Key Lime Bars Recipe
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Crust |
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Ingredients: |
Ingredients: 5 ounces animal crackers (about 1 ¼ cups crumbs)
3 tablespoons light or dark brown sugar, packed
Pinch salt
4 tablespoons butter, melted and cooled slightly
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Directions: |
Directions:Adjust oven rack to middle position and heat oven to 325°F. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 ½-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch square baking pan, allowing excess to overhang pan sides. Spray foil with non-stick cooking spray. Or use parchment paper.
In work bowl of food processor, pulse animal crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds. Add brown sugar and salt; process to combine, ten to twelve 1-second pulses. Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven. |
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Filling |
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Ingredients: |
Ingredients: 2 ounces cream cheese, room temperature
1 tablespoon grated lime zest
Pinch of salt
1 can (14 ounces) sweetened condensed milk
1 egg yolk
½ cup key lime juice or regular lime juice (20 or so key limes or 3 to 4 regular limes)
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Directions: |
Directions:Heat limes in a microwave for 5 to 10 seconds to release juice. Juice limes.
While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).
Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 ½ hours. Cover with foil and refrigerate until thoroughly chilled at least 2 hours.
Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using, and serve. Leftovers can be refrigerated up to two days; crust will soften slightly. Let stand at room temperature, about 15 minutes before serving. |
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Garnish (optional) |
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Ingredients: |
Ingredients: ¾ cup shredded coconut
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Directions: |
Directions:Toast at 325°F for 10 minutes stir frequently. |
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Personal
Notes: |
Personal
Notes: To make Triple Citrus Bars substitute 1 ½ teaspoons grated lime zest, 1 ½ teaspoons grated lemon zest, and 1 ½ teaspoons grated orange zest for the lime zest and 6 tablespoons lime juice, 2 tablespoons lemon juice. and 2 tablespoons orange juice for the lime juice.
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