Yield: 12-16 Bars
Ingredients:
- 1 1/2 sticks salted butter, melted, plus more for the pan
- 24 graham cracker sheets
- 1/4 cup granulated sugar
Ingredients for the filling:
- 8 oz. pkg. cream cheese, at room temperature
- 5 large egg yolks
- 2 14 oz. cans sweetened condensed milk
- 1 cup bottled Key lime juice
- 2 Tbsp. grated lime zest (from about 4 limes), plus more for garnish
- 3/4 cup heavy cream
- 3 Tbsp. powdered sugar
Directions:
- MAKE THE CRUST: Preheat the oven to 350 F. Butter a 9-by-13-inch baking pan and line with parchment paper, leaving a 2-inch overhang; butter the parchment.
- Combine the graham crackers and granulated sugar in a food processor and pulse until fine crumbs form. Pour in the melted butter and pulse until the crumbs are well coated and stick together when pinched. Press the mixture evenly into the bottom of the prepared pan. Bake until just set, about 10 minutes. Set aside to cool slightly.
- MAKE THE FILLING: Whisk 7 ounces of the cream cheese in a medium bowl until smooth, about 1 minute. Whisk in the egg yolks until well combined, scraping the bottom and sides of the bowl. Add the condensed milk, lime juice and lime zest and whisk until well combined.
- Pour the filling into the crust. Bake the bars until the center is just set but still slightly jiggly, about 15 minutes. Let cool for 30 minutes, then refrigerate until chilled, at least 2 hours.
- Use the parchment paper to carefully remove the bars to a cutting board. Cut into squares.
- Before serving, whisk together the powdered sugar and the remaining 1 ounce of cream cheese in a medium bowl until well combined. Gradually add the heavy cream and whisk until medium peaks form. Dollop or pipe onto the bars and garnish with more grated lime zest.
