Key Lime Pie Bars

No need to jet away for a tropical trip to get your Key Lime fix. It was luck finding Key Limes here at the local grocery store. Ordinarily these coveted type of limes are hard to find and can be in short supply in the US. 

① Key limes, also known as Mexican or West Indian limes, are more aromatic, with tarter and more floral juice.
② They are slightly yellow in color and contain more seeds.
③ Though less common in the U.S., they’re more prevalent throughout the rest of the world.

Even though these limes are small it's well worth the effort to juice them up for your recipes. 
But know that regular limes work just fine for this recipe.

Key Lime Pie Bars
Cook's notes: With summer on its way, it's the perfect time to share these refreshing key lime pie bars. They’re everything you love about traditional key lime pie, but with some delicious twists! Cream cheese is added with just enough to thicken the bars a bit and give them a little more creaminess and tang. Instead of the traditional graham cracker crust a spiced gingersnap cookie crust is substituted a wonderful contrast to the tangy lime filling. Optional, but highly suggested, a sprinkle of toasted coconut and pecans during the last five minutes of baking time. Oh my goodness, they are absolutely yummy and you may be tempted to eat more than one. 
Recipes adapted from sallysbakingaddiction.com and recipe makes about 16 bars. 

Cooking Tip: Limes juice better if are microwaved on high for 20 seconds. 

Crust Ingredients: 

• 3 cups finely crushed crunchy gingersnap cookies (or graham crackers)
• 1/2 teaspoon Saigon cinnamon or 3/4 teaspoon regular cinnamon
• 3 tablespoons salted butter, melted

Filling Ingredients: 

• 4 ounces cream cheese, softened to room temperature
• 4 large egg yolks
• 14-ounce can of sweetened condensed milk (not fat free)
• 1/2 cup fresh key lime juice or regular fresh limes (about 7 small ones)  
• 2 teaspoons lime zest (about 1 lime)
• 1/2 teaspoon almond extract
• 1/4 cup each toasted coconut and chopped pecans 

Directions:

• Preheat the oven to 350 degrees. Line a 8×8 glass baking pan with aluminum foil, leaving an overhang on the sides, and lightly spray with nonstick spray. Set aside.
• Make the crust: Use a food processor and pulverize the crunchy gingersnap cookies into fine crumbs. Pour into a medium sized bowl and mix with the melted butter and cinnamon.  Press crumbs firmly and evenly into the prepared baking pan. Bake the crust for 8 minutes as you make the filling.
• Make the filling: In a large bowl using a handheld mixer, beat the cream cheese on high speed until smooth. Beat in the egg yolks, scraping down the sides as needed. Beat in the sweetened condensed milk, lime juice, almond extract and lime zest until combined. Pour into the warm crust.
• Bake for 25 minutes, or until the edges of the bars begin to brown. Allow the bars to cool at room temperature in the pan on a wire rack. Note the filling is soft like a key lime pie. Once bars are cooled, place the pan in the refrigerator to chill completely, at least 2 hours.
• After bars are chilled, lift them out of the pan using the aluminum foil overhang. Cut into squares. Makes 16 squares. Store squares in the refrigerator (covered) for up to 1 week, if they last that long!

Notes: Use GF Gingersnap cookies if desired for GF dessert.

              What to do with egg whites? Make an egg white omelet.