Ingredients
1/2
cup butter, softened
1/4
cup packed brown sugar
2
teaspoons vanilla
1
cup Gold Medal™ all-purpose flour
1
package (8 oz) cream cheese, softened
1 1/2
cups powdered sugar
1
whole egg
3
teaspoons grated lime peel
3
oz white chocolate baking bars or squares, melted
4
egg yolks
3/4
cup granulated sugar
1
tablespoon cornstarch
3/4
cup water
1/4
cup Key lime juice
2
tablespoons butter
Lime slices, if desired
Preparation
Heat oven to 325°F. Lightly grease 8-inch square pan with shortening or cooking spray.
In medium bowl, beat 1/2 cup butter and the brown sugar with electric mixer on medium speed until creamy. Add 1 teaspoon of the vanilla; beat until blended. On low speed, beat in flour until blended. Press dough into pan. Bake 25 minutes or until golden brown. Cool on cooling rack.
Meanwhile, in large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until creamy. Add whole egg, 1 teaspoon of the lime peel and remaining 1 teaspoon vanilla; beat well. Add melted white chocolate; beat until combined. Cover; refrigerate.
In 2-quart saucepan, mix egg yolks, granulated sugar and cornstarch; gradually stir in water and lime juice. Cook over medium-low heat, stirring constantly, until mixture thickens and coats the back of a metal spoon. Remove from heat; stir in 2 tablespoons butter and remaining 2 teaspoons lime peel. Cool 10 minutes.
Spread cream cheese filling over baked crust. Pour lime curd over filling.
Bake 40 minutes or until edges are lightly browned. Cool completely on cooling rack. Chill 2 hours. Cut into 4 rows by 4 rows. Garnish with lime slices. Store in refrigerator.
