Triple Citrus Bars

Categories: Desserts

Ingredients

• Crust:
• 5 ounces animal crackers
• 3 tablespoons packed brown sugar (light or dark)
• Pinch salt
• 4 tablespoons unsalted butter, melted and cooled slightly
• Filling:
• 2 ounces cream cheese, at room temperature
• 1 1/2 teaspoons each grated lime zest, minced
• 1 1/2 teaspoons each grated lemon zest, minced
• 1 1/2 teaspoons each grated orange zest, minced
• Pinch salt
• 1 (14-ounce) can sweetened condensed milk
• 1 egg yolk
• 6 tablespoons lime juice
• 1 tablespoon lemon juice
• 1 tablespoon orange juice
• Garnish (optional):
• 3/4 cup sweetened shredded coconut, toasted until golden and crisp

Directions

1. Adjust an oven rack to the middle position and heat the oven to 325 degrees. Cut about a 12-inch length of extra-wide heavy-duty foil; fold the cut edges back to form a 71/2-inch width. With the folded sides facing down, fit the foil securely into the bottom and up the sides of an 8-inch-square baking pan, allowing the excess to overhang the pan sides. Spray the foil with nonstick cooking spray.

2. To make the crust: In the workbowl of a food processor, pulse the animal crackers until broken down, about ten 1-second pulses; process the crumbs until evenly fine, about 10 seconds (you should have about 11/4 cups crumbs). Add the brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with your fingers). Drizzle the butter over the crumbs and pulse until the crumbs are evenly moistened with the butter, about ten 1-second pulses. Press the crumbs evenly and firmly into the bottom of the prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on a wire rack while making the filling. Do not turn off the oven.

3. To make the filling: While the crust cools, in medium bowl, stir the cream cheese, zest, and salt with a rubber spatula until softened, creamy, and thoroughly combined. Add the sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in the egg yolk. Add the lime juice and whisk gently until incorporated (the mixture will thicken slightly).

4. To assemble and bake: Pour the filling into the crust; spread to the corners and smooth the surface with a rubber spatula. Bake until set and the edges begin to pull away slightly from the sides, 15 to 20 minutes. Cool on a wire rack to room temperature, 1 to 11/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.

5. Loosen the edges with a paring knife and lift the bars from the baking pan using the foil extensions; cut the bars into 16 squares. Sprinkle with the toasted coconut, if using, and serve. (Leftovers can be refrigerated up to 2 days; the crust will soften slightly. Let the bars stand at room temperature about 15 minutes before serving.)

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