2 cups finely crushed crunchy gingersnap cookies (or graham crackers)
3 tablespoons salted butter, melted
4 oz cream cheese, soft
4 egg yolks
14 oz can sweetened condensed milk
1/2 cup key lime juice
2 teaspoons lime zest
Instructions
Preheat the oven to 350F degrees. Line a 9x9 baking pan with
aluminum foil, leaving an overhang on the sides, and lightly spray
with nonstick spray. Set aside.
Make the crust- Pulverize the crunchy gingersnap cookies into a fine
crumb with a food processor. Pour into a medium sized bowl and
mix with the melted butter. Press firmly and evenly into the
prepared baking pan. Bake the crust for 10 minutes as you make
the filling.
Make the filling- In a large bowl using a handheld mixer, beat the
cream cheese on high speed until smooth. Beat in the egg yolks,
scraping down the sides as needed. Beat in the sweetened
condensed milk, lime juice, and lime zest until combined. Pour into
the warm crust.
Bake for 15-18 minutes, or until the edges of the bars begin to
brown. Allow the bars to cool at room temperature in the pan on a
wire rack. Once cooled, place the the refrigerator to chill
completely, at least 2 hours.
Once chilled, lift the bars out of the pan using the aluminum foil
overhang. Cut into squares. Makes 16 squares. Store squares in the
refrigerator (covered) for up to 1 week, if they last that long!
Originally Submitted
2/19/2015
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