Key Lime Pie Bars

I happen to adore lemons or any kind of lemonade, lemon curd, lemon bars, lemon cheesecake, lemon-anything! I happen to adore that tart taste that makes your mouth pucker a little. I also happen to LOVE Key Lime Pie. So I thought, why not combine the two? The best of citrus-bar-land! I’m pretty sure that isn’t an actual term, but I’m going with it! Key lime juice is yellow, so if you’d like to stick with a green theme for St. Patty’s Day, add a few drops of green food coloring to the filling mixture.

Crust:

1 ½ cups graham cracker crumbs

2 TBSP sugar

¼ tsp salt

7 TBSP melted butter (salted)

Filling:

7 oz-softened cream cheese

14-oz can sweetened condensed milk

3 egg yolks

1 whole egg

2 TBSP lime zest

½ cup + 1 TBSP key lime juice

½ tsp vanilla

Preheat oven to 350. Line a 9×9 pan with foil and set aside. In a mixing bowl, combine the crumbs, sugar, salt and melted butter. Press evenly into the lined pan. Bake for 10 mins at 350. Meanwhile, in a large mixing bowl, beat the cream cheese til smooth, add the condensed milk and then add one egg yolk at a time, mixing well after each. Add the remaining whole egg and key lime juice, zest, vanilla. Mix well. Pour over the hot crust, return to the oven and bake for another 20 mins (the top shouldn’t brown). Remove and chill in the fridge for 3-4 hours.

Note: This recipe can be gluten free, if you switch out the graham crackers for gluten free ones, just use 8 TBSP of melted butter.

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