Crust
- 5 oz animal crackers (about 2 1/2 cups)
- 3 Tbsp packed brown sugar
- pinch of salt
- 4 Tbsp unsalted butter, softened
Filling
- 2 oz cream cheese, softened
- pinch of salt
- 2 Tbsp lime zest, grated (about two limes)
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup fresh lime juice (about 4 regular limes or 20 key limes)
- 1 large egg yolk
Preheat oven to 325 degrees. Line an 8X8 inch baking pan with aluminum foil, press into corners and up the sides of the baking dish, leaving and overhand to easily remove bars when done. Spray with cooking spray. For the crust: add animal crackers, brown sugar and a pinch of salt to a food processor. process until you have fine crumbs. Drizzle in melted butter and pulse until crumbs are evenly moistened with butter. Press crumbs evenly and firmly into bottom of prepared pan. Bake until golden brown and fragrant, about 18 minutes.
Meanwhile, for the filling: Stir together softened cream cheese, a pinch of salt, and grated lime zest. Whisk in the sweetened condensed milk. Add the lime juice and whisk until smooth and creamy. Last, whisk in the egg yolk. Pour mixture over warm baked crust and spread out evenly. Return to oven and bake until filling is set barely beginning to pull away from the sides of the pan, about 17-20 minutes.
Let cool on wire rack to room temperature (about 1 1/2 hours). Cover with foil and refrigerate until chilled, at least 2 hours. Remove from pan using the foil overhand; cut into squares and serve.