Lime Squares with Zesty Graham Cracker Crust

Adapted and modified from Martha Stewart

Ingredients

• For the Crust

  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
  • 1 2/3 cup graham-cracker crumbs
  • 1/4 cup sugar
  • 1 tablespoon grated lime zest

• For the Filling

  • 2 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup fresh lime juice (I used hand squeezed fresh, but I think I'll go with bottled next time)

Directions

1. Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
2. Mix graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 10 minutes. Cool crust, 30 minutes.
3. To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
4. Bake until set, 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.