Making Key Lime Bars | The Cook's Illustrated Baking Book

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk + sugar

Coconut cream provides a similar texture with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

Preheat the oven to 325°F (163°C) and place the rack in the middle position.

Line an 8x8 pan with tin foil and grease it with butter.

In a food processor, crush animal crackers until they resemble sand.

Add a pinch of salt and 3 tablespoons of brown sugar to the crushed animal crackers.

Melt 4 tablespoons of butter in the microwave and drizzle it over the animal cracker mixture, then pulse to combine until sandy.

Press the crust mixture evenly into the bottom of the prepared pan.

Bake the crust in the preheated oven for 16 minutes or until lightly golden brown.

Zest the limes using a microplane, aiming for a packed tablespoon of zest.

Juice the limes until you have half a cup of lime juice, which takes about 4 limes.

In a bowl, combine the lime juice, 1 can of sweetened condensed milk, 2 ounces of cream cheese, and 1 egg yolk, whisking gently until incorporated.

Pour the lime filling over the baked crust evenly.

Return the pan to the oven and bake for an additional 15 to 20 minutes, or until the edges pull away slightly from the sides.

Let the bars rest at room temperature for 1 to 1.5 hours without touching them.

Cover the bars with tin foil and refrigerate for at least 2 hours to chill and set completely.

Toast shredded coconut in the oven until golden and crisp.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens