These blackberry lime bars are creamy, bright, and super delicious. I learned long ago that women love chocolate and men love berry desserts… supposedly, but that is so not the case with my husband and I. I definitely prefer all things berry and he is all about the chocolate. Well, unless it’s his favorite lime pie from Brazil. Which is where this recipe came from. His lime pie recipe that he learned while living in Brazil is made with a cracker crumb crust, sweetened condensed milk, media crema, eggs and lime juice of course.
One day we were trying to decide on dessert and he voted for his pie, but I was in the mood for blackberries. The juicy blackberries were making the filling too soupy when baked, so we took the crema out and it turned out perfect. It totally reminds me of the lemon bars from this post, but I love them even more.
There’s just something about a fresh fruit dessert that makes me feel so light and wonderful. I mean, really. Even if it’s a long and nasty winder I’ll bust out these blackberry lime bars and suddenly winter doesn’t seem so bad. But as it’s not winter, that just doesn’t matter does it.
Blackberry Lime Bars
- 1½ Sticks or 12 Tablespoons Unsalted Butter, Melted
- 2¾ Cups Graham Cracker Crumbs
- ½ Cup Sugar
- ¼ Teaspoon Salt
- 2 (14oz) Cans Sweetened Condensed Milk
- 2½ Teaspoons Lime Zest
- 1 Cup Lime Juice, Fresh
- 4 Egg Yolks, slightly beaten
- 2 Pint Blackberries, fresh
- If you haven't already, grind the graham crackers in a food processor, blender or in a ziploc with a rolling pin.
- Heat the oven to 350, and grease a 9x13" baking dish.
- In a large bowl stir together the graham cracker crumbs, butter, sugar, and salt. Press the crust mixture into your greased baking dish and bake for 8-10 minutes, or until slightly golden. Remove from the oven and allow to cool on the counter while you prepare the filling.
- In a large mixing bowl, combine the sweetened condensed milk, and eggs. Add the lime juice and zest and whisk thoroughly. Fold in the blackberries, being careful not to break them. Pour into the baked crust and place in the oven.
- Bake for an additional 12-15 minutes. Remove from the oven and allow to cool completely and then refrigerate at least 30 minutes until set.