Key Lime Bars

By MKMILLION

Ingredients

• 5 ounces animal cracker
• 3 tablespoons light or dark brown sugar
• 4 tablespoons unsalted butter, melted and cooled
• 2 ounces cream cheese, softened
• 1 tablespoon lime zest, grated
• 2 pinches table salt
• 14 ounces sweetened condensed milk
• 1 large egg yolk
• 1/2 cup lime juice
• 3/4 cup shredded coconut meat, toasted

Preparation

Step 1

1. Adjust oven rack to middle position and preheat to 325. CUt 12 inch wide piece of haevy duty foil. Fold edges to 7 1/2 inch width. PLace foil in 8 inch sq baking pan allowing excess to overhang. Spray foil with non-stick spray.
2. TO MAKE CRUST: In food processor pulse crackers until broken down (about ten 1 sec pulses). Then process until fine (about 10 seconds). Add brown sugar and pinch of salt. Process about ten to twelve 1 sec pulses to combine. Drizzle butter over crumb mixture and pulse until moistened (about ten 1 sec pulses). Press crumbs evenly and firmly into the pan. Bake until golden brown (about 18 to 20 minutes). Cool on wire rack do not turn off oven.
3. TO MAKE FILLING: Stir cream cheese, lime zest, and pinch of salt in bowl with rubber spatula until completely combined. Add milk and whisk until no lumps are left Whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly.
4. TO ASSEMBLE: Pour filling into the crust spreading it to the sides and corners, smoothing the top.
5. TO BAKE: Place in oven and bake until set (15 to 20 minutes). Remove and allow to cool to room temperature (1 to 1 1/2 hours). Cover with foil and refrigerate at least 2 hours.. Loosen edges with paring knife and lift foil from pan. Sprinkle with toasted coconut if desired and serve.

Notes: To make Triple citrus bars use 1 1/2 tsp each of lime lemon, and orange zest. Substitute 6 TBS lime juice, 1 TBS each of lemon and orange juice.