Bake in a 350 degree F oven for 10 minutes.
Beat egg yolks and lime zest on high until thick, about 5 minutes. Use a wire whisk attachment with your stand mixer.
Beat in sweetened condensed milk and key lime juice.
Pour onto cooled graham cracker crust and bake for 10 minutes in 350 degree F oven.
Cool completely, and refrigerate at least 4 hours or overnight. Slice.
Serve with homemade whipped cream or the simple Reddi-wip topping.
Key Lime Bars
1 cup finely ground graham cracker crumbs
2 1/2 tbsp finely ground graham cracker crumbs
1/3 cup sugar
5 tbsp unsalted butter, melted
3 large egg yolks
1 1/2 tsp finely grated lime zest
2/3 cup fresh Key lime juice, (about 23 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 F. 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 yolk and lime zest in the bowl of an electric mixer fitted with 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, 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).
4. Cut into 2-by-2 inch bars. Put cream in a 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.
Yield: 16 bars