Key Lime Bars
(or Lime Bars if using regular limes)
makes 18-24 bars
For the crust:
1 cup plus 2 1/2 Tbsp. finely ground graham cracker crumbs
1/3 cup sugar
5 Tbsp. unsalted butter, melted
For the filling:
3 large egg yolks
1 1/2 tsp. finely grated lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup fresh Key lime juice or bottled Key Lime Juice (or use regular Persian limes, about 4)
For the garnish:
1/4 cup heavy cream
2 Key limes, thinly sliced into half-moons
For the crust: 1. Preheat oven to 350 degrees F. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square foil lined baking pan. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack.
For the filling: 1. 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.
Assemble bars: 1. Spread filling evenly over crust using a spatula. Bake, rotating halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours or overnight.
Make garnish: 1. Cut 18 or 24 lime 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.
on May. 5, 2012 at 12:20 PM