I mentioned Monday that we had people over this weekend for a “fiesta,” i.e. an excuse to make homemade margaritas and eat tacos.
Since Doug was in charge of the meal, I was in charge of dessert. He cooks, I bake. It works.
I tried to figure out what would go well with tacos & ‘ritas/didn’t require a ton of time/didn’t require a lot of baking. At first I thought cupcakes or chocolate because who doesn’t like those? That doesn’t really say “Jose Cuervo” though.
You know who does though? Martha Stewart.
Martha seems like she knows how to party.
These bad boys were SUPER tart & lime-y. (Also, when in doubt, use a pestle to crush graham crackers. Or is it the mortar? Which is which?!)
It was also really nice to break out my man Chromeo (aka my KitchenAid Mixer). He’s been seriously neglected lately.
I wish I had a picture of the final product, but I remembered after it had been taken out of the fridge, cut into & eaten.
Not so pretty, but super easy & delicious.
Martha would have been proud.
(She would not have been proud of my alternating Instagram & non-Instagram pictures. Martha isn’t down with disorganization.)
Martha Stewart’s Key Lime Bars
1 cup plus 2 1/2 tablespoons finely ground graham cracker crumbs (I accidentally left out the 2 1/2 TBS and it still worked)
1/3 cup sugar
5 tablespoons unsalted butter, melted
3 large egg yolks
1 1/2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice (about 23 Key limes total)
1 can sweetened condensed milk (14 ounces)
1/4 cup heavy cream
2 Key limes, thinly sliced into half-moon
Make 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.)
Make 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).
Cut into 2-by-2-inch bars. Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with whipped cream and a slice of lime. (I completely forgot to make the whipped cream and they were still delicious!)