1 cup - plus 2 1/2 tbls. finely ground graham cracker crumbs
1/3 cup sugar
5 tbls. unsalted butter, melted
Make a crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8 inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack. (Leave oven on)
3 large egg yolks
1 1/2 tsp. finely grated lime zest
2/3 cup fresh Key lime juice, (about 23 key limes total)
1 cup sweetened condensed milk (14 ounces)
2 Key limes, thinly sliced into half-moons
Make a filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.
Spread filling evenly over crust using a spatula. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).
*These are delicious. I love anything citrus. However, these take a lot of time if you are going to juice 23 tiny key limes. I did about half and then cheated and used lime juice. The more tart the better for me. They definitely need to set up in the frig so give yourself time. Only problem, this recipe is for an 8X8 pan, so you don't get very many out of one recipe. Thank you Martha for this great recipe.