Zesty Key Lime Dessert Bars (Print Version)

# Ingredients:

→ For the Crust

01 - 1¾ cups graham cracker crumbs (about 12 large rectangles, crushed)
02 - 2 tablespoons ground pecans (just blitz them in a food processor)
03 - ⅓ cup sugar (plain old granulated)
04 - ¼ teaspoon ground cinnamon (the secret ingredient!)
05 - 1 stick unsalted butter (½ cup), melted and still warm

→ For the Filling

06 - 3 egg yolks, at room temperature (save those whites for an omelet!)
07 - 1 can (14 oz) sweetened condensed milk, the magic ingredient
08 - 4 teaspoons fresh lime zest (from about 3 limes, use a microplane if you have one)
09 - ½ cup freshly squeezed key lime juice (regular limes work perfectly fine too!)

# Instructions:

01 - Position a rack right in the center of your oven and preheat to 350°F. Grab an 8x8 square baking pan, give it a light coat of cooking spray, then line it with parchment paper, leaving some overhang on the sides to create handles for easy removal later. This little trick will make your life so much easier when it's time to slice!
02 - In a mixing bowl, combine your graham cracker crumbs, ground pecans, sugar, and that pinch of cinnamon that makes all the difference. Pour in the melted butter and stir everything together until all those crumbs are evenly moistened. Press this mixture firmly into the bottom of your prepared pan - use the back of a measuring cup to really compact it down for a solid base. Pop it in the oven for 10 minutes until it's just beginning to turn golden and smells absolutely heavenly. Pull it out but keep that oven on!
03 - While your crust is having its moment in the oven, grab the bowl of your electric mixer fitted with the whisk attachment. Drop in those egg yolks and let them whip for a full 2 minutes until they're pale and a bit fluffy. Pour in the condensed milk and keep that mixer running for another 2 minutes - this step is creating the silky texture we're after! Stop, scrape down the sides of the bowl, and toss in all that fragrant lime zest. With the mixer on low speed, slowly drizzle in the lime juice. Once it's all in, let the mixer run for 2 more minutes. You'll notice the mixture getting slightly thicker - that's exactly what we want!
04 - Pour your lime filling over the warm crust, spreading it into an even layer. Slide it back into the oven for 15-17 minutes. You're looking for the filling to be just set - it might have the slightest jiggle in the center, but shouldn't look liquidy. Don't worry if it seems a little soft; the residual heat and cooling time will finish the job. The key to perfect key lime bars is not overbaking them!
05 - Place the pan on a wire cooling rack and let it cool completely at room temperature. As it cools, the filling will continue to set up. Once it's reached room temperature, cover it loosely and transfer to the refrigerator for at least 2 hours, though overnight is even better if you can resist that long! The flavor actually improves with a longer chill time, becoming more complex and zesty.
06 - When you're ready to serve, use those parchment paper handles to lift the entire slab out of the pan and onto a cutting board. With a sharp knife (wiping the blade between cuts for neat slices), cut into squares or bars of your desired size. For the perfect finishing touch, add a tiny dollop of whipped cream or a small slice of lime on each bar if you're feeling fancy. Serve chilled and watch them disappear!

# Notes:

01 - These bars actually taste even better the next day after the flavors have had time to meld together.
02 - Key limes are smaller and more aromatic than regular limes, but standard Persian limes make an excellent substitute.
03 - The cinnamon in the crust adds a subtle warmth that balances the tangy filling beautifully.
04 - For a gorgeous presentation, dust the tops with powdered sugar just before serving.

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