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Coconut Lime Bars


Description

A twist on the classic lemon bar using lime juice instead, and adding chewy coconut to the crust and toasted coconut to the top!


Ingredients

Crust

  • 2 c. all-purpose flour (lightly spooned into the measuring cup and leveled with a knife)
  • 3/4 cup shredded sweetened coconut
  • 1/2 c. powdered sugar
  • 1 c. (2 sticks) butter

Filling

  • 4 large eggs
  • 1/4 cup freshly-squeezed lime juice
  • 1 teaspoon baking powder
  • 1/4 cup all-purpose flour
  • 2 cups white sugar

Glaze

  • 1 c. powdered sugar
  • 3 tablespoons strained freshly squeezed lime juice

Topping

  • 1/4 cup shredded sweetened coconut, toasted

Instructions

  1. Preheat oven to 350. Lightly spray a 9×13″ pan with non-stick cooking spray and set aside. Whisk together the flour, powdered sugar, and coconut and then cut in the butter with a pastry blender or two knives until the mixture is crumbly. Tip: use a cheese grater to grate cold butter into your flour mixture. Lightly press into the pan and bake for 15-20 minutes or until light golden around the edges. Remove from oven.
  2. During the last few minutes of the shortbread’s baking time, mix the eggs, lime juice, flour, sugar, and baking powder in a large bowl with an electric mixer on high speed for three minutes. The mixture should be frothy and very, very pale yellow. Pour the mixture over the warm crust and then return the pan to the oven for another 20-25 minutes or until lightly golden brown on top. You might want to check the bars at 17-18 minutes to make sure the top isn’t getting too dark.
  3. Remove the pan from the oven and allow to cool completely. When the bars are cool, whisk together the glaze ingredients until smooth and then gently spread over the bars. Refrigerate for at least two hours and then cut into squares before serving.

Notes

  • In place of cooking corn on skillet, you can alternately grill corn on bbq grill or grill pan and then cut off the cob.