Key Lime Bars

By AllisonClayman

Food editors prepared this recipe as part of the "Cookie of the Week" series on Martha Stewart Living Radio.

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.