Every now and then, even a die-hard chocoholic such as myself craves a little tang.

These Limes Bars are bursting with delectable lime flavor, which is nicely offset by the graham cracker crust. I prefer the original Nabisco graham crackers to the Nabisco Honey Maid grahams – they have a richer graham flavor which pairs well with the lime.

Keep in mind that while this is a very easy, quick to prepare recipe, it needs to be made several hours before serving so it sets and chills properly.

NOTE:  As self-proclaimed Queen of Freeze, I would be remiss in my duties if I didn’t suggest freezing the unused egg white for future use.

LIME BARS – makes about 9-12, depending on how big they’re sliced

• 5 oz (1¼ cups) original Nabisco graham crackers (or Honey Maid, if you prefer)
• 3 T dark brown sugar
• 1/4 tsp salt, divided
• 4 T butter
• 1/2 cup lime juice (about 3 limes)
• 1 T lime zest, packed
• 2 oz cream cheese, room temperature
• 1  14-oz can sweetened condensed milk (NOT evaporated milk!)
• 1 egg yolk
• optional raspberry drizzle (recipe follows)

Preheat oven to 325º Fahrenheit.

Finely crush graham crackers either in a food processor or with a rolling pin. Pour into a bowl. Mix in sugar and 1/8 tsp salt. Melt butter and, using a fork, stir into crumbs. Grease an 8″ x 8″ pan (I use Pyrex) and pour in the crumbs. Pat firmly down on pan bottom only, as evenly as possible. To make the edges nice and compact, use a spoon to press down along sides. Bake in 325º F oven until lightly browned – 18-20 minutes. Remove from oven and allow crust to cool about 15 minutes.

Keep oven on at 325º F.

In a bowl, mix the lime juice, zest, remaining 1/8 tsp salt, and cream cheese by hand. Whisk in the condensed milk and yolk. Pour mixture into cooled crust and bake in 325º oven for 15 minutes. Remove from oven and let cool on stovetop at least an hour. Then place in refrigerator a minimum of 2 hours before serving.

Pour on Raspberry Drizzle, if desired.

RASPBERRY DRIZZLE

• 10 oz raspberries (frozen or fresh)
• 3 T granulated sugar
• 2¼ tsp cornstarch

Combine raspberries, sugar, and cornstarch in a small saucepan. Over medium heat, bring to simmer. Cook until raspberries break down – about 10-15 minutes, stirring often. Strain out the solids by placing a sieve over a bowl and pouring in the raspberry mixture. Use a spoon to press out all of the juice. Chill the juice in the refrigerator to thicken. (You can use the remaining solids in yogurt or cereal.) Place the thickened sauce in a piping bag and drizzle onto the chilled Lime Bars.