Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Key-Lime Bars By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 16 This recipe is based on the famous Key-lime pie from Joe's Stone Crab restaurant in Miami Beach. Ingredients 5 ¾ ounces graham crackers (about one-third of a 1-pound box), ground to fine crumbs in a food processor (1 cup plus 2 ½ tablespoons) ⅓ cup sugar 5 tablespoons unsalted butter, melted 3 large egg yolks 1 ½ teaspoons finely grated lime zest (about 2 limes) 1 can (14 ounces) sweetened condensed milk ⅔ cup fresh Key-lime juice (about 20 Key limes) ¼ cup heavy cream 2 Key limes, thinly sliced into half-moons, for garnish Directions Preheat oven to 350 degrees. Stir together crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass pan. Bake until dry and golden brown, about 10 minutes. Let cool in pan on a wire rack. Leave oven on. Place egg yolks and zest in the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until mixture is very thick, about 5 minutes. On medium speed, pour in condensed milk in a steady stream, scraping down sides of bowl. Beat on high speed until thick, about 3 minutes. On low speed, add lime juice; mix until just combined. Pour filling over crust; spread evenly. Bake until just set, about 10 minutes. Let cool completely on a wire rack. Chill at least 4 hours or overnight. Beat cream in a medium bowl until stiff peaks just form. Cut dessert into 1 1/2-by-2-inch rectangles. Garnish each with whipped cream and a slice of Key lime. Cook's Notes If you can't find Key limes, use regular fresh lime juice. The bars will keep, wrapped in plastic, in the refrigerator for up to 3 days. Print