Tangy citrus dessert squares (Print Version)
# Ingredients:
→ Crust
01 -
15 sheets graham crackers (or 30 squares, about 1¾ cups crumbs)
02 -
2 tablespoons sugar
03 -
Pinch salt
04 -
6 tablespoons unsalted butter, melted
→ Filling
05 -
6 ounces cream cheese, room temperature
06 -
1 (14-ounce) can sweetened condensed milk
07 -
4 egg yolks
08 -
1 tablespoon lime zest
09 -
½ cup key lime juice, or regular lime juice
10 -
½ teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 350°F. Line a 9x9-inch pan with aluminum foil or parchment paper, and set aside.
02 -
In a food processor or in a large Ziploc bag with a rolling pin, crush the graham crackers until fine crumbs form.
03 -
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.
04 -
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.
05 -
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.
06 -
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 be brown.
07 -
Remove from the oven and chill in the refrigerator for 2-4 hours before serving. Cut and serve, store in an airtight container in the refrigerator for up to 5 days.
# Notes:
01 -
15 sheets graham crackers is about 1¾ cups of crumbs.
02 -
Store key lime squares in an airtight container in the fridge for up to 5 days.
03 -
To freeze, flash-freeze the bars on a baking sheet for a few hours, then wrap each bar with plastic wrap and place in an airtight container or Ziploc bag. Freeze for up to 3 months.