Not so Key Lime Bars

The key lime bars are now cooling. Can't vouch for them yet, but here's the recipe:

Heat the oven to 325. Line 13 x 9 pan with foil, leaving excess foil hanging over the edges.

Crust:
5 oz animal crackers (coconut butter cookies or digestive biscuits may work in a pinch, see previous post)
3 tablespoons packed brown sugar
pinch table salt
4 tablespoons unsalted butter, melted and cooled slightly (I used salted)

Beat up the animal crackers. We threw them in a Ziploc and pounded them with a meat mallet.
Add brown sugar and salt, mix up.
Drizzle butter over crumbs and stir until crumbs are evenly coated.
Bake for 18ish minutes.
Cool on wire rack.

Filling:
2 oz cream cheese, room temp
1 tablespoon grated lime zest, minced
1 large egg yolk
1/2 cup key lime or regular lime juice (Crazy mart didn't have key limes, so we got Persians)

While the crust is cooling, stir the cream cheese, zest, and salt together with a rubber spatula until soft and all combined.
Add sweetened condensed milk and whisk until no lumps.
Whisk in the egg yolk.
Add lime juice and whisk some more.
Pour the filling into the crust, spread it all even and smooth with a rubber spatula. Bake for about 15ish minutes until it is set.
Cool on wire rack for at least an hour. Once it’s room temp, cover with foil and throw it in the fridge for at least another 2 hours.

Then...loosen the edges with a pairing knife, lift bars from baking pan with the excess foil edges, cut up and add garnish. EAT!

Garnish:
3/4 cup shredded sweetened coconut, toasted until golden brown (since we used the coconut cookies, we skipped this)