I went scrapping with Laurie last weekend, and when I go up to her place, I usually bring a treat of some sort. This weekend I made up a recipe after seeing key limes at the grocery store. It turned out pretty darn good, if I do say so myself. So, for posterity, here is the recipe, with modifications I’d make next time in red.
Summer Key Lime Bars
3 1/2 cups graham cracker crumbs
1/2 cup butter, melted (1 stick) (I’d use 3/4 cup next time)
1 cup sugar
16 oz. cream cheese, softened (2 pkg)
1/2 cup sugar
1 teaspoon vanilla
juice from 12 key limes
12 oz pkg. white chocolate chips
Preheat oven to 350 degrees. Grease a 9×13″ pan (I used canola oil spray, but it would probably be best with butter or butter-flavored spray.)
Mix ingredients for the crust (graham cracker crumbs, melted butter and sugar). Reserve 1 cup of crust mix for later. Press the remaining crust mixture into the bottom of the pan. Bake in oven for 10 minutes.
While the crust is baking, mix cream cheese, sugar, eggs, vanilla, and lime juice with an electric mixer until smooth. Reserve 1/2 cup of the white chocolate chips for later. Hand mix the remaining white chocolate chips into the cream cheese mixture.
When the crust is finished (it will be set, but shouldn’t be browned), spread the cream cheese mixture over the baked crust. Sprinkle the reserved graham cracker mix over the top of the filling. Finally, sprinkle with the reserved white chocolate chips. Bake for 25-35 minutes, or until the cream cheese mixture is set. (The chocolate chips will brown — I wasn’t sure I liked that, but JD said that he like the chocolate chips on top.)
Note: JD suggested that the filling section could be a bit thicker, so I thought that adding a small container of ricotta cheese might do the trick – adding some volume to this layer, but not adding quite so much fat and calories. I might try that next time.