KEY LIME PIE BARS

With summer on its way, I figured it would be the ideal time to share these invigorating key lime pie bars. They're all that you cherish about customary key lime pie, with a delightful turn! A considerable lot of my posts here on Lil' Luna are formulas for cheesecake, this one is the same.

Nothing more needs to be said. I'm somewhat fixated! This time I went simple on the cream cheddar and just included somewhat, sufficiently only to thicken the bars a bit and give them somewhat more smoothness and tang. Wow, they are completely divine. On the off chance that I might, I be able to would eat these ALL late spring long!

They're too simple to make and just require 10 fixings. Beside the chilling, they take around 35 minutes to make, from beginning to end. Not all that terrible, right?! These heavenly key lime pie bars need to go on your must-make list! They were a tremendous hit with my family, I realize they'll get rave audits from yours as well!

This pastry truly is the ideal treat to appreciate amid the warm climate. The kind of lime mixed inside the cheesecake/pie filling will hit the spot! We will convey this to the majority of our mid year occasions since we realize it will be a hit. Make sure out the formula an attempt and let us know how it goes.

Also try our recipe : Cheesecake Bites

INGREDIENTS

CRUST

• 15 sheets graham crackers (or 30 squares)
• 2 tbsp granulated sugar
• pinch salt
• 6 tbsp unsalted butter melted

FILLING

• 6 oz cream cheese room temperature
• 14 oz condensed milk
• 4 egg yolks
• 1 tbsp lime zest
• 1/2 cup key lime juice or regular lime juice
• 1/2 tsp vanilla extract

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line a 9x9-inch pan with aluminum foil or parchment paper, set aside.
2. In a food processor or in a large ziploc bag with a rolling pin, crush the graham crackers until fine crumbs form.
3. In a medium mixing bowl, combine the crumbs, sugar, salt and butter, mix to combine. Press the crumbs evenly into the bottom of the lined pan. Place in the oven and bake for 10 minutes.
4. Meanwhile, in a large mixing bowl with a hand mixer or the bowl of a stand mixer, beat the cream cheese until smooth and creamy. Add the condensed milk and mix until combined.
5. Then, add the egg yolks one at a time, mixing well after each addition followed by the lime zest, juice and vanilla extract, mix until combined.
6. Pour the filling over the hot, baked crust. Return to the oven and bake for 15-18 minutes or until set. The top should not brown. Remove from the oven and chill in the refrigerator for 2-4 hours before serving. I prefer dense, cold bars, so I generally give them the full 4 hours, however, the pictures taken above were shot after 2 hours.
7. Cut and serve, store in an airtight container in the refrigerator for up to 5 days.

Source : bit.ly/2G26OJN

Read more our recipe : Blueberry Cheesecake