Ingredients: |
Ingredients: CRUST:
12 FULL SHEET GRAHAM CRAKERS (1 1/2 CUPS)
6 TBSP UNSALTED BUTTER, MELTED
1/4 CUP SUGAR
FILLING:
4 OUNCES CREAM CHEESE, SOFTENED TO ROOM TEMPERATURE
4 LARGE EGG YOLKS
14 OUNCE CAN SWEETENED CONDENSED MILK
3/4 CUP LIME JUICE
2 TSP LIME ZEST
GARNISH:
WHIPPED CREAM
LIME SLICES
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Directions: |
Directions:PREHEAT OVEN TO 350º. LINE A 9 INCH SQUARE BAKING PAN WITH PARCHMENT PAPER, LEAVING AN OVERHANG ON THE SIDES TO EASILY LIFT THE BARS OUT OF THE PAN. SET ASIDE
CRUST:
USING A FOOD PROCESSOR GRIND THE GRAHAM CRACKERS INTO FINE CRUMBS. STIR THE CRACKER CRUMBS AND SUGAR TOGETHER IN A MEDIUM BOWL, THEN STIR IN THE MELTED BUTTER. THE MIXTURE WILL BE THICK, COARSE AND SANDY. TRY TO SMASH UP ANY LARGE CHUNKS. PRESS INTO THE BOTTOM OF THE PAY.
PREBAKE CRUST - FOR 10 MINUTES. COOL WHILE MAKING THE FILLING.
FILLING:
WITH A MIXER FITTED WITH A WHISK ATTACHMENT, BEAT THE CREAM CHEESE ON MEDIUM HIGH SPEED UNTIL SMOOTH, ABOUT 1 MINUTE.
BEAT IN THE EGG YOLKS, SCRAPING DOWN SIDES OF THE BOWL AS NEEDED. BEAT IN THE SWEETENED CONDENSED MILK, LIME JUICE AND LIME ZEST UNTIL COMBINED. MAKE SURE THERE ARE NO CREAM CHEESE LUMPS AT THE BOTTOM OF THE BOWL. POUR FILLING INTO WARM CRUST.
BAKE FOR ABOUT 18-20 MINUTES, OR UNTIL THE EDGES OF THE BARS APPEAR SET AND THE CENTER IS ONLY SLIGHTLY JIGGLY.
REMOVE FROM THE OVEN AND ALLOW TO COOL FOR 30 MINUTES AT ROOM TEMPERATURE. CHILL IN THE REFRIGERATOR FOR AT LEAST 2-3 HOURS.
LIFT THE PARCHMENT PAPER OUT OF THE PAN AND CUT INTO SQUARES. GARNISH AS DESIRED.
STORE IN AN AIRTIGHT CONTAINER IN THE REFRIGERATOR. |
This recipe for KEY LIME PIE BARS is from