Key Lime Bars

By beltranm

Ingredients

• •1 cup finely ground graham cracker crumbs
• •2 1/2 tablespoons finely ground graham cracker crumbs
• •1/3 cup sugar
• •5 tablespoons unsalted butter, melted
• •3 large egg yolks
• •1 1/2 teaspoons finely grated lime zest
• •2/3 cup fresh Key lime juice , (about 23 Key limes total)
• •1 cup sweetened condensed milk, (14 ounces)
• •1/4 cup heavy cream
• •2 Key limes, thinly sliced into half-moons

Details

Servings 16
Adapted from marthastewart.com

Preparation

Step 1

•Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack.(Leave oven on.)
•Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.
•Spread filling evenly over crust using a spatula. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).
•Cut into 2-by-2-inch bars. Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with whipped cream and a slice of lime. Ungarnished bars can be refrigerated in an airtight container up to 3 days.