min.
Remove from oven to cool.

For the Bars

Using a whisk, stir together the sweetened condensed milk, crema, egg yolks, juice and zest.
1 1/2 Cans La Lechera, 1 Can Media Crema, 4 Large Egg Yolks, 1 Cup Lime Juice, 2-3 Limes
Continue whisking to ensure that all ingredients get mixed well and the mixture begins to thicken.
Pour into the cooled crust.
Place into the oven and bake for 15 minutes.
Let cool and then place in the fridge for 3-4 hours or until set.

Notes

*if the store is ever out of media crema, I'll skip it and just use two cans of leche condensada. Shhhh don't tell Cade! Also, occasionally this mixture doesn't thicken. I have no clue why. Almost always it does, but I'm just forewarning

Store covered in the refrigerator

Nutrition