Key Lime Pie Bars

For the crust:

• 1½ cups graham cracker crumbs

• 2 tablespoons granulated sugar

• ½ cup unsalted butter, melted

• Pinch of salt

For the filling:

• 4 large egg yolks

• 1 (14-ounce) can sweetened condensed milk

• ½ cup key lime juice (fresh or bottled)

• 1 tablespoon key lime zest (about 4–5 key limes)

• Pinch of salt

• Green gel food coloring, optional

For the topping:

• ½ cup heavy whipping cream

• 1 teaspoon vanilla extract

• 2 tablespoons powdered sugar

• 1 key lime cut into small wedges

1. Preheat the oven to 350°F. Line an 8x8-inch baking dish with parchment paper, leaving an overhang for easy removal.

2. Make the crust: In a medium bowl, mix graham cracker crumbs, sugar, and salt then mix. Stir in melted butter until evenly combined. Press firmly into the bottom of the pan. Bake for 10 minutes. Let cool slightly. Leave oven on and preheated.

3. Make the filling: In a medium bowl, whisk together egg yolks and lime zest until slightly thickened. Add sweetened condensed milk and whisk until smooth. Stir in key lime juice, salt, and food coloring until fully combined.

4. Pour the filling over the pre-baked crust. Bake for 15–18 minutes, or until the center is just set and slightly jiggly.

5. Cool to room temperature, then refrigerate for at least 3, and up to 6, hours to set completely.

6. Make the topping: In a small bowl, combine heavy cream, vanilla, and powdered sugar. Use an electric hand mixer on medium-high speed to whip until stiff peaks form.

7. Lift bars out using the parchment. Slice into squares. Top with whipped cream and lime wedge, before serving. Enjoy!