Triple Citrus Bars
By America's Test KitchenPublished on August 22, 2007
Time
1¼ hours, plus 1 to 1½ hours cooling and 2 hours chilling
Yield
Makes sixteen 2-inch bars
Ingredients
Crust
5 ounces (142 grams) animal crackers 3 tablespoons packed brown sugar (light or dark)Pinch table salt 4 tablespoons unsalted butter, melted and cooled slightlyFilling
2 ounces (57 grams) cream cheese, room temperature1 ½ teaspoons grated lime zest, minced1 ½ teaspoons grated lemon zest, minced1 ½ teaspoons grated orange zest, mincedPinch table salt 1 (14-ounce) can sweetened condensed milk 1 egg yolk 6 tablespoons fresh lime juice, either Key lime or regular1 tablespoon fresh lemon juice 1 tablespoon fresh orange juiceGarnish (optional)
¾ cup sweetened shredded coconut, toasted until golden and crispBefore You Begin
If you cannot find fresh Key limes, use regular (Persian) limes. Do not use bottled lime or lemon juice. Grate the zest from the citrus fruit before juicing, avoiding the bitter white pith that lies just beneath the outermost skin. The optional coconut garnish adds textural interest and tames the citrus 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. Mince zest after measuring.
Instructions
- 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.
- 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.
- While crust cools, in medium bowl, stir cream cheese, zests, 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 juices and whisk gently until incorporated (mixture will thicken slightly).
- 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.
- 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.)
to make the crust
to make the filling
to assemble and bake
Time
1¼ hours, plus 1 to 1½ hours cooling and 2 hours chillingYield
Makes sixteen 2-inch barsIngredients
Crust
Filling
Garnish (optional)
Test Kitchen Techniques
Ingredients
Crust
Filling
Garnish (optional)
Test Kitchen Techniques
Ingredients
Crust
Filling
Garnish (optional)
Test Kitchen Techniques
Why This Recipe Works
To bring the essence of Key lime pie to our citrus bar recipe, we wondered if Key limes were really key. We found that regular lime juice was acceptable (fresh is essential, however), especially considering that we needed to squeeze far fewer regular limes (three) than Key limes (20) to get the same amount of juice for our citrus bar recipe.
Before You Begin
If you cannot find fresh Key limes, use regular (Persian) limes. Do not use bottled lime or lemon juice. Grate the zest from the citrus fruit before juicing, avoiding the bitter white pith that lies just beneath the outermost skin. The optional coconut garnish adds textural interest and tames the citrus 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. Mince zest after measuring.
Instructions
- 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.
- 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.
- While crust cools, in medium bowl, stir cream cheese, zests, 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 juices and whisk gently until incorporated (mixture will thicken slightly).
- 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.
- 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.)
to make the crust
to make the filling
to assemble and bake
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