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Do you ever feel like Goldilocks when you're searching for that "perfect" recipe? Some are too "this"; some are too "that", but this one was "just right!" After making four different recipes for Key Lime Pie, I discovered something: no one in the family cared for them after the third bite! The fillings were just too thick, too tart and too much of it and our senses were overloaded soon after eating the pies. I needed something with the Key Lime "kick", but less of it. We were also equally burnt out on graham cracker crusts so I used Shortbread Crust for Custard Tart as the base which was just flawless and I highly recommend! I read through the recipe twice, noticed that in the Directions, there is a "hidden" 1/2 cup of flour that is needed to stablize the filling so don't leave it out! Used 4 whole eggs, added 1/8 tsp. of Boyajian Pure Lime Oil rather than the zest, added the 1/2 cup of flour to everything else and it poured right onto the hot crust. Baked for 20 minutes and was ever-so-slightly overdone; next time, I'll bake it for 15 minutes. Let it cool, cut everyone at the cookout a slice, with whipped cream on top and the entire pan was gone before I knew it! Just the perfect amount of Key Lime filling to crust; we finished every bite, for the very first time! A real treasure of a recipe for those that love cheesecake, Key Lime flavour or a lighter version of Key Lime Pie.
Amazing!!! These were easy to make and perfect for Summer! I also used 4 whole eggs, and they turned out great. I usually don't like cheescake, but I just loved these and so did everyone else. I skipped topping them with powdered sugar, and piped on some fresh whipped cream instead. Thanks for the great recipe I will be making these for many many years to come! :)
I had a bag of key limes and my name is Lauar, just had to try it. I thought the crust mix was way too buttery, but to my surprise it worked beautifully. Easy and delicious. I topped mine with some candied lime zest. Thanks
Delicious! I had exactly 3/4 up of fresh key lime juice left after making Key Lime Pie. These were great. I sprinkled with powdered sugar on top.
Oh, delicious! I really liked the crust which was neither the usual graham cracker crust nor a batter crust, but something in between! Used a combination of lime juice and lemon juice (heavy on the lime) instead of key lime juice but otherwise followed the recipe. Would start checking for just-doneness at around 15 minutes the next time. Thank you for sharing!
Just finished making these, but instead of the graham cracker crust, I used an oreo crust. They're still cooling but they smell amazing!
Delicious flavor...!!!. I have made them twice because we love lime or lemon taste in baked desserts and these chessecake bars are out of this world. Thanks for this recipe, Taterbug! :)