2009/02/09 1:40PM update: I JUST received a postcard from Florida KEYS! Talk about coincidence! :D
Key Lime Bars
- 1 cup and 2 1/2 tablespoons finely ground graham cracker crumbs
- 1/3 cup sugar
- 5 tablespoons unsalted butter, melted
- 3 large egg yolks (4 medium ones)
- 1 1/2 teaspoons finely grated lime zest
- 2/3 cup fresh Key lime juice (or to taste, depending on sourness)
- 1 cup sweetened condensed milk
- 1/4 cup heavy whipping cream (*optional)
- Limes slices to garish
- Preheat oven to 350F degrees.
- Stir together graham cracker crumbs, sugar, and butter in a small bowl [picture 1, 2].
- Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes [picture 3, 4].
- Let cool completely on a wire rack.
- Squeeze limes to make 2/3 cups (or to taste) of fresh lime juice [picture 5], set aside.
- Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment [picture 6]. Mix on high speed until very thick, about 5 minutes.
- Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly [picture 7]. Raise speed to high; mix until thick, about 3 minutes.
- Reduce speed to low. Add lime juice; mix until just combined [picture 8].
- Spread filling evenly over crust using a spatula [picture 9].
- Bake at 350F degrees, 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) [picture 10].
- 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.