1 cup plus 2 1/2 finely ground graham cracker crumbs
1/3 cup sugar
5 tbsp unsalted butter, melted
3 large egg yolks
1 1/2 tsp finely grated lime zest
2/3 cup fresk Key lime juice
1 cup sweetened condensed milk
1/4 cup heavy cream
2 limes, sliced into half-moons
Instructions
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.
Originally Submitted
2/1/2011
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