Key Lime Bars

For David's birthday we had the family over and had a Mexican celebration since his birthday was only 2 days after Cinco-De-Mayo. Well I had a TON of left over limes and really didn't know what to do with them so I looked on line and came across this one and it's really, really good.

Key Lime Bars

• 2 Cup Graham Crackers, crushed
• 4 Tablespoons Brown Sugar
• 8 Tablespoons Unsalted Butter, melted
• 2 Pinch Salt
• 2 14 ounce cans Sweetened Condensed Milk
• 1 Pound Key Limes, juice only, about 1/2 Cup, 3 regular limes
• 1/2 Cup Greek Yogurt
• 1 Large Egg yolk
• 1 Tablespoon lime zest 
• 1 8 oz container of Cool Whip

Crush graham crackers in a food processor until they are well ground. Stir in sugar, melted butter, and a pinch of salt. Combine well. Pat mixture into sprayed 9x13 pan making sure it is smooth and evenly flat.

Bake crust at 325 degrees for 20 minutes. Then let cool completely.

Meanwhile, juice key limes and add to other filling ingredients. Stir well.
Pour filling into pan with cooled crust. Bake in a water bath at 325 degrees for 45 minutes.
Remove from water bath and let cool completely until the dish is at room temperature, probably 2 hours.
Cover and chill in the refrigerator for at least an hour, but preferably overnight.
Top bars with whipped cream.