Key Lime Bars
This recipe is based on the famous Key lime pie from Joe's Stone Crab restaurant in Miami Beach. If you can't find Key limes, use regular fresh lime juice. The bars will keep, wrapped in plastic, in the refrigerator for up to three days.
Food editors prepared this recipe as part of the "Cookie of the Week" series on Martha Stewart Living Radio.
Makes about 16
1 cup plus 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 can sweetened condensed milk (14 ounces)
1/4 cup heavy cream
2 Key limes, thinly sliced into half-moons
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.
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