Here's a different take on the classic lemon bar. I found this recipe online (12 Tomatoes on Facebook) and made them for a client reception and everyone loved them. Limes are a little pricey at the moment, but this recipe only calls for 3-4 key limes and their juice. You might also garnish with a very thin slice of lime, but just the sugar is fine.
2 cups finely crushed gingersnap cookies
3 Tbsp. salted butter, melted
1 Tbsp brown sugar
4 ox. cream cheese, softened to room temperature
4 large egg yolks
14 oz. can sweetened condensed milk
1/2 cup finely shredded coconut
1/2 cup key lime juice
2 tsp. lime zest
1/4 tsp. salt
confectioners' sugar for dusting
1. Preheat the oven to 350 degrees. Line a 9x9 baking pan with aluminum foil, leaving and overhang on the sides, and lightly spray with nonstick spray. Mix together the melted butter and brown sugar. Set aside.
2. To make the crust, pulverize the crunch gingersnap cookies into a fine crumb with a food processor. Pour into a medium sized bowl and mix with melted butter and brown sugar mixture. Press firmly and evenly into the prepared baking pan. Bake the crust for 10 minutes.
3. While the crust is baking, beat the cream cheese until smooth. Beat in the egg yolks until incorporated. Beat in the condensed milk, coconut, lime juice, lime zest, and salt until combined. Pour into the warm crust once it's done baking.
4. Bake for 15-18 minutes, or until the edges of the bars begin to brown. Allow the bars to cool at room temperature in the pan or on a wire rack. Once cooled, place in the fridge to chill completely (at least 2hours)
5. One chilled, lift the bars out of the pan using the foil overhang. Cut into squares. Garnish with the sugar.
Recipe adapted from Sally's Baking Addiction