Limeade Pie

12 oz cream cheese, room temp
1 c sugar
2 T grated lime zest of about 4 limes
1/3 c lime juice
½ c powdered sugar
1 lime, washed and thinly sliced
Graham crust
Combine cream cheese and sugar in food processor, whip until smooth. Add zest and juice, pulse several times to combine. Transfer filling to prepared crust and cover with plastic wrap, refrigerating until set, about 1 hour.
Preheat oven to 250. Line a baking sheet with parchment paper. Sprinkle powdered sugar on a small plate. Dredge each lime in sugar, coat on both sides and transfer to baking sheet. Bake until stiff but not brown, about 40 minutes. Transfer to wire rack to cool.
To serve, arrange slices around tart, or make a slit halfway through each serving of tart and tuck slices into slit.