Key Lime Pie Bars

Adapted from Martha Stewart

yield: about 2 dozen


For the crust:
1 3/4 cup finely ground graham cracker crumbs
3/4 cup butter, melted
2/3 cup sugar

For the filling
4 large egg yolks
5 teaspoons finely grated lime zest
1 and 1/2 (14 oz) cans of sweetened condensed milk (about 21 ounces total)
1 cup fresh key lime juice (or regular lime juice from fresh limes)

For the garnish
1/2 cup heavy cream
1/2 cup confectioner's sugar
2-3 limes, thinly sliced into half-moons

1. Preheat oven to 350 degrees F.
2. Mix graham cracker crumbs, sugar and butter together until combined well. Press evenly into bottom of 9 x 11 baking pan. Use the bottom of a glass to flatten. Bake until dry and golden brown, about 10-13 minutes. Let cool completely on wire rack.
3. To make filling: Put egg yolks and lime zest into bowl of electric mixer with whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium and add condensed milk in a slow steady stream, mixing constantly. Raise speed to high and mix until thick, about 3 minutes. Reduce speed to low & add lime juice. Mix until just combined.
4. Spread filling evenly over crust. Bake, rotating halfway through, until filling is just set, about 15 minutes. Let cool completely on wire rack. Refrigerate at least 4 hours or overnight.
5. Cut into 1 1/2 to 2 inch squares. Keep refrigerated until use.
6. To make garnish: Put cream and confectioner's sugar into clean bowl of an electric mixer fitted with a whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars by piping the whipped cream, and topping with a slice of lime.
7. Ungarnished bars can be kept refrigerated for up to 3 days.