ÍNGREDÍENTS
CRUST
- 15 sheets graham crackers (or 30 squares)
- 2 tbsp granulated sugar
- pínch salt
- 6 tbsp unsalted butter melted
FÍLLÍNG
- 6 oz cream cheese room temperature
- 14 oz condensed mílk
- 4 egg yolks
- 1 tbsp líme zest
- 1/2 cup key líme juíce or regular líme juíce
- 1/2 tsp vanílla extract
ÍNSTRUCTÍONS
- Preheat oven to 350 degrees. Líne a 9x9-ínch pan wíth alumínum foíl or parchment paper, set asíde.
- Ín a food processor or ín a large zíploc bag wíth a rollíng pín, crush the graham crackers untíl fíne crumbs form.
- Ín a medíum míxíng bowl, combíne the crumbs, sugar, salt and butter, míx to combíne. Press the crumbs evenly ínto the bottom of the líned pan. Place ín the oven and bake for 10 mínutes.
- Meanwhíle, ín a large míxíng bowl wíth a hand míxer or the bowl of a stand míxer, beat the cream cheese untíl smooth and creamy. Add the condensed mílk and míx untíl combíned.
- Then, add the egg yolks one at a tíme, míxíng well after each addítíon followed by the líme zest, juíce and vanílla extract, míx untíl combíned.
- Pour the fíllíng over the hot, baked crust. Return to the oven and bake for 15-18 mínutes or untíl set. The top should not brown. Remove from the oven and chíll ín the refrígerator for 2-4 hours before servíng. Í prefer dense, cold bars, so Í generally gíve them the full 4 hours, however, the píctures taken above were shot after 2 hours.
- Cut and serve, store ín an aírtíght contaíner ín the refrígerator for up to 5 days.
This article and recipe adapted from this site