Key Lime Bars

Adjust oven rack to middle position and heat oven to 325. Cut about 18” length of heavy duty foil and fold to width of pan. With folded sides facing down, fit foil securely into bottom and up sides of 8 x 12 baking pan, allowing excess to overhang pan sides. Spray foil w non-stick cooking spray. In workbowl of food processor, pulse crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 sec. Add brown sugar and salt; process to combine, 10-12 1-second pulses. Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly (use bottom of glass) into bottom of prepared pan. Bake until deep golden brown, 18-20 min. Cool on wire rack while making filling. Do not turn oven off. While crust cools, in medium bowl mix cream cheese, zest and salt w hand mixer until softened, creamy and thoroughly combined. Add sweetened condensed milk and mix until no lumps of cream cheese remain. Whisk in egg yolks. Add lime juice and stir gently until incorporated. Pour filling into crust; spread to corners and smooth surface. Bake until set and edges begin to pull away slightly from sides, 15-20 min. Cool on wire rack to room temp, one to one and a half hours. Cover w foil and refrigerate until chilled, at least 2 hours. Loosen edges w paring knife and lift bars from baking sheet using foil extensions; cut bars to shape. Sprinkle w toasted coconut and serve. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temp before serving.)

Crust:
Animal crackers 8 oz
Brown sugar 5 T tightly packed
Salt 1/8 tsp
Butter ½ c unsalted, melted and cooled slightly

Filling:
Cream cheese 4 oz, room temp
Lime zest 2 T
Salt 1/8 tsp
Sweetened condensed milk 28 oz
Egg yolks 2
Lime juice 1 c FRESH

Garnish (optional):
Coconut ½ c toasted