More Great Recipes: Bar | Dessert


Key Lime Bars


User Avatar
By
Member since 2007
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

Animal crackers are used here for the crust as they are more neutral in taste and place the lime flavor into the limelight. This recipe is taken from The Best of America's Test Kitchen Best Recipes and Reviews 2008.

Makes 16 bars


Ingredients You'll Need

Crust
5 oz. animal crackers
3 Tbsp. packed light or dark brown sugar
Pinch of salt
4 Tbsp. (1/2 stick) unsalted butter, melted and cooled slightly
Filling
2 oz. cream cheese, at room temperature
1 Tbsp. grated lime zest (avoid the bitter white pith when grating)
Pinch of salt
1 (14 oz.) can sweetened condensed milk
1 large egg yolk
1/2 cup Key lime or fresh lime juice
(DO NOT USE BOTTLED, use about 20 key limes or 3 Persian Limes)
Garnish (optional)
3/4 cup sweetened shredded coconut, toasted


Directions

Adjust an oven rack to the middle position and heat the oven to 325 degrees F. Line an 8-inch square baking pan with aluminum foil, allowing the extra foil to hang over the edges of the pan. Lightly coat the foil-lined pan with vegetable cooking spray.


For the crust: Process the animal crackers in a food processor until finely ground, about 10 seconds (you should have about 1 1/4 cups crumbs). Add the brown sugar and salt and pulse to combine. Drizzle the butter over the crumbs and pulse until the crumbs are evenly moistened with the butter, about ten 1-second pulses. Press the crumbs evenly into the bottom of the prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool the crust on a wire rack while making the filling. Do not turn off the oven.


For the filling: While the crust cools, combine the cream cheese, zest, and salt in a medium bowl. Add the condensed milk and whisk until incorporated and no lumps of cream cheese remain; whisk in the yolk. Add the lime juice and whisk gently until incorporated (the mixture will thickn slightly).


To assemble: Pour the filling into the cooled crust and smooth with a spatula. Bake until set and the edges begin to pull away slightly from the sides, 15 to 20 minutes. Cool to room temperature on a wire rack, 1 to 2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.


Loosen the edges with a paring knife and remove from pan by lifting the foil extensions. Using a chef's knife, cut into 16 squares. Sprinkle with the toasted coconut, if desired.


The bars can be refrigerated in an airtight container for up to 2 days (The crust will soften slightly.) Let the bars stand at room temperature about 15 minutes before serving.


Questions, Comments & Reviews


These sound great. I can't wait to try.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

11878 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51222 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

489 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot.

Way beyond a chatbot, I can seamlessly interact with BakeSpace recipes and cookbooks, making modifications and answering cooking questions a breeze.

FYI, I’m new, still in beta and you are among the first to chat with me. If you notice a glitch, let us know.
Want to create a recipe? Try our BakeBot AI Recipe Maker!