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You will also receive free newsletters and notification of America's Test Kitchen specials. Our first cracks at transforming Key lime pie into a cookie left us with a thick, dry crust–and too much lime on our hands. We wanted to raise the bar.
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Ingredients for Key Lime Bars (American's Test Kitchen):
- Prepare for Crust
- Take 5 oz - animal crackers
- Give 3 tbsp for packed brown sugar (light or dark)
- Get 1 pinch for salt
- Give 4 tbsp for unsalted butter (1/2 stick); melted and cooled slightly
- Give - Filling
- Provide 2 oz of cream cheese (at room temperature)
- Provide 1 tbsp grated lime zest
- You need 1 pinch - salt
- Require 14 oz of sweetened condensed milk (1 can)
- Give 1 large for egg yolk
- Take 1/2 cup of Key lime or fresh lime juice (about 4 limes)
- Give 3/4 cup for sweetened shredded coconut, toasted (optional, for garnish)
They were a huge hit with my family, I know they'll get rave reviews from yours too! These Key Lime Pie Bars take dessert to the next level! I'm a HUGE lemon bar fan. In fact, each year for my birthday I would request our Gooey Lemon We took one of our very popular lemon bar recipes and tweaked it a little to bring you these delicious Key Lime Bars!
Key Lime Bars (American's Test Kitchen) making:
- 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 1/2 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 nonstick cooking spray.
- To make the crust: In workbowl of food processor, pulse animal crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds (you should have aboutj 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with fingers). 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, 18-20 minutes. Cool on wire rack while making filling. Do not turn off oven.
- To make the filling: 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).
- To assemble and bake: 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, 15-20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 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 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.)
- Recipe can be doubled in 9x13 pan; increase baking time by 1-2 minutes.
If you love citrus flavored desserts. Key Lime Pie Bars. by Natalie. With summer in full swing, I thought it would be the perfect time to share these refreshing key lime pie bars. They're everything you love about traditional key lime pie, with a delicious twist! These Key Lime Bars from Delish.com are just the right amount of tangy and sweet.
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