Key Lime Bars
-1/2 c. or 1 stick unsalted butter; melted, browned, and cooled
-1/2 c. powdered sugar
-1/4 tsp. salt
-1 c. all-purpose flour
-4 egg yolks
-14 oz or 1 can sweetened condensed milk
-3/4 c. key lime juice ( I use Nellie & Joe's)
-zest of small lime
-1 c. sour cream
-3 Tbsp. powdered sugar
In a small pan or pot (preferably not one with a dark bottom) melt the butter over medium heat. Continue cooking, it will bubble, then start stirring and watch as the butter bits start to turn brown. It will start to smell nutty, it browns quickly, so once the bits get nice and brown, take it off the heat. Pour the melted butter in a heat safe dish and refrigerate.
Preheat oven to 350 degrees. Line a 9x9 inch pan with parchment paper, leaving sides hanging over. Coat with non-stick cooking spray. Using a blender, mix cooled browned butter, powdered sugar, salt and flour until combined. Press evenly into the prepared pan and prick all over with a fork. Bake for 15 minutes.
Meanwhile, in a bowl, whisk egg yolks, sweetened condensed milk, key lime juice (or regular lime if that's all you have), and zest until creamy and combined. Pour over warm crust. Return to oven and bake for 25-30 minutes or until center is firm-no jiggling when you move the pan. Let cool on rack, and then refrigerate for 2 hours to a full day, depending on when you want to serve.
Once ready to serve, whisk together the sour cream and powdered sugar. Pull up on parchment sides to remove bars from pan. Spread sweetened sour cream over cooled bars. Cut into squares, triangles, or whatever shape you desire.
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