Topped with tangy lime custard, these bars are a perfect pairing of sweet and sour. Olive oil adds a hint of spice to the rich graham cracker crust.
This dessert is juice and oil based, making it 100% dairy free.
Don’t over-mix the filling! Mixing the eggs for too long can add a lot of air to the lime filling. When baked, this can create bubbles on the top.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat oven to 350°F. Take out 4 eggs from your refrigerator. Using 1 teaspoon or less of the extra-virgin olive oil provided, grease the sides (not the bottom) of a 9x9” baking pan. Zest all 3 limes into a small bowl; juice lemon and limes into another small bowl and set aside.
In a medium bowl, combine graham cracker crumbs, sugar (for crust), salt, and extra-virgin olive oil. Use a fork to mix together until it resembles the texture of wet sand. The crumbs should hold together when you squeeze a handful of them in your palm. Pour the graham crumbs into the prepared 9x9” pan.
Using a heavy-bottomed drinking glass, press the crumbs down into the pan to create an even layer. Bake for 10 minutes.
While the crust is baking, prepare the filling. Using a whisk, combine sugar (for filling) and flour in a large bowl. Add lime zest and whisk until evenly distributed. Add eggs and mix until just combined, and then add the citrus juice.
Remove pan from the oven and pour the lime filling over the hot crust. Return the pan to the oven and bake for an additional 16 to 18 minutes. The lime bars are done when the filling is set on the edges but jiggles slightly in the middle. Remove from oven and let cool to room temperature for 30 minutes, cover, then refrigerate at least 2 hours or overnight.
Using a sharp knife, cut the lime bars into your desired size and shape. (We love them as rectangles.) Remove bars from the pan and place on a serving platter. Using a sieve, sift confectioner’s sugar over each lime bar; doing so after cutting creates a beautiful finish. Serve cold and enjoy!
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