📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper, leaving an overhang on the sides to easily lift the bars out later. This prevents sticking and makes for easy cleanup--trust me on this one!
2. Make the crust: In a food processor, combine 1 ½ cups gingersnap cookies (about 12 cookies) and ¼ cup granulated sugar. Pulse until finely ground. Add 6 tablespoons (3 ounces) of melted unsalted butter and pulse again until the mixture resembles wet sand. If you don't have a food processor, you can place the cookies in a ziploc bag and crush them with a rolling pin. Then, add the melted butter and mix with your hands. It might get a little messy, but it's worth it!
3. Press the crust: Press the gingersnap mixture firmly and evenly into the prepared baking pan. It should be compacted, creating an even layer. Use the bottom of a measuring cup or a spatula to create a smooth, uniform surface. A little unevenness adds character, though!
4. Bake the crust: Bake the crust for 10 minutes, or until lightly golden. Let it cool completely before adding the filling. This is super important to prevent a soggy bottom. I once forgot this step...let's just say it wasn't pretty.
5. Make the filling: In a medium bowl, whisk together 1 (14-ounce) can of sweetened condensed milk, 1 cup key lime juice (from about 6-8 key limes), 2 large eggs, and 1 teaspoon of lime zest. Whisk until smooth and creamy. Make sure there are no lumps! This is where a good whisk comes in handy.
6. Pour the filling: Pour the key lime filling evenly over the cooled crust. Spread it out as much as possible. Make sure it reaches the edges of the crust for maximum enjoyment.
7. Bake the bars: Bake for 18-22 minutes, or until the filling is just set around the edges, but the center is still slightly jiggly. Don't overbake! Overbaked key lime bars are sad key lime bars. We don't want that!
8. Cool completely: Let the bars cool completely in the pan on a wire rack. This allows the filling to fully set. Patience is key here, pun intended!
9. Chill: Once cooled, cover the pan and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the bars to firm up completely. The longer they chill, the better they taste!
10. Cut and serve: Carefully lift the bars out of the pan using the parchment paper overhang (if you used it). Cut into squares and serve chilled. Enjoy!