(about 9 squares)
Two pound bags of key limes were on sale this week and I couldn't resist making these squares. They are very easy to make... you just need a bit of patience to squeeze all of those tiny limes.. but the effort is well worth it.
I add a couple of pinches of ground ginger to the graham crust because I love how that plays off the lime. The squares were so good... creamy, tangy and quite tart... I had to fight the urge for seconds.
1 cup graham cracker crumbs
2 tbsp brown sugar
2 pinches ground ginger (optional)
4 tbsp butter, melted (1/2 a stick)
key lime topping
1/2 - 3/4 cup fresh key lime juice*
1 (packed) tbsp lime zest
Stir the zest into the lime juice and set aside while you prepare the graham crust mixture.
4 egg yolks
1 14 oz can sweetened condensed milk
sweetened whipped cream for serving
Preheat oven to 375°F.
Combine the graham crumbs, sugar and ginger. Stir in the butter and pack the mixture firmly into the bottom of an 8" square baking pan.
Bake for about 8-10 minutes, then remove from the oven. Reduce the heat to 325°F.
While the crust is baking whisk together the egg yolks and the sweetened condensed milk. Then whisk in the lime juice with the zest.
*I love these squares on the tart side, so I use 3/4 cup lime juice - if you prefer them sweeter, then reduce the amount of juice to 2/3 cup or 1/2 cup.
Pour the mixture over the graham crust and return to the oven for about 13-15 minutes. It will be done when the topping has set but still "jiggles".
Allow to cool and then refrigerate for a few more hours before serving.
Cut into 9 squares and serve with whipped cream*.
*I like putting the whipped cream into a small plastic bag and then snipping off a corner to squeeze it out.. any unused portion goes back into the refrigerator in that bag.