Key Lime Pie Bars

I've found a perfect recipe that's quick & easy to make and great to bring along to cookouts and parties this summer - Key Lime Pie bars! If you can't find key limes at your grocery store, try to buy the smaller, more tart limes instead of the regular ones...regular limes just aren't as flavorful! If you're a fan of Key Lime Pie, you definitely need to try out these bars. The homemade whipped cream on top gives it a nice touch, and you could add a bit of confectioner's sugar to it if you prefer it to be sweeter.

Key Lime Pie bars

makes 16 bars

recipe from Martha Stewart

For the crust...

• 1 cup plus 2 1/2 tablespoons finely ground graham cracker crumbs
• 1/3 cup sugar
• 5 tablespoons unsalted butter, melted

1. Preheat your oven to 350 degrees F.
2. Stir together graham cracker crumbs, sugar, and melted butter in a small bowl until well combined. 
3. Press evenly onto bottom of an 8-inch square baking dish. Bake until dry and golden brown, about 10 minutes.
4. Let cool completely on a wire rack. Leave the oven on.

For the filling...

• 3 large egg yolks
• 1 1/2 teaspoons finely grated lime zest (zest from 1 lime)
• 1 can sweetened condensed milk (14 ounces)
• 2/3 cup fresh Key lime juice

1. Put the egg yolks and lime zest in the bowl of your stand mixer with the whisk attachment. Mix on high speed until very thick, about 5 minutes.
2. Reduce speed to medium. Add the condensed milk in a slow stream. Raise speed to high; mix until thick, about 3 minutes.
3. Reduce speed to low. Add lime juice and mix until just combined.
4. Spread filling evenly over the prepared crust using a spatula.
5. Bake, rotating dish halfway through, until filling is just set, about 10 minutes.
6. Let cool completely on a wire rack. Refrigerate for at least 4 hours.

For the whipped cream topping...

• 1/4 cup heavy whipping cream
• 2 limes cut into 16 half moon slices

1. After the pan has completely cooled, cut into 2-by-2-inch bars. {Try to do this a bit neater than I did if you want prettier bars...}
2. Put cream in your rinsed out stand mixer bowl with the whisk attachment. Mix on medium-high speed until stiff peaks form.
3. Fill a piping bag with a large star tip and pipe whipped cream on to the top of each bar.
4. Garnish with a slice of lime.
5. Store in airtight containers in the fridge for up to 2 days!