1 cup graham cracker crumbs plus
2 1/2 TBSP 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 key lime juice (23 key limes in total)
1 cup sweetened condensed milk
1/4 cup heavy cream

Preheat oven to 350 degrees F. Stir together graham cracker crumbs, sugar, and butter in small bowl.

Press evenly into 8″ square baking dish.

Bake until dry and golden brown, about 10 minutes. Let cool on wire rack.

Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment.

Mix on high speed until thick, about 5 minutes. Reduce speed to medium.

Add condensed milk in a slow stream, mixing constantly. Raise speed to high; mix till thick, about 3 minutes. Reduce speed to low and add lime juice; mix till combined.

Spread filling evenly over crust.

Bake until filling is set – about 10-12 minutes (rotating once). Let cool completely on wire rack; then refrigerate at least 4 hours or overnight.
Cut into 2″ bars.

Beat cream until stiff peaks form, and dollop on the bars. Makes about 16 bars.

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