Key Lime Pie Bars

Hello!

These bars are perfect for spring - equal parts sweet and tart. They also may have supplemented my breakfast during an office move I was working on, no shame in that either.

The only other time I've made key lime anything, I decided to juice actual key limes. I can't stress this enough, it's not worth it. It's so time-consuming, your fingers will hurt, and you need an excessive amount of key limes to get the right amount of juice. Just buy the bottled version and save yourself the hassle.

I can't wait to try to make other citrus bars, but these will be a winner every time.

Key Lime Pie Bars
INGREDIENTS
12 full sheets cinnamon graham crackers
1/4 cup pecans
1/3 cup granulated sugar
1/2 cup butter, melted
3 egg yolks
1 - 14 oz can sweetened condensed milk
4 teaspoons lime zest
1/2 cup key lime juice

INSTRUCTIONS
Preheat the oven to 350ºF.

Grease a square, 8x8 pan and line with parchment paper.

In the bowl of a food processor, grind the graham crackers, pecans, and sugar together. Once the crumbs are very fine, pour in the melted butter and blend.

Press the crust mixture into the prepared pan and bake for 10 minutes. Remove from the over and let chill but keep the oven on.

In a large bowl, whisk egg yolks until light and frothy. Add in the condensed milk and whisk until combined, about one to two minutes. Next, add the zest and juice, mixing until everything is well combined and mixture is thinned. Pour lime mixture on to the pre-baked crust and put back into the oven for 15 minutes until just set.

Cool completely before cutting as the mixture firms up while it cools.

Keeps in fridge for about 5 days.