Tequila Lime Bars

What do you think of when you here the word tequila?


Salt and a bite of lime?

Cinco de Mayo?


Some of the worst hang overs known to man?

Giant margaritas?

Those would be normal thoughts for a normal person.  I am, however, not a normal person.

I think about “The Sandlot”.  The movie.  Have you seen it?  It is a must, an absolute must.  It combines baseball with an underdog story.  I am such a sucker.  Why do I think of this movie when I am taking a shot of tequila or when I order a margarita?  There is a scene in the movie, where the young boys, decide they are going to celebrate their victory with a trip to a carnival.  Where they quickly learn that ‘chaw, big chief, plug, wad, chewing tobacco or ‘Baccy does not mix well with the Tilt-a-whirl.  Large amounts of nicotine and carnival rides can only mean one thing…puke.  Projectile vomiting.  All to the music of The Champs and their one hit wonder … TEQUILA!!!

See…not normal.

TEQUILA!  (instrumental)  TEQUILA!  (instrumental)  TEQUILA!

The song has been in my head since Saturday.  Since I whipped up these bars.  TEQUILA!

Lime juice, lime zest, and of course tequila create the base for this summery dessert.  A dessert to pull you out of any winter slump.  I took mine to a SuperBowl Party, where they were enjoyed by all.  And if you are worried about the alcohol consumption…the baking process removes most, if not all the alcohol content, leaving just the flavor of tequila behind.

TEQUILA!   Just make these and join me in shouting TEQUILA whenever the urge strikes.


Tequila Lime Bars

Makes about a dozen


    • 1 Box Graham Crackers
    • 1/2 Cup Walnuts
    • 1 + 1/2 Sticks Butter, melted
    • 1 + 1/2 Teaspoons Lime Zest
    • 1/2 Cup Fresh Lime Juice, about 4 limes
    • 1/3 Cup Tequila
    • 1 Can Sweetened Condensed Milk (14 ounce can)
    • 5 Eqq Yolks
    • 2 Egg Whites
    • 1 Tablespoon Sugar
Preheat oven to 350°F.
In a food processor, combine graham crackers and walnuts.  Process until a fine crumb is produced.  Pour in the melted butter and pulse until combined.  Reserve about 1/2 cup of mixture.  Press the rest of the mixture into a 9 x 13 greased pan and place in preheated oven and bake for about 15 minutes, until golden brown.  Remove from oven and let cool.
While the crust is baking, prepare the filling.
Whisk together lime zest, lime juice, tequila, sweetened condensed milk, and egg yolks.  Set aside.
In a mixing bowl, add the egg whites and sugar.  Beat until soft peaks form.  (don’t overbeat or the egg whites will break and fall apart) Fold the egg whites into the lime juice/tequila mixture.  (don’t stir, but fold)  Pour final mixture over the baked graham cracker crust.  Sprinkle the reserved 1/2 cup of crust mixture onto the top of the filling.  Bake for about 20 to 25 minutes, until the filling is set ( when the pan is nudged it doesn’t jiggle ).
Remove bars from oven and let cool and then place bars in fridge for several hours or overnight to completely set.  ( I left mine overnight…they set perfectly).  Cut bars into squares and enjoy!
P.S.  The graham cracker crust is very thick ( I was making these for graham cracker crust lovers).  If you, like me, are not a true lover of graham cracker crust, then decrease the amount of graham cracker and butter by 1/3.  Use only 2 out of the 3 sleeves of graham crackers in one box and only 1 stick of butter.  And if you do not like graham crackers, then use vanilla wafers or any other cookie. 

Published by Mallory

A twenty - something (at least for a little while longer) trying to squeeze the most out of life...but mainly baking/cooking up a storm in my kitchen while watching Netflix.

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