Recipe: Persian Lime Bars
For the Crust:
- 5 oz animal crackers
- 3 Tbs brown sugar
- 1/8 tsp table salt
- 4 Tbs unsalted butter, melted
For the filling:
- 2 oz of cream cheese, room temperature
- 1 Tbs lime zest
- 1 (14 oz) can of sweetened condensed milk
- 1 large egg yolk
- ½ cup fresh lime juice
For the topping:
- ½ cup shredded coconut, toasted in oven until golden
Preheat the oven to 325 degrees F
Prepare an 8 inch square baking dish lining it with 2 sheets of aluminum foil as shown in the pictures and spray with vegetable spay. Make sure the foil is snug against the baking pan and the wrinkles are smoothed completely and set aside. Don’t cut the excess foil; you will need it to remove the uncut bars from the pan later.
To prepare the crust weigh 5 oz of animal crackers and process the crackers in the food processor until the crumbs are small and uniform; about 15 to 20 pulses. If you don’t have a food processor crush the crackers finely with a rolling pin and make 1 ¼ cups of very fine crumbs. Then add 3 Tbs of dark brown sugar and pulse 10 times more to combine. Finally add the slightly cooled melted butter and pulse 10 more times to moisten all the crumbs. Spread the crust crumbs in the pan and press the crust firmly in the pan with a flat spatula. Bake the crust uncovered until golden brown about 18 to 20 minutes and then cool on a wire rack while you make the filling and leaving the oven at 325 degrees.
To make the filling, combine in a medium bowl: the room temperature cream cheese and the lime zest. Using a rubber spatula mix the zest into the cream cheese until fully incorporated. Next whisk in the sweetened condensed milk and whisk vigorously until no lumps remain and the mixture is creamy. Next whisk in the egg yolk until combined and last whisk in the lime juice, as you whisk the filling will thicken. Pour the filling onto the crust and use a rubber spatula to spread the filling evenly. Bake uncovered at 325 for 15 to 20 minutes and just as the edges begin to pull away from the side of the foil. Remove from the oven and leave the uncut bars in the foil lined pan to cool for at least 1 hour 30 minutes. Once it is room temperature cover with more foil across the top and leave the uncut bars in the same foil lined dish and place in the refrigerator to chill for at least 2 hours.
Remove from the fridge and holding on to all four pieces of foil remove the uncut bars from the baking dish. Cut the bars into 16 squares on the foil lining and remove any foil if it sticks to the crust. Add the toasted coconut just before serving as a flavorful and lime taming garnish. Store uneaten bars in the refrigerator for up to 2 days but the crust will soften slightly.
Recipe adapted from America’s Test Kitchen http://www.americastestkitchen.com/
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.