Ingredients
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12 graham cracker sheets
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1/4 cup granulated sugar
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6 tbsp unsalted butter, melted
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1/2 (8 oz) pkg cream cheese, room temperature
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1 (14 oz) can sweetened condensed milk
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2 tsp lime zest, plus more to garnish
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1/2 cup freshly squeezed lime juice (from about 4 limes)
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1/4 cup freshly squeezed lemon juice (from 1 - 2 lemons)
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3 large egg yolks
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1/4 (8 oz) tub whipped topping, to serve (optional)
Steps
1
Preheat oven to 350°F. Line a 9x9-inch square baking dish with parchment, leaving an overhang on 2 sides.
2
To a food processor, add the graham cracker sheets. Pulse into fine crumbs. Add the sugar and pulse to combine. Transfer mixture to a medium bowl. Add the melted butter and stir until crumbs are evenly coated. Press the mixture firmly into the bottom of prepared baking dish. Bake 8–10 min., until crust is lightly golden. Let cool 5 min.
3
Meanwhile, using a hand mixer or stand mixer, beat the cream cheese and sweetened condensed milk in a large bowl until smooth. Add the lime zest, lime juice, lemon juice, and egg yolks and beat until smooth, starting on low speed and gradually increasing to medium. Pour filling over baked crust and spread in even layer.
4
Bake 15–20 min., until filling is set and no longer jiggles in the center. Let cool to room temperature, then refrigerate at least 2 hours to fully set. Once chilled, slice into bars and top with the whipped topping and more lime zest, if desired.
