When life gives you lemons…you make Lemon Bars! And when you happen to have fresh mint you make…
The tangy and tartness of lemon with the freshness of mint is a classic combination of flavors and I happen to love both! So I thought, why not make lemon bars with a minty layer in between for the best of both worlds. The recipe, which I adapted from the side of a can of sweetened condensed milk, is more reminiscent of a creamy key lime pie rather than the traditional lemon bars you may be used to seeing, but it’s simple and delicious. I used both limes and lemons to give it that extra tartness that I personally like (feel free to use just lemons if you like it less tart). Needless to say they turned out awesome, if I do say so myself. Creamy, sweet, tart, minty and refreshing…the perfect Lime n Lemon Mint Bars. Here’s how you can make them…
Lime n Lemon Mint Bars Recipe
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
green food gel (optional)
– Start with 8-10 Graham Crackers (I personally like the Honey ones, but any kind will do). Pulse them in a food processor till it resembles coarse breadcrumbs.
– Then add 1/2 a 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.
– 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.)
– Pour the crumbs into the foil lined pan and press down with your fingers to pack it in there. Bake the crust in an oven preheated to 375F 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.
– Then 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 (you can add a little green gel food color for a more distinct color, if you want)
– 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!