recipe by Lori Ross
1 ½ cup crushed graham crackers or other cookies (gingersnaps, shortbread, animal crackers)
1 tbsp sugar
½ tsp cinnamon
½ cup butter
2 ounces cream cheese
1 tbsp lemon or lime zest grated
Pinch of salt
14 ounce can of sweetened condensed milk
1 egg yolk
½ lemon or lime juice (fresh is best)
Mix crushed cookies with butter, sugar and cinnamon and press into 9 x 13 inch pan. Bake for 20 minutes at 350 degrees. Remove and cool completely before filling.
Stir cream cheese, zest and salt in a bowl until softened. Add condensed milk and whisk until well mixed and no lumps of cream cheese remain. Whisk in egg, then juice and stir until mixture is slightly thickened.
Pour filling onto cooled crust and bake at 350 degrees for 15-20 minutes or until edges pull away from sides. Remove from oven and cool then refrigerate covered for at least 2 hours before serving. Let stand at room temperature about 15 minutes before serving.
Makes 16 squares