Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 175°C with a rack positioned in the middle. Line a 20 cm square tin with baking paper, leaving an overhang on two sides to lift the bars out. Filling: In a big saucepot, heat the cream, sugar, salt, plus lime zest over a high flame till boiling, mixing now and then with a heat-proof spatula in order to dissolve the sugar. Turn the heat down a little in order to maintain a gentle boil for 5 minutes, mixing the whole time once the mixture comes to a boil.
- 2
Cool. Watch the mixture carefully and further turn the heat down if this cream starts boiling rapidly — maintain one gentle boil. It thickens only slightly and stays nearly as runny as single cream. Take out the saucepot from the heat and mix in the lime juice. Keep to one side to cool a little in the saucepot while you prepare the crust.
- 3
Mix. Mix now and then to prevent a skin from forming. Crust: in a mid-sized bowl, mix the graham cracker crumbs, icing sugar, and salt. Tip in the melted butter and mix till well mixed. Move the crust mixture to the ready pan, next use this bottom of a measuring cup or glass plus the pads of your fingers to push it firmly plus uniformly into the bottom of the pan.
- 4
Bake. Cook the crust for a period of 10 to 15 minutes; it’ll darken in color one bit. Take out it from the oven and put it on a rack in order to cool for 10 minutes. Lightly pour the filling over the a little cooled crust, next carefully put the pan, uncovered, in the fridge for at least 6 hours, or overnight, till set. Lift this bars out of the pan using this parchment sling plus move them to a cutting board once set.
- 5
Finish. For the cleanest plus most precise cuts, soak one chef’s knife in hot water, dry it well, next slice the bars. Repeat soaking plus drying the knife among cuts, if you need to, to hold the edges clean. In order to top this Key lime bars: When ready to offer, top every bar using a dollop of whipped cream, next zest this lime over the top. These bars are best offered chilled.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
11.1 g per serving
22.2 % of the 50 g daily maximum · 44.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 258 kcal |
| Protein | 2.6 g |
| Carbohydrate | 20.3 g |
| of which sugars | 13.3 g |
| of which free sugars | 11.1 g |
| Fat | 19.2 g |
| of which saturates | 11.9 g |
| Fibre | 0.6 g |
| Salt | 0.29 g |
Protein per 100 kcal
1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
