Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, key lime bars (american's test kitchen). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Key Lime Bars (American's Test Kitchen) is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Key Lime Bars (American's Test Kitchen) is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook key lime bars (american's test kitchen) using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Key Lime Bars (American's Test Kitchen):
- Take Crust
- Get 5 oz animal crackers
- Make ready 3 tbsp packed brown sugar (light or dark)
- Get 1 pinch salt
- Take 4 tbsp unsalted butter (1/2 stick); melted and cooled slightly
- Make ready Filling
- Make ready 2 oz cream cheese (at room temperature)
- Make ready 1 tbsp grated lime zest
- Take 1 pinch salt
- Prepare 14 oz sweetened condensed milk (1 can)
- Get 1 large egg yolk
- Take 1/2 cup Key lime or fresh lime juice (about 4 limes)
- Prepare 3/4 cup sweetened shredded coconut, toasted (optional, for garnish)
Steps to make Key Lime Bars (American's Test Kitchen):
- 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.
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