As you can see this was made a little "extra" green. Why you ask? Because this was a perfect St. Patrick's Day dessert. A light and zingy flavor profile to welcome or this year coax spring into coming..
*For the shortbread crust
- 1 c flour
- 1 stick butter, softened
- 1/4c powdered sugar
- 1 c sugar
- For the Key Lime Filling
- 14 ounces (1 can) sweetened condensed milk
- 2 large egg yolks
- 1/2 cup fresh squeezed key lime juice
- 1 teaspoon fresh grated key lime zest
Preheat oven to 350 degrees and spray an 8x8 inch pan with nonstick cooking spray.
In an electric mixer, combine flour, powdered sugar, and butter until crumbly and the butter is evenly distributed throughout. Press the dough evenly into the pan with your hands, making sure to go up the sides slightly. Bake for 15-20 minutes until golden brown.
In a large bowl, whisk together 14 ounces sweetened condensed milk and 2 large egg yolks until fully combined. Add 1/2 cup key lime juice and 1 teaspoon key lime zest and whisk until smooth. Pour filling into the cooled crust, using a rubber spatula to carefully spread evenly across the pan.
Bake in the preheated oven for 15 minutes, or until the custard is set. BE CAREFUL NOT TO BAKE — the outside of the custards should be firm, but the center should still be jiggly. The bars will continue to set outside the oven. Transfer the pan to a wire rack to cool completely, before chilling for at least 2 hours before serving.
Cut into 2 inch squres. Top with whip cream!! Sprinkles just for fun!!