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1
In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter and confectioners' sugar until smooth.
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2
Add the vanilla and mix.
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3
With the mixer running at low speed, add the flour and mix.
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4
Press the dough into an 8 by 8-inch baking pan.
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5
Refrigerate until firm, about 30 minutes.
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6
Preheat the oven to 325 degrees F. Prick the dough all over with a fork, then bake until golden brown, about 30 minutes.
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7
Let cool.
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8
Cream Cheese Filling: In a mixer fitted with a paddle attachment (or using a hand mixer), cream the cream cheese and sugar together until smooth.
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9
Add the eggs and extract and mix at medium speed until smooth.
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10
Cover and refrigerate until ready to use.
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11
Lime Filling: In a non-reactive saucepan, whisk the egg yolks, cornstarch, and sugar.
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12
Whisk in the water, salt, and lime juice and bring to a simmer over medium-low heat.
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13
Whisking constantly, cook until the mixture is thick enough to coat the back of a spoon.
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14
Remove from the heat, add the zest and butter, and stir until smooth.
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15
Let cool 10 minutes.
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16
Reheat the oven to 325 degrees F. Using a spatula, spread the cream cheese filling evenly over the cooled crust.
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17
Spread the lime filling over the cream cheese filling.
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18
Bake until the edges are light golden brown, 30 to 40 minutes.
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19
Let cool in the pan, on a wire rack, to room temperature.
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20
Refrigerate at least 1 hour or overnight before cutting into 16 squares with a sharp knife.
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21
Serve chilled.
