Key Lime Bars

Something about summer calls for chilled citrus treats.  When I was a kid, it was those orange and vanilla push-up pops.  Now I'm on to other things.  There are margaritas, lemonade with fresh lemon juice and actual pulp, lemon bars, and if you're willing to go out on a limb, key lime bars.  They are lemon bars' swanky unexpected cousin, and are, in my opinion, better for their slight plot twist.  You can see the picture of the key lime bar basking in all her summery goodness!      

You can also see that the crust to this bar is no lightweight.  It is a thick, buttery blend of graham cracker crumbs, sugar, butter, and a bit of cinnamon.  It is sturdy enough to hold up what can at times be a too-soft-to-cut dessert.  Not with this crust.  Notice how the bar still has a nice, crisp edge after being cut; that's thanks to its weighty crust.  If you prefer a higher filling to crust ratio (if you really like that lime tang!), simply cut the amount of crust ingredients down by a third without reducing the filling.    

These bars would be great served up with some vanilla ice cream, whipped cream, or nothing at all.  They are rich in flavor and can stand well on their own.  They are divine.  Eat them at room temperature for best flavor, but be sure to chill them after they have cooled form the oven to help them set.  And now for the recipe:

Key Lime Bars

Makes 16 small squares

Crust Ingredients:

• 12 full graham cracker sheets (the way they come in the box), ground into crumbs 
• ⅓ cup granulated sugar
• ¼ tsp cinnamon
• 1/2 cup unsalted butter, melted

Filling Ingredients:

• 3 egg yolks
• 1 can (14 oz) sweetened condensed milk
• ½ cup lime juice (about 3 limes - I used bottled Key Lime Juice that a family member happened to have brought back from the Keys, but you can use fresh juice from any lime) 
• green food coloring (optional)

1. Preheat the oven to 350 degrees F.  Cut a sheet of parchment paper to fit inside an 8 X 8 square baking pan, so that the edges come all the way up the side of the pan.
2. Stir together the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl with a fork until well combined. Press crumb mixture evenly onto bottom of the pan. Bake crust for 10 minutes. Remove from the oven, leaving oven on.
3. Whisk the egg yolks for 2 minutes, then add the sweetened condensed milk and continue to whisk for another 2 minutes. Add the lime zest to the lime juice along with the food coloring (if using) and with the mixer on low, slowly add to the egg yolk mixture. Whisk until well combined, about 2 minutes. Mixture will thicken slightly when done. Pour filling into crust. Bake for 15 minutes. Cool completely on rack (the filling will set as it cools). Refrigerate for at least 1 hour, 2 - 3 for best results. Slice into 16 pieces. Serve chilled.