Key Lime Bars

Key Lime Bars have a sweet cookie crust, a zesty yet creamy lime filling, and are topped with toasted coconut. Perfect for parties and BBQs!

In April, my dad gave my sister and I a surprise gift - the Complete America's Test Kitchen Cookbook TV Show Cookbook! I was so surprised and excited to start using this cookbook. My dad loves watching America's Test Kitchen and telling us about their recipes. Unfortunately, between wrapping up work and moving, I was only able to bookmark the recipes I wanted to try first and dream about making them.

I decided my first recipe would be something I knew my dad would LOVE - Key Lime Bars! I finally got to make them for a barbecue at my parents' house Memorial Day weekend.  

These bars are so delicious and perfect for summer! The have a prominent lime flavor that is nicely balanced by the sweetness of the cookie crust. I like the crunchiness of the toasted coconut on top, although some of my family members who don't like coconut chose to have their bars without it.

Bake the Crust

To make the crust, pulse animal crackers in a food processor with brown sugar and salt before combining with melted butter.

Press the crumbs into a 13 x 9-inch baking pan lined with foil that overhangs both sides of the pan. This will make lifting the bars out of the pan later so much easier.

The original recipe makes an 8 x 8-inch pan but states it can be easily doubled and made in a 13 x 9-inch pan. Since I made a double batch, I've provided the recipe for it below. If you make the single batch, just shave a few minutes off the baking time.

Bake the Filling

Use a stand mixer with the whisk attachment to combine all of the filling ingredients until smooth.

Pour over the cooled crust and bake until set. Cool the bars at room temperature for 60 to 90 minutes before placing in the refrigerator to chill.

Cut the Bars

Lift the bars out of the pan using the aluminum foil overhangs, transferring to a cutting board.

I like to use a pizza rocker to cut bars like this to ensure straight cuts. You can use a ruler if you want to make sure your bars are uniform in size. Another way to do this is to cut the rectangle in half, then divide each half into 3 columns.

Then cut each column in half and then in half again to make 4 rows. This will yield 24 bars.

Toast the Coconut

I like to toast coconut in a saute pan on the stove, stirring with a small silicone spatula.

You can also use the oven, but I like to have control over exactly when it's done and also to make sure all surfaces of the coconut are toasting evenly.

Once the coconut is toasted to your liking, transfer it to a plate and spread it out to cool. Once cool, transfer it to an airtight container until ready to use.

Gluten Free Option

Use gluten free animal crackers for an entirely gluten free dessert!

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📖 Recipe

Key Lime Bars

Meghan

Key Lime Bars have a sweet cookie crust, a zesty yet creamy lime filling, and are topped with toasted coconut. Perfect for parties and BBQs!

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Cool and Chill Time 3 hours hrs 30 minutes mins

Total Time 4 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 24 bars

Ingredients

  

1x2x3x

For the Crust:

• 10 ounces animal crackers
• 6 tablespoons brown sugar
• 2 pinches of table salt
• 8 tablespoons butter, melted and cooled slightly

For the Filling:

• 4 ounces cream cheese (at room temperature)
• 2 tablespoons grated zest from 2 limes
• 2 pinches of table salt
• 28 ounces sweetened condensed milk
• 2 large egg yolks
• 1 cup fresh lime juice (from about 40 Key limes or about 6-8 Persian limes)

Optional garnish:

• 1½ cups sweetened shredded coconut (toasted until golden and crisp)

Instructions

 

• Adjust an oven rack to the middle position and heat the oven to 325°F.
• Line a 13 x 9-inch baking pan with a double layer of foil, placed so that the foil extends beyond the sides of the pan to help lift the bars out when finished. Spray foil with vegetable oil spray.

Make the Crust:

• Pulse the animal crackers in a food processor until broken down, about 10 pulses; process the crumbs until evenly fine, about 10 seconds. You should have about 1 ¼ cups crumbs.
• Add the brown sugar and salt; process to combine, 10 to 12 pulses. If large lumps of sugar remain, break them apart with your fingers.
• Drizzle the butter over the crumbs and pulse until the crumbs are evenly moistened with the butter, about 10 pulses.
• Press the crumbs evenly and firmly into the bottom of the prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on a wire rack while making the filling. Do not turn the oven off.

Make the Filling:

• While the crust cools, in a medium bowl, stir together the cream cheese, zest, and salt with a rubber spatula until softened, creamy, and thoroughly combined. Alternatively, use the bowl of a stand mixer and the whisk attachment.
• Add the sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in the egg yolks. Add the lime juice and whisk gently until incorporated. The mixture will thicken slightly.

Assemble and Bake:

• Pour the filling into the crust; spread to the corners and smooth the surface with a rubber spatula. Bake until set and the edges begin to pull away slightly from the sides, 15 to 20 minutes.
• Cool on a wire rack to room temperature, 1 to 1 ½ hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.
• Loosen the edges with a paring knife and lift the bars from the pan using the foil extensions; cut the bars into squares. Sprinkle with the toasted coconut and serve.

Notes

Source: Adapted from the Complete America's Test Kitchen TV Show Cookbook

You're Gonna Bake It After All

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Keyword dessert, lime

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