Triple Citrus Bars

Ingredients:
Crust:
10 oz graham crackers
6 tbsp packed light brown sugar
1/2 tsp salt
3 tbsp sweetened shredded coconut
8 tbsp unsalted melted butter
Filling:
4 oz cream cheese, room temp
3 tsp grated lime zest
3 tsp grated lemon zest
3 tbsp grated orange zest
2 pinches salt
2 (14 oz) cans sweetened condensed milk
2 egg yolks
3/4 cup fresh lime juice
2 tbsp lemon juice
2 tbsp orange juice

Directions:

1. Adjust oven rack to middle position and heat oven to 325. Line a 13x9-inch baking pan with aluminum foil (i used parchment paper), allowing excess foil (paper) to overhang sides for easy lifting when bars are ready to remove. Spray foil with nonstick cooking spray (you don’t need to do this with parchment paper).
2. Crust: In a work bowl of food processor, pulse graham crackers until broken down and evenly fine. Add brown sugar and salt; process to combine. Add coconut. Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses (i don’t have a food processor, so i used a blender, of course 10-oz of graham crackers is a lot so i just combined the butter and everything else in a bowl with a pastry cutter.) Press crumbs evenly and firmly into bottom of prepared pan. Bake until golden brown, about 18-20 minutes. Cool on wire rack while making filling. Do not turn the oven off.
3. Filling: While crust cools, stir cream cheese, zests and salt with rubber spatula in a medium bowl until softened, creamy and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain. Whisk in egg yolks, add juices and whisk gently until incorporated (mix will thicken slightly). Assemble and bake: pour surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15-20 minutes. Cool on wire rack to room temperature, 1-1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.
4. Loosen edges with paring knife and lift bars from baking pan using foil (or paper) extensions. Cut bars into 32 squares and serve. Leftovers can be refrigerated up to 2 days; crust will soften slightly.