Popular Recipe Key Lime Bars Americans Test Kitchen Delicious Steady

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13 ingredients, 6 steps, cooking Key Lime Bars (American's Test Kitchen)

Hi all, at this time you get present recipe Key Lime Bars (American's Test Kitchen) with 13 ingredients and 6 steps. Next this is how to cook, please carefully carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 13 ingredients and 6 stages of easy cooking Key Lime Bars (American's Test Kitchen).

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

1. You need : Crust.
2. Prepare 5 oz : animal crackers.
3. It’s 3 tbsp : packed brown sugar (light or dark).
4. You need 1 pinch : salt.
5. You need 4 tbsp : unsalted butter (1/2 stick); melted and cooled slightly.
6. It’s : Filling.
7. Prepare 2 oz : cream cheese (at room temperature).
8. You need 1 tbsp : grated lime zest.
9. You need 1 pinch : salt.
10. You need 14 oz : sweetened condensed milk (1 can).
11. It’s 1 large : egg yolk.
12. You need 1/2 cup : Key lime or fresh lime juice (about 4 limes).
13. It’s 3/4 cup : sweetened shredded coconut, toasted (optional, for garnish).

If all composition Key Lime Bars (American's Test Kitchen) it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Process Cooking 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.
   
7. Finish and Enjoy.

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