Florida’s Cream Key Lime Bars

Note: Prep time does not include refrigeration time.

Pour lime juice into the bowl of a stand mixer affixed with a paddle attachment. On low speed, add confectioners sugar, 1 cup at a lime, until combined. Add frozen yogurt and mix on low for 3 minutes.,

Crush graham crackers in a food processor until you have fine crumbs. Add melted butter and pulse several times.

In a mixing bowl, use a hand mixer to whip heavy cream with granulated sugar, mixing on high until peaks form. Gently fold into key lime mixture.

Add graham cracker crumbs to the bottom of a 9 x 12 baking dish (I use Pyrex-clear glass), using a small offset spatula to pat crumbs down firmly. Pour key lime filling on top of graham crushed crackers, smoothing out with the offset spatula. Sprinkle lime zest over the top. Cover with plastic wrap and refrigerate at least 2 hours before serving.

To serve, cut into squares and serve. Cover and refrigerate leftover bars.

Note: I usually make this dessert the night before and refrigerate overnight, but that is optional.