Key Lime Bars using Stonewall Kitchen Key Lime Curd
Crust:
- 2 cups graham cracker crumbs
- 1/2 teaspoon cinnamon
- 2 Tablespoons sugar
- 1 stick butter, melted
Filling:
- 1 large egg plus, 3 egg yolks, slightly beaten
- 1 (14-ounce) can sweetened condensed milk
- 1 jar Stonewall Kitchen Key Lime Curd
- Lime zest, optional
Topping:
- 1 (8-ounce) container sour cream
- 2 Tablespoons sugar
- 1 teaspoon pure vanilla
Directions
- For the crust, preheat oven to 300 degrees F.
- Line a 13x9-inch pan with foil, allowing ends of foil to come up and hang over sides of pan.
- In a medium bowl, mix together graham cracker crumbs, cinnamon, sugar and melted butter. Spread mixture into prepared pan.
- Bake for 9 minutes and let cool.
- For the filling, mix together egg and egg yolks, sweetened condensed milk, and Key Lime Curd in a medium bowl.
- Spread on top cooled graham cracker crust and bake for 25 minutes at 300 degrees F.
- For the topping, mix together sour cream, sugar and vanilla in a small bowl.
- Spread topping over baked bars and place bars back into oven for an additional 12 minutes.
- Cool bars in the pan. Before serving, cover and place the whole pan in the refrigerator overnight.