so, so good!

Key Lime Bars
The Problem: Key lime pie is a luscious dessert, but it lacks portability. But when we made a Key lime bar using a classic pie recipe, the filling was too soft and the crust too thick, dry, and crumbly.

The Goal: We wanted to bring all the essence of Key lime pie to a Key lime bar, creating a cookie that balanced tart and creamy flavors as well as soft and crispy textures.

The Solution: To support our hand-held bars, we needed a thicker, sturdier crust, which required more crumbs and butter than traditional pie crust. Tasters found the traditional graham cracker flavor too assertive in such a crust; animal crackers were more neutral. As for the filling, it had to be firmer. By adding cream and an egg yolk to the usual sweetened condensed milk, lime juice, and lime zest, we created a firm, rich finger-food-friendly filling. Two issues remained: Were Key limes really key? Did we need a topping? While testers preferred Key lime juice to regular lime juice by a narrow margin, regular juice was judged acceptable, especially considering that we needed to squeeze far fewer regular limes (three) than Key limes (20) to get the same amount of juice. For a topping, a heavy streusel was rejected. The favorite was an optional toasted-coconut topping.

Key Lime Bars
from the Episode: Favorite Citrus Desserts


If you cannot find fresh Key limes, use regular (Persian) limes. Do not use bottled lime juice. Grate the zest from the limes before juicing them, avoiding the bitter white pith that lies just beneath the outermost skin. The optional coconut garnish adds textural interest and tames the lime flavor for those who find it too intense. The recipe can be doubled and baked in a 13- by 9-inch baking pan; you will need a double layer of extra-wide foil for the pan (each sheet about 20 inches in length) and should increase the baking times by a minute or two.

Makes sixteen 2-inch bars
Crust
5ounces animal crackers
3tablespoons packed brown sugar (light or dark) Pinch table salt
4tablespoons unsalted butter , melted and cooled slightly


Filling
2ounces cream cheese , room temperature
1tablespoon grated lime zest , minced Pinch table salt
1(14-ounce) can sweetened condensed milk
1egg yolk
1/2cup fresh lime juice , either Key lime or regular

Garnish (optional)
3/4cup sweetened shredded coconut , toasted until golden and crisp

See Illustrations Below: Building Key Lime Bars

1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch 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 about 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 to 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 to 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.)