Key lime Bars

Key lime Bars

p align="center"a href="http://lh6.ggpht.com/-8ag5PdnwXjg/UB7gtwPo6NI/AAAAAAAACgQ/1imHWzvAeHA/s1600-h/key%252520lime%252520bars%2525201%25255B1%25255D.jpg"img alt="key lime bars 1" height="445" src="http://lh3.ggpht.com/-frj5ADxsaV8/UB7guoW6vMI/AAAAAAAACgY/CpCtw3gdCf8/key%252520lime%252520bars%2525201thumb%25255B1%25255D.jpg?imgmax=800" style="display: inline;" title="key lime bars 1" width="417" //a/p p align="center"When its hot – and this summer has been HOT – I crave citrusy desserts.  I’ve been meaning to make key lime bars forever.  And I don’t know what has taken me so long to finally make them.  They are so refreshing and the perfect summer dessert.  The crunchy toasted coconut on top – gives these the perfect tropical crunch.  Get yourself a margarita or pina colada and you will be all set for a perfect summer evening.   /p p align="center"a href="http://lh4.ggpht.com/-EWd9JekzztM/UB7gvLkhkI/AAAAAAAACgg/MaFe-CyA9nc/s1600-h/key%252520lime%252520bars%2525203%25255B1%25255D.jpg"img alt="key lime bars 3" height="411" src="http://lh3.ggpht.com/-zv1hsGpyGXk/UB7gvo32cEI/AAAAAAAACgo/ycjFYrJW0pg/key%252520lime%252520bars%2525203thumb%25255B1%25255D.jpg?imgmax=800" style="display: inline;" title="key lime bars 3" width="445" //a/p p align="center"yep – you really need to make these now!  Enjoy!/p p align="center"a href="http://lh3.ggpht.com/-NgZLjCJrsWY/UB7gwchT2YI/AAAAAAAACgw/j1db8w9ZMgE/s1600-h/key%252520lime%252520bars%2525202%25255B1%25255D.jpg"img alt="key lime bars 2" height="289" src="http://lh5.ggpht.com/-JyBjVVsc3U/UB7gw9Ang3I/AAAAAAAACg4/kBWRxb5BUoU/key%252520lime%252520bars%2525202thumb%25255B1%25255D.jpg?imgmax=800" style="display: inline;" title="key lime bars 2" width="473" //a/p p align="center"/p p align="left"strongIngredients/strong/p p align="left"emFor the crust: /em/p ul li div align="left"5 oz. animal crackers/div /li li div align="left"3 Tbsp. brown sugar/div /li li div align="left"pinch table salt/div /li li div align="left"4 Tbsp. unsalted butter, melted and cooled /div /li /ul p align="left"emFor the filling:/em/p ul li div align="left"2 oz. cream cheese, room temperature/div /li li div align="left"1 Tbsp. grated lime zest/div /li li div align="left"pinch table salt/div /li li div align="left"1 (14 oz.) can sweetened condensed milk/div /li li div align="left"1 egg yolk/div /li li div align="left"1/2 cup fresh lime juice (key or regular limes)/div /li /ul p align="left"emgarnish:/em/p ul li div align="left"1/2 cup sweetened shredded coconut, toasted/div /li /ul p align="left"strongDirections/strong/p p align="left"1. Preheat oven to 325 degrees F.  Line a 8 inch square baking dish with a foil sling and spray foil with baking spray. /p p align="left"2. In a food processor, pulse animal crackers until broken down – about 10 1-second pulses.  Add brown sugar and salt and continue to process – about 12 1-second pulses.  Drizzle butter over crumbs and pulse to combine.   Press crumbs firmly into bottom of prepared pan.  Bake until golden brown – 18 to 20 minutes.  Cool on wire rack while making filling.  Do not turn off oven. /p p align="left"3. In a medium bowl, combine cream cheese, zest, and salt with a rubber spatula until softened and combined.   Add sweetened condensed milk and whisk until incorporated and no lumps of cream cheese remain.  Whisk in egg yolk and lime juice until incorporated. /p p align="left"4. Pour filling into crust and bake until set and edges begin to pull away from sides of the pan – about 15 to 20 minutes.   Cool on wire rack fro 1 hour then refrigerate until chilled – at least 2 hours. /p p align="left"5. Remove bars from pan and cut into 16 squares.  Sprinkle with toasted coconut and serve. /p p align="left"Source: a href="http://www.cooksillustrated.com/" target="blank"Cooks Illustrated/a/p p align="left"a href="https://docs.google.com/document/d/1RehugIr0j57apy63g3gs0BB9w12lSQtVuTrfG17fcI/edit" target="blank"Printer-friendly version/a/p

Ingredients

  • 5 oz. animal crackers
  • 3 Tbsp. brown sugar
  • pinch table salt
  • 4 Tbsp. unsalted butter, melted and cooled
Read the whole recipe on Christine's Cuisine