Key Lime Pie Bars With Meringue
- April 27, 2022
Normally, I just eat all the berries and stone fruits raw but this year, I decided to try my hand at developing desserts.So far this year, I have made a blackberry almond galette, strawberry poppyseed cinnamon rolls, and caramelized banana raspberry swirl muffins.Wanting to make a different type of key lime pie, I took the basic idea and added strawberries to the filling.Print Recipe Strawberry Key Lime Pie Bars 9 bars Total Time 45 mins Servings: 9 Author: Cherry on My Sundae Ingredients Gingersnap crust 1 cup gingersnap cookie crumbs.1 cup granulated sugar Instructions Preheat oven to 350 degrees F. Grease a 8x8 baking dish.Combine the gingersnap cookie crumbs with melted butter and brown sugar.Press the crumbs into the prepared baking dish into one even layer to form the crust.Pour the filling into the pan with the crust and bake for 10 minutes or until the edges have set.Beat the egg yolks with lime zest until it becomes frothy and bubbly, about 5 minutes.To make the gingersnap crust, just combine the cookie crumbs with melted butter and sugar.Since you used only the egg yolks for the filling, I thought it only made sense to use the whites to make a meringue.The cream of tartar will help stabilize the egg whites and assist in making those signature meringue peaks.Slowly add the sugar and continue to beat until stiff peaks form.It helps to use a clean sharp knife to cut the bars since the meringue can be delicate.The tart but slightly sweet filling with the gingersnap crust and marshmallowy meringue is really just heaven.
Key Lime Pie Meringue Bars Recipe
Baths, bedtime stories with funny voices, dinner, walks to the park and school drop-offs – he is a master at all aspects of the dailies.It is at times like this that I find myself wishing that Lucy were one of those girls born with just a few stray wispies… fine, fly-away hair that does not yet reach the shoulder and can be held in place with a simple headband.Cowlicks tuft it out in a few strategic spots, basically demanding that it be braided or secured in a ponytail daily and refusing to hang in a way that looks even close to being civilized.It’s a topknot, and you just made basic white girls across the land drop their Frappuccinos, ruining their PINK yoga pants.Key Lime Pie is one of my favorite desserts on earth, and with Spring weather making an appearance here and there, I decided that these bars are just what we need to celebrate.A shortbread crust, tart key lime filling, and a marshmallow meringue combine to make the perfect handheld treat. .
Lemon Key Lime Pie Bars.
whole lemon meringue pie bars – smitten kitchen
Line an 8-by-8-inch [20-by-20-cm] baking pan with two pieces of parchment trimmed to fit, going in both directions, with some extra hanging over for easy removal of the bars later.Place the graham crackers, sugar, and salt in the bowl of a food processor and process until the fine crumbs form.Combine the egg whites, sugar, vanilla, and salt in the metal bowl of a stand mixer and set over a pan of simmering water.Transfer to a stand mixer and beat on high speed until glossy and very stiff, 2 to 3 minutes.Transfer to the top of the lemon bars, smooth out, and use a large serving fork to create a pattern in the meringue, or the back of a spoon or offset spatula to make swirls like you see here.Use a knife dipped into hot water to cut bars into 12 to 16 squares, depending on how large you want them. .
Easy Key Lime Pie Bars
For the crust, combine the graham cracker crumbs, sugar, and butter and press into an 8” square baking pan.Add cream cheese to a mixing bowl and beat well with electric beaters until smooth.To make ahead, prepare and bake the pie up to 3 days in advance, stored in the refrigerator.The filling and crust can both be prepared separately, in advance, and then assembled and baked when ready.▢ 6 Tablespoons butter , melted Key lime filling: ▢ 2 14 ounce cans sweetened condensed milk.▢ fresh whipped cream , for topping, optional Instructions For the crust, combine the graham cracker crumbs, sugar, and butter and press into an 8'' square baking pan.Add cream cheese to a mixing bowl and beat well with electric beaters until smooth.Make Ahead Instructions: prepare and bake the pie up to 3 days in advance, stored in the refrigerator.The filling and crust can both be prepared separately, in advance, and then assembled and baked when ready.Freezing Instructions: Baked Key Lime Pie can be frozen for up to 3 months. .
Easy Key Lime Bars Recipe
Key lime bars are delicious and incredibly easy to make!With an easy step-by-step guide, you will love how simple and effortless they are to make, and I am sure it will become one of your favorite recipes.They are perfect for all events like dinner parties and barbecues and please a crowd.In a large mixing bowl, stir together graham cracker crumbs, melted butter, sugar, and salt just until combined.While the crust is baking, mix condensed milk and eggs until combined.Let cool to room temperature then transfer them to the fridge and chill at least 3 hours.Take special care not to overbeat the eggs and milk mixture.If for some reason you do not have access to fresh key limes to make juice, or you can't find any key limes at the market you can make a substitution.If you notice that they have become dried out, overly wet, or mold then they have gone bad and aren't edible any longer. .
Best Key Lime Pie with Meringue Recipe
Preheat your oven to 350° F. In a food processor, pulse the graham crackers until they are fine crumbs.While the crust is baking, whisk together the 3 egg yolks, condensed milk, and Key lime juice until blended.
Mini Key Lime Pies
Each mini pie has a buttery and crispy graham cracker crust filled with a velvety lime filling that is the perfect balance of sweet and zesty.Top with a swirl of toasted sweet meringue and lime slices for the ultimate summer treat!These mini pies are incredibly easy to bake and make the most delicious dessert to serve.These mini key lime pies are made with ONLY 7 ingredients!Firmly press the crust mixture into the muffin pan and bake.Frequently Asked Questions Can I make this recipe into a regular size pie?Each mini pie has a buttery and crispy graham cracker crust filled with a velvety lime filling that is the perfect balance of sweet and zesty.Top with a swirl of toasted sweet meringue and lime slices for the ultimate summer treat!▢ Kitchen torch Ingredients 1x 2x 3x US Customary Metric Crust ▢ ½ cup butter melted.▢ 13 graham crackers full sheets Filling ▢ 1 can sweetened condensed milk.▢ ½ cup sugar Instructions Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners and set aside.Firmly press the crust mixture into the bottom and sides of each cavity.1 can sweetened condensed milk, ⅓ cup lime juice, 1 tbsp lime zest, 1 tsp vanilla extract, 1 egg, 2 egg yolks Meringue Whisk egg whites and sugar in a heat-resistant bowl over a double boiler.Remove from the heat and beat with a hand mixer or in a stand mixer fitted with the whisk attachment until the meringue has cooled completely and stiff peaks are formed.Pipe the meringue on the chilled pies and then use a kitchen torch to gently toast the tops.Make ahead : You can prepare the pies up to 1 day in advance and store in the refrigerator until ready to serve.: You can prepare the pies up to 1 day in advance and store in the refrigerator until ready to serve.Full size key lime pie : You can bake this recipe in an 8-inch tart pan. .
Key Lime Bars
My Key Lime Bars have all the great flavor of the classic pie but are even better because they are portable.The crumbly cookie crust, tart filling and cloud-like meringue topping are so easy to make and can be whipped up in a snap!Add ½ of the flour mixture to the butter and sugar and mix until incorporated.Place in the preheated oven and bake for 15 to 20 minutes until lightly golden brown.To make the meringue topping, place the egg whites and lime juice in a clean bowl, using a hand mixer or stand mixer fitted with a whisk attachment and beat until the eggs are foamy.Whip until all the sugar is incorporated and egg whites are opaque, glossy and can hold a medium peak.To assemble the tart, spoon the key lime filling onto the cooled cookie crust and spread to the edges.Top the key lime filling with the meringue and spread out with the back of a spoon or offset spatula.Once the topping is browned, remove the bars from the oven and transfer to a cooling rack.Let cool for at least 20 minutes before using the overhanging parchment flaps to remove the bars from the pan and transfer to a cutting board. .