Key Lime Bars

• 1 cup plus 2 1/2 tablespoons finely ground graham cracker crumbs
• 1/3 cup sugar
• 5 tablespoons unsalted butter, melted
• 3 large egg yolks
• 1 1/2 teaspoons finely grated lime zest
• 1 (14-ounce) can sweetened condensed milk
• 2/3 cup fresh Key lime juice (about 23 Key limes total)
• 1/4 cup heavy cream
• 2 Key limes, thinly sliced into half-moons

1. Preheat oven to 350F.
2. Make crust: Stir together graham cracker crumbs, sugar, and butter in a small bowl.
3. Press evenly onto bottom of an 8-inch square glass baking dish.
4. Bake until dry and golden brown, about 10 minutes.
5. Let cool completely on a wire rack.
6. Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment.
7. Mix on high speed until very thick, about 5 minutes.
8. Reduce speed to medium.
9. Add condensed milk in a slow, steady stream, mixing constantly.
10. Raise speed to high; mix until thick, about 3 minutes.
11. Reduce speed to low.
12. Add lime juice; mix until just combined.
13. Spread filling evenly over crust using a spatula.
14. Bake, rotating halfway through, until filling is just set, about 10 minutes.
15. Let cool completely on a wire rack.
16. Refrigerate at least 4 hours or overnight.
17. Make garnish: Cut into 2-inch squares.
18. Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment.
19. Mix on medium-high speed until stiff peaks form.
20. Garnish bars with whipped cream and a slice of lime.
21. Ungarnished bars can be refrigerated in an airtight container up to 3 days.

graham cracker crumbs, sugar, unsalted butter, egg yolks, lime zest, condensed milk, fresh key lime juice, heavy cream, moons

Taken from www.epicurious.com/recipes/food/views/key-lime-bars-389249 (may not work)