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Key Lime Bars
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Yield: 64-1" bars {or 24-2" bars}
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Key Lime Bars Adapted {barely} from Cook's Illustrated, July 2006 I have listed the quantities for the lime zest & lime juice according to what regular {Persian} limes would yield...as Key limes are not always available. If you can find Key limes, use the alternative measurements that I've given. For the Crust: | |
5 ounces | animal crackers |
3 tablespoons | packed dark brown sugar |
1/8 teaspoon | kosher salt |
1/2 stick | unsalted butter, melted |
For the Filling: 2 ounces {softened} cream cheese zest of 3 limes {or 1 tablespoon} | |
1/8 teaspoon | kosher salt |
1 {14 ounce} can sweetened condensed milk | |
1 | egg yolk |
juice from 3 limes {or 1/2 cup}
1 cup toasted sweetened shredded coconut {as an optional garnish}
non-stick cooking spray
Preheat the oven to 350 degrees. Line a 9" x 9" baking pan with foil, leaving an overhang on all sides. Coat with non-stick cooking spray & set aside.
For the Crust: Add the animal crackers to the bowl of a food processor & pulse until finely ground. Add the brown sugar & salt; process until combined. Drizzle the melted butter over the crumbs & pulse until evenly moistened. Press the crumbs evenly into the bottom of the prepared baking pan. Bake for about 18 minutes, or until the crust is golden brown. Transfer to a wire rack to cool completely, leaving the oven on.
For the Filling: Add the cream cheese, lime zest & salt to a mixing bowl. Stir until softened and smooth. Whisk in the sweetened condensed milk until no lumps of cream cheese remain. Whisk in the egg yolk. Add the lime juice; whisk until incorporated & the mixture has thickened.
Pour the filling over the cooled crust & use a spatula to spread it out evenly. Bake for 15-20 minutes, or until the filling is set. When done, the edges will puff up slightly & pull away from the edges of the pan. Transfer to a wire rack to cool.
Use the foil overhang to remove the bars from the pan. Cut into 1" squares using a sharp knife. It's helpful to run the knife under hot water & wipe it clean between slices. Sprinkle the bars with shredded coconut before serving, if desired.
To Make Ahead: The bars can be stored, refrigerated for up to 2 days. Let them sit at room temperature for 15 minutes before serving.
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