Creamy Lime Graham Squares

I love anything lime or lemon.  Bars, sorbets, cupcakes, cookies, ades...everything.  In fact,  you will almost always find my water glass with a lime or lemon wedge in it.  Of course, I bought the granddaddy-of-them-all sack of limes on my recent trip to Costco (yes, the same time as the peaches) and  just realized that I need to use them up, and quickly! Being away on vacation for a week, probably didn't help much.

I haven't quite figured out how to clean as I go while baking.  Probably never will and I'm okay with that.

Anyways, these bars are the perfect treat on a warm day as you serve them chilled.  I think yesterday was the hottest day of summer in Newport so far at a whopping 78 degrees.  Where is the heat??

The bars have a graham cracker dough that is pressed into the bottom, followed by a tart but sweet creamy lime layer, and then are finished off with crumbled graham cracker dough on top.  They are crumbly, creamy, and chewy with crispy top.  How many "c" words do you think I can use to describe them?

Joe (the boyfriend) says this is a "Top 3" recipe.  I think he needs to start a list, because I there has probably been 30 "Top 3" recipes. 

Creamy Lime Graham Squares


Adapted From The Pioneer Woman

Ingredients


Zest of 1 lime
Juice from 4 limes
3/4 cup sweetened condensed milk

1 cup flour
1/4 tsp salt
1/2 tsp baking powder
1/3 cup butter
1/2 cup brown sugar, packed
1 egg
1 cup crushed graham crackers

Directions


Preheat oven to 350 degrees.  Grease or spray a 8" square pan.

Whisk together lime zest, lime juice and sweetened condensed milk until combined. Set aside.

Sift together flour, baking soda, and salt. Set aside.

Mix together butter, brown sugar, and egg until combined.  Add in flour mixture and mix until well combined.  Stir in graham cracker crumbs.

Pour half of graham mixture into prepared 8" square pan.  Press into the bottom of pan until completely covered.  Pour lime mixture over top.  Crumble remaining half of graham mixture in fingers and sprinkle over the top.

Bake for 25 minutes until golden brown.

Let pan cool on counter for 30 minutes, then cut into small bars.  Refrigerate for a few hours until cool. Enjoy!