Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch or 9x9-inch square baking pan. Line with parchment paper, leaving an inch of overhang on two sides for easy removal.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until golden. Let it cool for 5 minutes.
- Zest your limes until you have 1 tablespoon of zest. Juice the limes to get 1/2 cup of juice. Pro Tip: Always zest before juicing!
- In a large mixing bowl, whisk together the sweetened condensed milk, sour cream, egg yolks, and lime zest. Slowly add the lime juice while whisking constantly. The mixture will thicken almost immediately as the acid reacts with the milk.
- Pour the lime filling over the pre-baked crust. Smooth the top with an offset spatula. Reduce oven temperature to 325°F (163°C) and bake for 15-18 minutes.
- Remove the bars from the oven. The edges should be set, and the center should have a slight wobble. Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours, or preferably overnight, to allow the structure to fully set.
- Use the parchment paper to lift the bars from the pan. Top with fresh whipped cream and extra lime zest. Slice into 16 squares. For the sharpest edges, refrigerate the bars for 20 minutes before slicing.
Notes
With the use of full-fat sour cream or Greek yogurt, the lime custard filling is not only rich and creamy but beautifully balanced. The graham cracker crust offers a deep, toasted crunch that perfectly complements the velvety lime custard.
