Lime Lemon and Mint Bars
8-10 Graham Crackers
1/2 Cup of All-Purpose Flour
1-2 tbsp sugar
6 tbsp butter (melted)
1 (14oz) can of Condensed Milk
2-3 lemons (zest & juice)
2-3 limes (zest & juice)
3/4 cup fresh mint leaves
Preheat oven to 375°F. Line a rectangular or square cake pan with foil, overhanging the foil on the sides (so you can lift it all out easily when it’s done.)
Start with 8-10 Graham Crackers. Pulse them in a food processor till it resembles coarse breadcrumbs.
Add 1/2 cup of flour, a tablespoon or two of sugar and 3/4 stick (6 tbsp) of melted butter and pulse till the butter is incorporated and the crumbs start coming together.
Pour the crumbs into the foil lined pan and press down with your fingers to pack it in there. Bake the crust for 6-7 minutes.
While the crust is baking, you can get started with the filling. In a blender, mix together a can of condensed milk with 2 eggs and the zest of 2 lemons. Blend on medium for around 2-3 minutes.
Pour in half a cup of lemon juice (around 2 lemons) and 1/2 cup of lime juice. (Zest your limes before you juice them and keep the zest aside). Pulse a 5-6 times to mix in the citrus juice. Then pour the filling out into a mixing bowl.
Without washing the blender add around 3/4 cup of fresh mint leaves, the lime zest we kept aside earlier and blitz away.
Then add half the lemon n lime filling mix to the blender and blitz till you have a nice green mix.
Pour the minty green mix over the crust and tilt it around to spread it in a nice even layer. Pop it into the oven for 5-6 minutes so it sets slighly. You’ll see little bubbles in the top.
Then take it out of the oven and pour over the remaining lime n lemon mix, tilting it to form a nice even layer over the green mint layer and bake for 10-12 minutes. Then let it cool and refrigerate for a couple hours to allow it to set completely.
When you’re ready to serve, simply pull out the whole thing by the foil, place it on a flat surface and cut into neat little squares. If you want to get fancy, dust with some powdered sugar and garnish with a fresh sprig of mint!
From the Full Moon Native recipe files