If you're a fan of Key Lime Pie, or even the lesser-known Sour Orange Pie, this is another dessert to add to your repertoire. This time around, we're mixing up all three of the most famous citrus fruits - oranges, lemons, and limes - into a very easy and delectable bar form. Sour and sweet, without being overly so for either category. Honestly, I don't think you can go wrong.
The crust is made from animal crackers, which have a slightly different tang than the typical graham crackers that are used most often in pie-crusts. You could probably do it with graham crackers, too, but give it a whirl with the animal crackers. I used the organic Kirkland brand ones from Costco as they seem to have less preservatives than the typical Barnum's ones.
What's the hardest thing about this recipe? I guess all the zesting and juicing just because it takes some time. You can easily double this recipe to be made in a 13x9 inch pan rather than an 8x8 pan, but that IS twice as much zesting and juicing. I don't ever tend to double a recipe on my first try just to make sure I like it first. Also, can we just talk about how perfect those pieces of fruit look on the inside? Beautiful.
Now here's the real question - if I were to make these or the sour orange pie, which would I pick? They are admittedly very similar in their ingredients, these bars just have a bit more of a floral note to them thanks to the lime. I think personally I prefer the orange pie better, but I wouldn't say no to either one if set out in front of me, that's for sure.
Tart and sweet, a perfect and floral citrus flavor explosion in a simple, easy-to-make bar.
Ingredients:
-
Crust
- 5 ounces animal crackers
- 3 tablespoons packed brown sugar (light or dark)
- Pinch table salt
- 4 Tablespoons unsalted butter, melted and cooled slightly Filling
- 2 ounces cream cheese, room temperature
- 1 1/2 teaspoons grated lime zest, minced
- 1 1/2 teaspoons grated lemon zest, minced
- 1 1/2 teaspoons grated orange zest, minced
- Pinch table salt
- 1 14 ounce can sweetened condensed milk
- 1 egg yolk
- 6 Tablespoons fresh lime juice, either Key lime or regular
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon fresh orange juice
Instructions:
- Adjust oven rack to middle position and heat oven to 325 degrees Fahrenheit. If you are going to want to take all of the bars out at once, 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. If you're not going to take them all out at once, you don't need to use the foil, instead you can just spray your 8x8 pan with some cooking spray.
- TO MAKE THE CRUST: 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.
- TO MAKE THE FILLING: 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).
- TO ASSEMBLE AND BAKE: 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.
- If you used foil, then loosen the edges with a paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares and serve. If you did not, you can just store the pan in the fridge covered with foil or saran wrap, and cut out pieces as you like.
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