Key Lime Bars with Graham Cracker Crust

This recipe is from Little Spice Jar blog. As prepared, the bars have a pronounced lime flavor. To decrease intensity, reduce lime zest by one teaspoon.

INGREDIENTS
12 large Graham cracker sections
2 tablespoons ground pecans
1/3 cup granulated sugar
¼ teaspoon cinnamon powder
1 stick (½ cup) unsalted butter, melted
3 egg yolks (room temperature)
1 can sweetened condensed milk (14 oz.)
4 teaspoons lime zest (approximately three limes)
½ cup key lime juice

PREPARATION

• Position rack in center of oven.
• Preheat to 350.
• Spray an 8×8 square baking pan with cooking spray. Line with parchment paper. Set aside.
• In a bowl, combine Graham cracker crumbs, ground pecans, sugar, and cinnamon. Add melted butter. Stir to combine. Make sure all the crumbs are moistened.
• Press crumbs into the bottom of baking pan. Bake for 10 minutes. Remove from oven, but leave oven on.
• In the bowl of an electric mixer fitted with the whisk attachment, whisk the yolks for 2 minutes. Add the condensed milk and continue to whisk for another 2 minutes. Stop the mixer, scrape down the sides. Add lime zest. With the mixer on low, drizzle in lime juice, let mixer run for 2 minutes once added. Mixture will be slightly thicker when done. Pour the filling into crust and bake for 15 minutes.
• Cool completely on rack. Filling will set as it cools. Refrigerate for 2 hours or more. Slice and serve chilled.

Stacey Adger is a lifelong resident of Youngstown. Besides being a talented home baker, she is an officer with the Mahoning County Chapter of the Ohio Genealogical Society. She graduated from The Rayen School and holds a bachelor of arts degree from Youngstown State University. Her great great grandfather, the Rev. Pleasant Tucker, founded Youngstown’s Third Baptist Church in 1874.

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