Depending on how the day goes, I may or may not have a photo of my key lime bars! I brought them into work this morning... & of course I at one for breakfast (just to make it easier for others to serve themselves!) Wouldn't want it to be a struggle, right?
Christine, here is the recipe! No... It's not a family recipe -- good ole Martha Stewart.
Since I won't be able to photograph them, I'll have to make another batch. Happy Mom and Dad?
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)
1/4 cup heavy cream
2 Key limes, thinly sliced into half-moons
1. 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.)
2. 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.
3. Spread filling evenly over crust using a spatula. Bake, rotatingdish halfway through, until filling is just set, about 10minutes. Let cool completely on a wire rack. Refrigerate atleast 4 hours (or overnight).
4. Cut into 2-by-2-inch bars. Put cream in the clean bowl ofan electric mixer fitted with the clean whisk attachment.Mix on medium-high speed until stiff peaks form. Garnishbars with whipped cream and a slice of lime. Ungarnishedbars can be refrigerated in an airtight container up to 3 days.