Key Lime Bars (American's Test Kitchen)
Key Lime Bars (American's Test Kitchen)

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, key lime bars (american's test kitchen). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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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. Key limes are more tart, with fragrant, floral juice.

To get started with this recipe, we must prepare a few components. You can have key lime bars (american's test kitchen) using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Key Lime Bars (American's Test Kitchen):
  1. Take Crust
  2. Get 5 oz animal crackers
  3. Make ready 3 tbsp packed brown sugar (light or dark)
  4. Take 1 pinch salt
  5. Prepare 4 tbsp unsalted butter (1/2 stick); melted and cooled slightly
  6. Take Filling
  7. Take 2 oz cream cheese (at room temperature)
  8. Make ready 1 tbsp grated lime zest
  9. Get 1 pinch salt
  10. Get 14 oz sweetened condensed milk (1 can)
  11. Make ready 1 large egg yolk
  12. Make ready 1/2 cup Key lime or fresh lime juice (about 4 limes)
  13. Make ready 3/4 cup sweetened shredded coconut, toasted (optional, for garnish)

You will also receive free newsletters and notification of America's. You will also receive free newsletters and notification of America's Test Kitchen specials. To bring the essence of Key lime pie to our lime bar recipe, we wondered if Key limes were really key. We found that regular lime juice was acceptable (fresh is essential, however), especially considering that we needed to squeeze far fewer.

Instructions to make Key Lime Bars (American's Test Kitchen):
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.)
  6. Recipe can be doubled in 9x13 pan; increase baking time by 1-2 minutes.

Key Lime Bars: An animal cracker crust helps us raise the bar on this classic cookie. [GET THE RECIPE]. Whisk in the sweetened condensed milk until smooth, then whisk in the lime juice. LOVE this recipe for Key Lime Pie Bars, Michelle! And, I like the fact you used animal crackers to make the crust. I've used Lorna Doone and Nilla Wafer cookies before, but never animal crackers for a crumb crust.

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