These bars are fantastic. They’re as good as they look. I love them.
They are the perfect summer treat, with some limey tang, smooth sink-your-teeth-into-it cool creaminess, and just the right balance of sweetness. If you like tart stuff, this is the recipe for you! The original recipe says animal crackers > graham crackers for the crust, but I’ve only ever made it with graham cracker crumbs and I liked it that way. I would probably like animal crackers, too, but I just haven’t tried it. Graham crackers just felt right. Plus, you can buy a box of graham cracker crumbs nowadays, where you actually get more graham cracker per ounce than you do when buying them whole (at Target)!
I should really make these bars more often. I made them last year for July 4, and they were a hit. I’m a little sad I’ve waited almost another year to make them again. Why the wait? I don’t know. I was too busy having a baby and making chocolate things or something. But I definitely regret it now.
That’s why, when I was asked to make stuff for this weekend’s baby shower, I quickly offered to make these limey summer treats. The time is way overdue. I’ve been craving them, but needed an excuse to make a big batch. Celebrating the arrival of Baby Boy L is an excellent reason to make these festive treats!
Just FYI, the Cooks Illustrated magazine I originally made these out of says that bottled lime juice is inferior, so use fresh lime juice if you can. They also said that the variety of lime you use shouldn’t affect the final outcome much, although apparently Persian Limes yield a lot more juice than Key Limes. I’m not sure what kind of limes I picked up– I just got the ones that were selling nine for $2.49 at Trader Joe’s.
Whether it’s for a baby shower, July 4 festivities, a summer picnic, or vegging in front of the TV, I highly recommend you give these tangy lime bars a go! They look pretty, and more importantly, taste really good!
Key Lime Bars Recipe
from Cooks Illustrated magazine (July and August 2006), instructions slightly paraphrased
Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.