Key Lime Pie Bars Cooks Illustrated
Pie Bars

Key Lime Pie Bars Cooks Illustrated

  • November 1, 2021

I bought 4 limes as the recipe stated and 2 of those limes were so dry, they only provided a few drops of juice each.I had baked the crust and I was already halfway into making the filling.But, I only got a little over 1/3 cup of juice from 4 limes.I got the 1/2 cup of juice needed for the recipe exactly.Key Lime Pie Bars.1 tablespoon grated lime zest plus 1/2 cup juice (4 limes).3/4 cup (2 1/4 oz) sweetened shredded coconut, toasted until golden and crisp.Push the foil into the corners and up sides of the pan, smoothing foil flush to the pan.Add the brown sugar and salt; process to combine, 10 to 12 pulses (if large sugar lumps remain, break them apart with your fingers).Remove the pan from the oven and cool on a wire rack while you make the filling.For the filling: While the crust cools, in a medium bowl, stir the cream cheese, lime zest and salt with a rubber spatula until softened, creamy and thoroughly combined.Add the lime juice and whisk gently until it is incorporated (mixture will thicken slightly).Use the foil handles to lift the bars out of the pan; cut them into 16 bars. .

Key Lime Bars

Key Lime Bars

Key Lime Bars

I can’t remember when I first got a taste of key lime pie, but I do remember instantly falling in love and never wanting to go a summer without it.Well, because key lime’s are not the easiest things to find.The regular limes you find in your grocery store are Persian (aka Tahiti) limes, and are much larger than key limes.These key lime bars only bake for about 15 minutes, and should be left out to cool for about an hour or so before being refrigerated.If you stuck them in the fridge right out of the oven, all of the steam would create condensation and you’ll have wet droplets of water all over your filling, making it look a hot mess and basically ruining it.This is the key lime juice I used (DONT USE REGULAR BOTTLED LIME JUICE!), and if you can’t find these just squeeze 3 or 4 limes to get the 1/2 cup of juice you’ll need.Pour this into your pre-baked crust, for about 15 minutes and let it cool for a few hours before you dive into it.Ingredients Crust 5 ounces animal crackers (about 2 cups ).egg yolk ½ cup fresh lime juice, or Key lime juice Garnish (optional) ¾ cup sweetened shredded coconut, toasted until golden and crisp Instructions Adjust oven rack to middle position and heat oven to 325 degrees.Cool on wire rack while making filling.TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zest, 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.Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares.Notes If you cannot find fresh Key limes, use regular (Persian) limes.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. .

The BEST Key Lime Pie Recipe {Easy!}

The BEST Key Lime Pie Recipe {Easy!}

The BEST Key Lime Pie Recipe {Easy!}

This incredible, easy Key Lime Pie recipe is creamy, tart, and sweet without being overly dense or cloying.The filling uses only 4 ingredients: lime juice, zest, egg yolks, and sweetened condensed milk!It’s always hard for me to narrow down favorites in any food category, but when it comes to desserts, key lime pie is definitely in my top three.Creamy, custardy, tangy, not heavy or cloying… I have to order it whenever it’s listed on a dessert menu.I’ve previously shared key lime pie popsicles, which are so simple to prepare and perfect for the heat of summer.Cook’s Illustrated has an incredible key lime pie recipe that I’ve made on and off for years with only a few tweaks.Stir the crust ingredients together with a fork, then press into a pie pan and bake for 15 minutes.However, let’s take a closer look, since I know the idea of homemade pie sends some people into a cold sweat.To make it as easy as possible, you can purchase graham cracker crumbs (typically found in the baking aisle at the grocery store).Either pulse them in a food processor, or place them in a bag and smack it with a rolling pin or the bottom of a pan until you get have crumbs.If you’re hesitant to add the zest to the filling mixture, you can omit it, but I promise it won’t create any noticeable texture in the final pie.Once the crust has cooled to room temperature, pour in the filling, using a spatula to smooth out the top slightly.We used this brand in culinary school as well at one of the fine dining restaurant where I worked as a pastry chef.Don’t substitute a different size unless you have a kitchen scale to measure an equal weight by volume (ounces or grams) to get the same total amount of egg. .

Best Key Lime Pie Recipe

Best Key Lime Pie Recipe

Best Key Lime Pie Recipe

Cool the crust slightly, then give the prepared filling a final mix, and pour it into the pie pan.Cool the pie to room temperature, then set it in the fridge to chill completely, at least 3 hours or overnight. .

Luscious Key Lime Bars

Luscious Key Lime Bars

Luscious Key Lime Bars

Spring envy is sooo rampant around here as everyone awaits completion of our final (please, let it be the last one) dump of snow.Our ridiculously late spring is supposed to make an entrance this weekend, and the entire state will suddenly bust out walking, biking, playing, and dancing.The batch I brought to a gathering left me nothing but crumbs to bring home.That decadent filling sits on top of a crisp textured, perfectly sweetened crust.Pulse animal crackers in food processor until evenly fine.Press crumbs firmly and evenly into bottom of prepared pan.In medium bowl, stir cream cheese, zest, and salt with a rubber spatula until soft and creamy and fully incorporated.Add sweetened condensed milk and whisk vigorously until combined and no lumps of cream cheese remain.Add lime juice and gently whisk until fully combined.Bake until set and edges begin to pull slightly away from sides, 23-25 minutes.Source: Chew Out Loud, adapted from Cooks Illustrated cookbook. .

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