A bright, fresh-tasting, make-ahead dessert for Memorial Day

America's Test Kitchen on May 26, 2021

1. For the crust: Adjust the oven rack to the middle position and heat the oven to 325 degrees. Make an aluminum foil sling for an 8-inch square metal baking pan. Spray foil with vegetable oil spray.

2. Add cracker pieces, flour, sugar and 1/8 teaspoon salt to food processor. Pulse until crackers are broken into small pieces, about five 1-second pulses.

3. Process until crackers are finely ground, about 30 seconds. Add melted butter and pulse until butter is combined with crumbs, about 10 1second pulses.

4. Remove the lid and processor blade. Use a rubber spatula to scrape the crumb mixture into a foil-lined baking pan.

5. Press crumbs into an even layer covering on the bottom of the baking pan, then use the bottom of a dry measuring cup to press crumbs firmly into the pan until very flat.

6. Place the baking pan in the oven. Bake until the crust begins to brown at the edges, 15 to 20 minutes. Transfer to a cooling rack and let the crust cool for at least 15 minutes. (Do not turn off oven.)

7. For the filling: Meanwhile, in large bowl, whisk condensed milk, softened cream cheese, lime zest and juice, egg yolk and a pinch of salt until well combined and smooth.

8. Pour the filling evenly over cooled crust. Spread the filling into an even layer to the corners of the pan and smooth the top. Transfer to the oven and bake until the filling is set and no longer jiggles when the pan is shaken gently, 15 to 20 minutes.

9. Remove from the oven and let the bars cool in the pan and on the wire rack for 2 hours. Cover the baking pan with plastic wrap and refrigerate until the bars are chilled and firm, at least 2 hours or up to two days.

10. Remove the bars from the refrigerator and remove the plastic. Use foil to lift the bars out of the baking pan and transfer to a cutting board. Cut into squares. Top squares with toasted coconut or whipped cream (if using) and serve.

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