Key Lime Bars

Key Lime Bars

America's Test Kitchen

This recipe makes an 8x8 size pan, double it for a 9x13. These have a very intense lime flavor and I loved it! So yummy!

CRUST:

5 ounces animal crackers (any brand)

3 TBSP packed brown sugar

4 TBSP butter - melted and cooled a little

FILLING:

2 ounces cream cheese - soft

1 TBSP lime zest (the zest of about 3 regular limes)

1/8 tsp salt

1 (14oz) can sweetened condensed milk

1 egg yolk

1/2 cup fresh lime juice (do not use bottled lime juice)

GARNISH:

3/4 cup sweetened shredded coconut, toasted

Heat oven to 325. Spray 8x8 pan with oil spray. In a food processor, pulse animal crackers until broken down and evenly fine. Add brown sugar and salt; process to combine. Drizzle butter over crumbs and pulse until evenly moistened. Press crumbs evenly and firmly into bottom of pan. Bake until deep golden brown, 18 -20 minutes. Cool on wire rack while making filling.

While crust cools and before making the filling - toast the coconut; spread coconut in rimmed baking sheet. Bake in 325 degree oven, stirring often until golden brown and crispy (about 10-15 minutes). Set aside.

While crust cools, stir cream cheese, zest and salt until soft, creamy, and thoroughly combined. Add sweetened condensed milk and whisk until combined and no lumps; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).

Pour filling into crust. Bake until set and edges begin to pull away slightly from sides, 15 - 20 minutes (about 25 minutes if 9x13 pan). Cool on wire rack 1 to 1 1/2 hours. Cover and chill in fridge for at least 2 hours.

Before serving top with toasted coconut. (coconut will go soggy if you top the bars and then cover and refrigerate, add it just before cutting and eating.)

Spider-man Cake

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