Impressive Culinary Skills

Today I'm sharing a recipe with all of you!

Two years ago, in fact the very night before we took my brother to the MTC, my brother and I were watching TV at my grandma's house. My grandma doesn't have cable, and quite often there are only a handful of things to choose between. We ended up watching a cooking show, where they shared this recipe. My brother and I agreed that it seemed like something good to eat, and when we got home, I looked up the recipe and decided to make the Key Lime Bars. Every time I made them I thought about my far away brother.

Key Lime Bars

CRUST
1 1/4 cups animal cracker crumbs

3 tablespoons brown sugar

pinch salt

4 tablespoons butter, melted and cooled slightly

FILLING

2 ounces (1/4 cup) cream cheese

1 tablespoon grated lime zest

pinch salt

2 cans sweetened condensed milk

1 egg yolk

1/2 cup fresh lime juice

Heat oven to 325 degrees. Use either greased 8" square pan, or 9"x13" pan.


TO MAKE THE CRUST: In pulse in blender/food processor animal crackers until broken down. Add brown sugar and salt. Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.

TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).

TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.

They really are good, even though you have to wait so long for them to cool. Enjoy!