Key Lime Pie Bars

My taste buds have evolved as I've matured. 

For example, a trip to Key West made me fall in love with key lime everything ... key lime pie, key lime bars, key lime ice cream, key lime cupcakes and key lime milkshakes (for breakfast because you don't pass up a milkshake just because it's 9 a.m.).

So this recipe from Britney Breaks Bread went on the to-do list, and it was easy to pull together with most of the ingredients on hand. (And it's a good thing I sent my husband shopping for the biscoff cookies because now I have 2 extra packs.)

These are so simple to make and so good. They will impress guests ... or your family as they devour them in 2 days.

Key Lime Pie Bars

Crust

8.8 oz. pack of biscoff cookies

1/2 cup salted butter, melted

Filling

4 egg yolks

3/4 cup key lime juice

1/4 cup heavy cream

1/2 tsp. vanilla

2 tsp. key lime or lime zest (I subbed lemon)

Pinch salt

Topping
1 1/4 cups heavy cream

1/4 cup sour cream (I subbed plain yogurt)

2/3 cup powdered sugar

1 tsp. vanilla

Pinch of salt

Preheat oven to 350°F. Pulse cookies in blender until crumbs, and mix with butter. Press this mixture into an 8 x 8 pan lined with foil. Bake for 12 minutes. Cool 10 minutes while preparing the filling, and reduce heat to 325°F.

For the filling, beat the egg yolks several minutes until frothy, and beat in the rest of the ingredients. Pour over the filling, and bake until set to the consistency of jello, about 25 minutes. Cool completely and chill fully in the fridge at least 4 hours.

To prepare the topping, beat the heavy cream for 2 minutes on high, and then add in the rest of the ingredients. Beat until stiff peaks form, and then top bars with this. (If desired, remove bars from foil first and place on a platter for super pretty bars. Makes 9 large bars.