Tequila Key Lime Bars

I just love these tequila key lime bars! Each summer/fall, my mom brings over bags of key limes and this is one recipe that uses up a lot of key limes, so that's why I like it.

Tequila Key Lime Bars
by Danielle Copeland

1 15 oz box graham crackers
1.5 oz nuts (cashew, pine, pecan, etc)
2 sticks (8 oz) unsalted butter, melted
1/3 cup tequila
1/2 cup fresh key lime juice
5 large egg yolks
2 egg whites
1 14-ounce can sweetened condensed milk
1 tablespoon sugar
Agave nectar or honey, for drizzling (optional)
Preheat the oven to 350 degrees. Pulse the crackers and nuts in a food processor until well ground up. Add the butter and blend until evenly mixed. Set aside 1/3 cup of crumbs; press the rest evenly into a 9-by-13 baking pan. Bake until golden brown, 15 to 18 minutes. Place in the fridge to cool.

In a medium bowl, thoroughly whisk together the tequila, lime juice, egg yolks and condensed milk. Add a few drops of green food coloring if desired.
Beat the egg whites and sugar in a stand mixer until they hold soft peaks. Gently fold the egg whites into the tequila mixture. Remove crust from fridge.

Spread the filling evenly over the crust and bake for 25 minutes; cool. Sprinkle the reserved crumbs on top. Chill in the fridge for 2 hours or overnight before cutting. Cut into squares then drizzle with agave nectar or honey.

When the key limes fall from the tree, they are often yellow on the outside and plump, juicy, and green on the inside.

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  2. Hey Danielle, I LOVE your blog! That raised garden bed is absolutely dreamy. I was curious is you do a fall garden? I wanted to start a small vegetable garden with my kids but wasn't sure what exactly I could grow at the beginning of October. Also, where can I get a good heat tolerant blueberry bush and when are the fruit ready to eat here in South Florida? I'm in Miami.

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