Anywho, I found this wonderful recipe over at Mel's Kitchen Cafe and have made them twice now. They are super yummy and super easy so please give them a try and let me know whatcha think, okay.
They would probably be just as tasty with lemon.
Here's what you need:
1-1/2 cups animal cracker cookie crumbs (I use the Sunnyside brand box from Save Mart)
3 Tbs. packet light brown sugar
pinch of salt
4 Tbs. butter, melted, unsalted
2 ounces cream cheese, room temperature
zest of two limes (approx. 2 Tbs.)
1 can (14oz) Sweetened Condensed Milk (I always use fat free and it's delish)
pinch of salt
1 large egg yolk
1/2 cup fresh lime juice (approx. 5 limes)
Preheat oven to 325 degrees.
Line a 8 x 8 inch baking pan with parchment leaving an overhang on two sides and spray the sides not lined with cooking spray. Set aside.
In a food processor process the cookies until you have a fine crumb. If you don't have a food processor you can put the cookies in a large zip-lock bag and smash with a rolling pin or meat tenderizer and still get the same result; plus you don't have to wash up the 25 pieces that make up the food processor!
If you are using a food processor, after the cookies are processed, pour out of bowl then measure the correct amount and place back in the bowl of the processor and add the salt, brown sugar and melted butter and pulse until it resembles wet sand, if you gotta clean it, might as well use it.
If you don't have a food processor, in a med bowl measure the cookie crumbs, salt, brown sugar and melted butter and mix with a fork or your clean fingers until it resembles wet sand.
Pour the mixture into the baking pan and press with clean hands until it is in an even layer.
Bake for 15 - 18 minutes. The crust should be light golden.
While the crust is baking make the filling.
In a medium bowl, beat cream cheese until fluffy. Add the Sweetened Condensed Milk and mix until incorporated.
Add egg yolk and lime juice and mix until completely incorporated.
Pour filling evenly over the baked crust and bake in oven for 20 - 25 minutes or until set and no longer jiggly.
Remove from oven and let cool in pan on top of a wire baking rack for 2 hours. Cover pan with plastic wrap or tin foil and refrigerate for 2 hours until chilled.
Using a small paring knife, run along the edge without the parchment to loosen the bars and then lift up using the parchment to remove the whole bar pan at once. Cut into squares and serve.
Yum! If you like Key Lime Pie or anything with lime, you'll LOVE these!
Here's the handy printable - Creamy Lime Bars
Recipe adapted from - Mel's Kitchen Cafe
Linking up with Fusion Fridays at Jennifer Cooks