This weekend, though the weather outside wasn't giving any indication of spring's impending arrival, I went through some of my old cookbooks, magazines, etc. looking for ideas for new spring recipes. I was immediately drawn to the Key Lime Bars in the American Classics 2009 issue of Cook's Illustrated. In my little look around the internet it appears it has been published in previous, and possibly subsequent, issues of the magazine. The crust employs animal cracker crumbs where many recipes use graham cracker crumbs and the result is surprisingly perfect. The filling is sweet but the lime stands front and center and the toasted coconut is really an excellent counter-point to the tartness of the filling.
I used freshly squeezed Persian (standard) Limes rather than Key Limes. In the past I have juiced and attempted to zest a million tiny limes and, in my hunble (though backed up by the folks who write the Cook's Illustrated magazines and cookbooks) opinion the flavor difference, if not entirely imperceptible, doesn't justify the additional expense and hassle.
