Key Lime Bars

Lately every recipe that catches my eye is fallish- pumpkin, apple, carrot, and spice. It is taking all my strength to fight this urge. But I'm not about to go back in time. We are too close to spring now! Hence my decision to back these key lime bars!

Oh the taste of sunshine! Makes me want a margarita!

You can't see the flecks of lime zest in this picture, but trust me, it is there! With the lime zest and fresh squeezed lime juice, they have quit the limey flavor! But oh so creamy and delicious!


Key Lime Bars

for the crust:
1 1/4 cups animal cracker crumbs
3 tablespoons brown sugar
4 tablespoons unsalted butter, melted

for the filling:
2 ounces cream cheese, room temperature
1 tablespoon lime zest
14 ounce can sweetened condensed milk
1 egg yolk
1/2 cup fresh lime juice (about 13 key limes or 6 regular limes)

garnish:
3/4 cup sweetened shredded coconut, toasted until golden and crisp

Preheat oven to 325 degrees. Grease 8x8 inch pan with nonstick cooking spray.

Combine animal crumbs and brown sugar. Drizzle butter over crumbs and mix until evenly moistened with butter. 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 the oven.

While crust cools, in medium bowl, stir cream cheese and lime zest until softened creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain. Whisk in the egg yolk. Add lime juice and whisk gently until incorporated.

Pour filling onto crust. Spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, about 15-20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until chilled, at least two hours.

Sprinkle with toasted coconut, if using, and serve. You could also serve with a dallop of whipped cream.