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26.04.2023 @ 20:37
This recipe is based on the famous key lime pie from Joes Stone Crab restaurant in Miami Beach. If you cant find key limes, use regular fresh lime juice. Makes about 16 servings. Ingredients: 1 cup plus 2 1/2 tablespoons of ground graham cracker crumbs, 1/3 cup sugar, 5 tablespoons unsalted butter, melted, 3 large egg yolks, 1 1/2 teaspoons grated lime zest, 2/3 cup fresh key lime juice (about 23 key limes), 1 can sweetened condensed milk (14 ounces), 1/4 cup heavy cream, 2 key limes, thinly sliced into half moons. Directions: 1. Make the crust: Preheat the oven to 350 degrees. Combine the graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto the bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Allow to cool completely on a wire rack. (Leave the oven on.) 2. Make the filling: Put the egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce the speed to medium. Add the condensed milk in a slow, steady stream, mixing constantly. Raise the speed to high; mix until thick, about 3 minutes. Reduce the speed to low. Add the lime juice; mix until just combined. 3. Spread the filling evenly over the crust using a spoon. Bake the dish, which should be centered in the oven, until the filling is set, about 10 minutes. Allow to cool completely on a wire rack. Chill for at least 4 hours (or overnight). 4. Cut into 2-inch by 2-inch bars. Put the cream in a clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Top the bars with whipped cream and a slice of lime. Cooks Notes: The bars will keep covered in plastic in the refrigerator for up to three days.