Key Lime Bars - Hummingbird High

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Preheat the oven to 350 (F). Prepare an 8 x 8 inch square baking dish by lining with aluminum foil or parchment paper, making sure to create an overhang on all sides to ensure that the bars lift out easily.
In a food processor, combine 4 ounces graham crackers and 1/3 cup shelled pistachios until reduced into a fine crumb. Transfer the crumbs to a medium bowl and whisk in 1/4 cup granulated sugar and 1 tablespoon key lime zest until well combined. Pour in 4 tablespoons melted unsalted butter and use a rubber spatula or your hands to toss the crumbs around until they come together and are able to be kneaded together into a small mound.
Transfer the mixture to your prepared baking dish. With your fingers and the palms of your hands, press the crust firmly into the bottom and at least one inch up the sides of the pan. Bake in the preheated oven until lightly browned about 10 to 12 minutes. When the crust is browned and ready, transfer to a wire rack and cool for at least 30 minutes before baking with the filling.

Preheat the oven to 350 (F).
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.

Get the Recipe: Key Lime Bars