Tangy Key Lime Bars with Gingersnap Crust

In terms of dessert shape, I really enjoy bars. I think they’re super easy to eat, quick to split (if you’re considering sharing), and they’re easy to photograph. Maybe it has to do with my attraction to square-shaped things. Back when I worked in a candy store, I would always eat the square candies. Whether that was the caramels or lime filled soft-centers, I enjoyed the rectangle/square shape so much more.

When I started Sarah and Evan’s anniversary order, which you can read about here, I suggested doing some key-lime bars. Previous orders for Sarah and Evan consisted of some sort of key-lime cheesecake, so I figured converting the classic recipe I use would be easy.

Key-lime cheesecake in my opinion, reigns as the easiest cheesecake on the planet. Seriously, I don’t think that there’s anything easier. If you’re new to baking cheesecake, I highly suggest you dip your toes into the key-lime, you won’t be disappointed. You can try baking in a traditional pie pan or convert over into a square pan for bars.

The recipe used comes from Tao of Nom and it’s delicious. Unlike previous recipes, these bars do not have a graham cracker crust. While that is traditionally what is used in the recipe, I used the suggestion of a gingersnap crust. The gingersnaps were actually gluten-free from Trader Joe’s. Initially, I was nervous about the crust because I was unsure if the snaps would give the crunch that a graham cracker typically brings, but I think they were successful. Really you can use any cookie of your liking!

To make the bars, begin by making the crust. If you have a food processor, pulse the cookie of your liking until it’s a fine crumb. If you don’t have a food processor and did not buy your cookie pre-grinded, place cookies in a Ziploc bag and take a rolling pin and roll until the cookies are crushed. This will take patience and time.

Once crushed, mix with butter and light brown sugar using a fork. Press into a parchment or tin foiled lined pan. Bake at 325 degrees for about 20 minutes, or until golden brown.

While the crust is baking, make the filling. Simply take cream cheese and lime zest and mix together until creamy. During this time, I try to eliminate any cream cheese chunks by pressing them with a rubber spatula. Add the sweetened and condensed milk and mix until all lumps are gone. Add the egg yolk and juice and whisk until incorporated. Pour into the prepared pan after it’s out of the oven.

Smooth the filling with a spatula and bake at 325 degrees for 15-18 minutes. Let cool, and then place into the fridge to chill.

When ready to serve, cut into bars and enjoy! Simple, right?

Key Lime Pie Bars

recipe from Tao of Nao, Matthew Cetta

Ingredients

For the Crust:

• 5 ounces gingersnaps
• 3 tablespoons light brown sugar
• 4 tablespoons salted butter, melted and cooled slightly

For the Filling:

• 2 ounces cream cheese, at room temperature
• 1 tablespoon grated lime zest
• 1 (14-ounce) can sweetened condensed milk
• 1 egg yolk
• ½ cup Key lime juice

Instructions:

1. Preheat oven to 325ºF.
2. Line an 8-inch square baking pan with foil, allowing the extra foil to hang over the edges of the pan.

For the Crust:

1. Pulse the gingersnaps in a food processor into fine crumbs.
2. Add the brown sugar and pulse again to incorporate.
3. Melt the butter in the microwave and let it cool for a minute. Then drizzle it into the food processor and pulse about 10 times. The crumbs should be evenly moistened.
4. Spread the crumb mixture and press evenly in the pan. Bake until golden brown, about 18-20 minutes. Transfer to a wire rack to cool.

Make the Filling:

1. While the crust is baking, stir the cream cheese and the lime zest together in a medium bowl.
2. Add the condensed milk and whisk until all the lumps are gone.
3. Whisk in the yolk.
4. Gently whisk in the key lime juice.
5. Pour the filling into the crust and smooth it out with a silicone spatula. Bake until the filling sets and edges begin to separate from the pan, about 15 to 20 minutes.
6. Let cool on a wire rack for about an hour. Then cover, and put in the fridge for at least 2 hours or overnight.
7. To serve, run a knife around the edges and use the foil to lift the whole thing out of the pan. Peel the foil off and cut it into 16 equal pieces. If you like, garnish with powdered sugar.