Easy Key Lime Pie Bars

lime juice and lime zest until combined. After mixing the filling with your mixer give it a final whisk by hand to make sure there are no cream cheese lumps at the bottom of the bowl. Pourspoon filling evenly onto the warm crust.
Bake for about 1820 minutes or until the edges of the bars appear set and the center is only slightly jiggly.
Remove from the oven and allow to cool for 30 minutes at room temperature on a wire rack and then chill in the refrigerator for at least 23 hours.
Lift the parchment paper out of the pan and cut into squares. Feel free to garnish with whipped cream lime slices andor extra lime zest. I used Wilton 1M piping tip on the pictured bars.
The bars stay fresh in an airtight container in the refrigerator for up to 5 days.