Description
These 3-layer Key Lime Pie Bars are a delightful spin on the classic dessert, featuring a buttery crust, tangy lime filling, and rich mascarpone topping that transports you to a tropical paradise.
Ingredients
- 1 package (8.8 ounces) Biscoff cookies
- 1/2 cup crushed graham crackers (about half a sleeve)
- 8 tablespoons unsalted butter (melted)
- 6 egg yolks (at room temperature)
- 1 can (14 ounces) sweetened condensed milk
- 2/3 cup key lime juice (or juice from four large limes)
- 2 teaspoons key lime zest
- A pinch of salt
- 4 ounces mascarpone cheese
- 1/3 cup powdered sugar
- 1 1/4 cups heavy cream
- Lime zest (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- In a mixing bowl, combine crushed Biscoff cookies and graham crackers, then add melted butter and mix well. Press the mixture into the bottom of the prepared baking dish.
- In another bowl, whisk together egg yolks, sweetened condensed milk, key lime juice, zest, and a pinch of salt until smooth.
- Pour the filling over the crust and bake for 15-20 minutes until set with a slight jiggle in the center. Let cool down.
- In a large bowl, beat mascarpone cheese and powdered sugar until smooth. In a separate bowl, whip heavy cream until stiff peaks form, then fold it into the mascarpone mixture.
- Spread the mascarpone whip over the cooled filling, refrigerate for at least two hours until firm, and garnish with extra lime zest before serving.
Notes
These bars are versatile and can be served plain or with fresh berries, mint, or ice cream. Best consumed within a week when stored in the refrigerator.