Friday, November 28, 2014

America's Test Kitchen Key Lime Bars

 This is the other dessert I made for My in laws.  It was a bit hit too.

Key Lime Bars adapted from You're Gonna Bake it After All
10 oz animal crackers
6 Tbrown sugar
1 stick butter, melted and cooled slightly

4 oz cream cheese, at room temp
2 tablespoons grated lime zest- about 2 small limes
2 pinches salt
2 14-ounce cans sweetened condensed milk
2 large egg yolks
1 c bottled key lime juice
green food coloring

1 1/2 c sweetened shredded coconut, toasted

Preheat to 325F. line 9x13 w foil, spray w pam.  pulse crackers in food processor about 10 pulses. should equal 1 1/4 c crumbs. Add br sugar; process 10-12 pulses. If large lumpsremain, break apart with fingers. Drizzle butter over crumbs and pulse til crumbs evenly moistened with butter, about 10 pulses. Press crumbs  firmly into bottom of pan. Bake til deep golden brown, 18-20 min. Cool on a rack while making filling. Do not turn the oven off. While crust cools, in med bowl, stir cr cheese, zest and salt with  spatula til softened, creamy, and combined.  Add sweetened condensed milk and whisk vigorously til no lumps  remain; whisk in yolks with stand mixer. Add lime juice and whisk gently until incorporated. The mixture will thicken slightly. add food coloring a few drops at a time to obtain desired hue of green. Pour filling into crust; spread to corners and smooth surface with a spatula. Bake til set and edges begin to pull away slightly from sides, 15-20 min.  Cool on rack to room temp, 1-1 1/2 hrs. Cover w foil and chill, at least 2 hrs. Sprinkle with toasted coconut and serve.

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