Lemon Lime Pie Bars

Tangy lemon lime filling and whipped cream top a sweet and salty cracker crust.

LemonLime Pie Bars

If you like lemon and lime desserts as much as I do, you’re going to love this recipe.

These Lemon Lime Pie Bars are a great treat to cool you off from a long summer day!

And here in Northern California, we have not only had unending hot days to deal with, we are also dealing with smokey skies from the terrible wildfires.

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So, now is the perfect time to whip up this lemon-limey treat!

You start by baking a unique crust – using salted crackers, brown sugar and butter.

This delicate crust is then topped with a zesty lemon-lime filling that is gently baked to perfection.

You then top this goodness with sweet, fluffy whipped cream. Toss it in the fridge until its chilled. Then cut and serve.

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Lemon Lime Pie Bars

  • Servings: 12
  • Difficulty: easy
  • Print
LemonLime Pie Bars Thumbnail

Be: Sheila | Sweet Baked Life

Ingredients

  • 2 sleeves crackers (I used one 6 oz box of Late July Classic Crackers)
  • 2 tablespoons light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 5 large egg yolks
  • 1 (14 oz) can sweetened condensed milk
  • 1 tablespoon lime zest
  • 2/3 cup lime juice
  • 3 tablespoons lemon juice
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon honey
  • Lime wedges and zest for garnish

Instructions

  1. Heat your oven to 350 degrees. Prepare a 9-inch square pan with parchment paper and set aside.
  2. Into a medium bowl, add the crushed crackers, brown sugar and butter. Mix to combine. Pour mixture into prepared pan and press to an even layer. Bake for about 20 minutes, or until golden.
  3. While the crust is baking, whisk the egg yokes in a medium bowl until smooth. Add the sweetened condensed milk, lime zest, lime juice, and lemon juice. Then whisk until fully combined. 
  4. Remove the crust from the oven and gently pour the lemon-lime filling over the top. Bake for 15-18 minutes, until the top is just set. Cool for about 15 minutes on a wire rack, then cover and place in the refrigerator until set, at least 2 hours, or overnight if possible.
  5. When you are ready to serve, whip the heavy cream with an electric mixer until soft peaks form. The add the vanilla and honey and continue to mix until combined. Top the bars with the whipped cream and garnish with lime wedges and zest, cut and enjoy!

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Nothing better in my mind than a indulging in these Lemon Lime Pie Bars!

Sweetly,

Sheila

 

{Recipe adapted from Half Baked Harvest}


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