Feb 8, 2006

Key Lime Bars

I adapted this recipe from a Martha Stewart recipe because Marc loves lime desserts. I've made them in a muffin pan for individual tarts and they were adorable (and delicious, of course) but tricky to get out. Regular limes work fine, although use key limes if you can find them.

Key Lime Bars
Makes 1 dozen

2 cups graham cracker crumbs
1 stick butter, melted
6 large egg yolks
2 14-oz. cans sweetened condensed milk
4 teaspoons grated lime zest
1 cup lime juice

1. Preheat oven to 350 degrees. In a large bowl, combine graham cracker crumbs and butter. Press into the bottom of an 8x8 or 9x9 pan. Bake for 12 minutes or until crust is slightly darker. Let cool while you make the filling.

2. Whisk together egg yolks and condensed milk until thick. Gradually add lime zest and juice. Pour filling onto cooled crust. Bake for 7 minutes, or until just hot. Cool completely, then chill at least 2 hours or until ready to serve. Garnish with extra lime zest and confectioner's sugar if desired.

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