Thursday, 25 July 2013

Sinner Thursdays - Key Lime Bars

Forget the burgers, marinated chicken wings and minted lamb kebabs - to me, a BBQ spread just isn’t complete until you’ve laid out a delicious Key Lime Pie.

Light, sweet and tangy all at once, a good Key Lime is just as refreshing as it is delicious. One mouthful and I’m instantly whisked away to blue skies, tropical seas and the Florida keys.

Anyway, after weeks and weeks of baking chocolatey, peanutty goodness (ahem), I decided to work the sun to my advantage by creating these delicious Key Lime Bars.

With only a few ingredients and just a teeny tiny bit of work involved, these little bites could not be simpler to make. Although, let me tell you, they’re even simpler to devour...

If you fancy a low-carb treat, then swap the Hobnob base for this nutty delight here. If not, what are you waiting for?

Get baking, tuck in and prepared to be whisked off to an imaginary tropical island with every bite...

Sam x


(Adapted from Brown Eyed Baker)

Key Lime Pie Bars Recipe

230g hobnobs, finely ground into crumbs
5 tbsp unsalted butter, melted
2 tbsp honey

60g full-fat cream cheese, softened
Grated zest of one lime
Juice of 4 limes
Pinch salt
1 can sweetened condensed milk
1 egg yolk

Handful toasted desiccated coconut (optional)


1) Preheat the oven to 180C, then grease and line and 8-inch square tin. In a food processor, blitz together the hobnobs, butter and honey until the mixture starts to come together. Press down into the tin, then bake for 10 minutes.

2) Mix together the cream cheese, salt and lime zest, then whisk in the condensed milk until there are no lumps. Continuing to whisk, add in the lime juices and egg yolk until combined. Pour on top of the cooked crust, then bake for 15 to 20 minutes.

3) Leave to cool, then place in the fridge to set. When ready to serve, sprinkle over desiccated coconut and enjoy!