This is another decent key lime bar recipe, that's a bit simpler and more tangy than the Little Spice Jar version, with a slightly thinner base.
- 1 cup finely ground graham cracker crumbs
- 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 cup sweetened condensed milk, (14 ounces)
- 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. Garnish bars with whipped cream and a slice of lime.