Key Lime Bars

PREHEAT the oven to 375°

PULSE together the graham cracker crumbs, butter and sugar in a food processor until combined.

PRESS the graham cracker crust firmly into the bottom of a Reynolds Kitchens^® Sheet Cake Pan with parchment lining making sure to cover the bottom completely.

BAKE the crust in the oven for 10 minutes and set aside.

ADD the egg yolks to a standing mixer with the whisk attachment and beat the eggs on low speed for 3 to 4 minutes.

POUR in the sweetened condensed milk to the eggs and whisk until combined, and scrape the sides.

DRIZZLE in the key lime juice to the mixture and finish with the zest, and whisk on low speed until completely combined.

POUR the key lime batter on top of the par baked graham cracker crust and bake on 375° for 15 minutes to help settle the mixture.

COOL the bars completely for 1 to 2 hours at room temperature and then chill in the refrigerator.

GARNISH with whipped cream and sliced limes.