5 3/4 Ounces Graham Crackers, Ground to Fine Crumbs (1 C Plus 2
1/3 Cup Sugar
5 Tablespoons Butter, Unsalted, Melted
3 Large Egg Yolks
1/2 Teaspoon Lime Zest, Finely Grated
1 Can Sweetened Condensed Milk (14 Oz)
2/3 Cup Frest Key-lime Juice (about 20 Key-limes)
1/4 Cup Heavy Cream
2 Each Key Limes, Thinly Sliced Into Half-moons for Garni
Instructions
Preheat oven to 350 degrees. Stir together crumbs, sugar and butter in a small bowl. Press evenly into bottom of an 8 inch square glass pan. Bake until dry and golden brown, about 10 minutes. Let cool.
Place egg yolks and zest into the bowl of an electric mixer fitted with the whish attachment; beat on high speed until mixture is very thick, about 5 minutes. On medium speed, pour in condensed milk in a steady stream, scraping down sides of bowl. Beat on high speed until thick, about 3 minutes. On low speed, add lime juice;; mix until just combined.
Pour filling over crust; spread evenly. Bake until just set, about 10 minutes. Let cool completely on a wire rack. Chill at least 4 hours or overnight.
Beat cream in a medium bowl until stiff peaks just form. Cut dessert into 1 1/2-2 in. rectangles.. Garnish each with whipped cream and a slice of Key lime
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Yields: 16 Servings
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