“AMERICA’S TEST KITCHEN” LIME BAR RECIPE

“AMERICA’S TEST KITCHEN” LIME BAR RECIPE

CRUST:

5 ounces of Animal Crackers
3 tablespoons of brown sugar
pinch of salt
4 tablespoons of unsalted butter (I would omit the pinch of salt if using salted butter) I've also used Smart Balance

A.) Crush animal crackers into fine crumbs with food processor or place in a sandwich bag and use a rolling pin
B.) Mix in brown sugar and salt
C.) Melt butter in microwave and mix with crumbs
D.) Cut a length of aluminum foil long enough to cover the bottom of an 8 inch square cake pan with enough foil to overlap two sides. Then fold foil to a width of 8 inches. Form to bottom of pan and up and over the sides. You will be using the foil to lift the lime square from the pan. Spray foil with cooking spray.
E.) Place crumb mixture in pan and pack firm with something such as the bottom of a measuring cup.
F.) Bake for 18-20 minutes at 350 degrees


FILLING:

2 - 4 regular Persian limes or about 20 key limes if preferred
1 tablespoon of lime zest
1/2 cup of lime juice
2 ounces of cream cheese at room temperature
14 ounce can of sweetened condensed milk
1 egg yolk

A.) Wash limes, dry, then grate the skin to obtain the tablespoon of zest
B.) Firmly press and roll limes against a table surface with palm of hand until soft then cut in half and extract juice.
C.) Mix together cream cheese and lime zest
D.) Add condensed milk, egg yoke and lime juice and mix till creamy
E.) Pour mixture over crust and return to oven for an additional 15 minutes
F.) Let cool in refrigerator for several hours.
G.) Grasp aluminum foil ends and lift from pan
H.) Cut into desired size bars

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