Key Lime Pie Bars

1. Preheat over to 350F. Line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.

Make the Crust:

1. In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
2. Add all remaining crust ingredients and mix with a fork to combine.
3. Turn loose crumbs out into prepared pan and using a spatula, pack mixture firmly into pan in an even, smooth, flat layer.
4. Bake for 10 minutes. While crust bakes, prepare the filling.

Make the Filling:

1. Combine first 4 ingredients in a large mixing bowl (same one used for crust is fine), and whisk until smooth and combined.
2. Taste filling. If it’s bitter or too tart, add sugar as necessary, to taste. I used 1/2 cup sugar because my Key limes were a bit bitter.
3. After 10 minutes, remove crust from oven and pour filling over it, smoothing the top lightly with a spatula.
4. Return pan to oven and bake for about 45 minutes, or until center is set with only some slight jiggle; some looseness is okay, but there should not be sloshing in the center. You’ll notice the filling near the edges start setting up first; remove pan from oven when center starts to take on the same appearance as the edges. Don’t let the bars get ‘browned’, they should stay fairly pale and light. Bars firm up more as they cool. Bars will be bubbling vigorously so use caution when removing them from the oven.
5. Allow bars to cool in pan on a wire rack for about 2 hours.
6. Cover pan with foil (to prevent fridge smells), and refrigerate for at least 2 hours, or overnight, or until well chilled before slicing and serving.
7. Optionally, garnish with thinly sliced limes before serving.