Key Lime Bars

Chef: Joe's Stone Crab

Ingredients:

  • 1 cup & 2 1/2 T finely ground graham cracker crumbs
  • 1/3 cup sugar
  • 5 T melted unsalted butter
  • 3 large egg yolks
  • 1 1/2 t finely grated lime zest, 2/3 cup fresh Key lime juice (about 23 Key limes total)
  • 1 can sweetened condensed milk (14 oz), 1/4 cup heavy cream
  • 2 Key limes, thinly 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.