These key lime pie bars are zesty and delicious treats. They're the perfect way to finish any meal.
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Preheat oven to 180°C. Line a 20cm (base measurement) square cake pan with baking paper, allowing the sides to overhang. Place the biscuit and hazelnut meal in a food processor. Process until fine crumbs form. Add the butter and pulse to combine. Spoon into the lined pan and press evenly over the base. Place in the fridge for 15 mins to chill.
Use an electric mixer to whisk egg yolks and condensed milk in a large bowl for 6 mins or until pale and thick. Whisk in the lime juice. Tint with food colouring, if using. Pour the lime juice mixture over the biscuit base and smooth the surface.
Bake for 15-20 mins or until just set (the centre should still wobble slightly). Set aside to cool completely. Place in fridge to chill for 2 hours or until firm.
Use a clean electric mixer to whisk mascarpone and sour cream in a clean large bowl until soft peaks form. Pour over the slice and smooth the surface. Place in the fridge for 20 mins to chill.
Transfer the slice to a clean work surface. Cut into pieces. Top each piece with whipped cream. Decorate with lime zest, ginger and lime slices.
COOK. STORE. SAVE.
Use it up: Dip leftover crystallised ginger in melted chocolate for a sweet treat.