Ingredients
For the Crust:
– 1 package (8.8 oz) Biscoff cookies
– 1/2 cup crushed graham crackers
– 8 tablespoons unsalted butter, melted
For the Filling:
– 6 egg yolks, room temperature
– 1 can (14 oz) sweetened condensed milk
– 2/3 cup key lime juice (or juice from 4 large limes)
– 2 teaspoons key lime zest
– Pinch of salt
For the Mascarpone Whip:
– 4 oz mascarpone cheese
– 1/3 cup powdered sugar
– 1 1/4 cups heavy cream
– Lime zest for garnish
Instructions
1. Preheat the Oven: Preheat to 350°F (175°C) and line an 11×7 inch baking pan with parchment paper.
2. Make the Crust: Crush Biscoff cookies and graham crackers in a food processor. Mix in melted butter until sandy. Press into the pan and bake for 10 minutes. Let cool.
3. Prepare the Filling: Zest and juice the limes. Beat egg yolks and lime zest until thick. Add sweetened condensed milk and mix until voluminous. Stir in lime juice and salt.
4. Bake the Filling: Pour over the crust and bake for 10-15 minutes until slightly jiggly. Cool to room temperature, then refrigerate for at least 3 hours.
5. Make the Mascarpone Whip: Beat mascarpone and powdered sugar until creamy. Add heavy cream and beat until stiff peaks form.
6. Assemble and Serve: Spread whipped cream over chilled bars, refrigerate for 30 minutes, garnish with lime zest, and enjoy!
PREP TIME & NUTRITION:
Prep Time: 15 mins, Cook: 15 mins, Chill Time: 3 hrs 30 mins, Total: 4 hrs
Servings: 12, Calories: 486, Net Carbs: 38g, Fats: 35g, Protein: 7g