1/3 cup sugar (for crust)
1/3 cup sugar (for whipped cream)
1 teaspoon vanilla
8 tablespoons unsalted melted butter (5 tablespoons for the crust 3 for the pan)
4 egg yolks
2 teaspoons finely grated lime zest
1 cup fresh Key lime or lime juice
1 can sweetened condensed milk
1 pint cup heavy cream
Key limes, thinly sliced into half-moons
Add 1 ½ tablespoons of the melted butter to the bottom of your pan. Cover your pan with parchment paper. Add the remaining 1 ½ tablespoons of melted butter to pan on top of the parchment paper. Set aside.
Preheat oven to 350 degrees.
Ground the Honey Grahams until finely ground. Mix the graham cracker crumbs, sugar, and butter in a small bowl.
Add to the pan and press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 – 15 minutes. Let cool completely on a wire rack.
Prepare the filling. Place 4 egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment.
Mix on high speed until very thick. This should take about 5 minutes. Reduce speed to medium. Add condensed milk in a slowly while mixing. 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).
Place cream in a bowl (add sugar to taste) and 1 teaspoon of vanilla extract. Use the electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Refrigerate until ready to use.
Garnish bars with whipped cream and a slice of lime.
Here is the link to my video tutorial: http://youtu.be/l4-czGpR1nk