August 11, 2019–I purchased some limes for some reason and I still had a lot of the lime sugar cookies so I went to my trusty ATK cookie book to see what they had to offer. You’re going to want to start these early because they need to chill in the refrigerator.
I altered the ATK recipe slightly by crushing the homemade cookies for the base instead of making crust and I didn’t had the shredded coconut. To the crushed cookies I pulsed some salt and the brown sugar until the mixture was well combined. Added some melted butter, pressed it into an 8-inch square pan lined with foil then, baked it at 325 degrees until it was a deep golden brown.
While the crust was cooking I made the filling. I mixed the room temperature cream cheese, lime zest, and salt followed by the condensed milk until the mixture was smooth.
To this mixture, I whisked in the egg yolk and lime juice.
Pour this mixture over your crust then bake until the edges begin to pull away slightly from the sides.
Let the bar cool for about 2 hours on a wire rack then another 2 hours in the refrigerator. Once the bar is chilled, remove it from the pan using the foil sling and slice into snack-sized bites. If you’re using the toasted coconut, you would topped the bars after they are sliced.
If you want to pre-make these lime bombs, the uncut bar can be frozen for up to a month. Let the wrapped bars thaw at room temperature for approximately 4 hours before cutting.
