Key Lime Coconut Bars
I put the lime in the coconut and ate it all up....
Well, almost all up...with something this rich and tasty
I shared with the neighbors!
It is time once again for the Dessert Challenge hosted by Lady Behind the Curtain. It is a personal challenge. Participants are given two ingredients, such as lime and coconut, and must make something tasty!
I had a hard time choosing what to make this month. I found some mouthwatering cupcakes that were at the top of the list until the last minute when I realized that I had made cupcakes for last month's challenge. Then I danced around with the thought of making a tart or rice pudding...but, I ended up with these sweet and tart Key Lime Coconut Bars, instead....it was not a mistake!!
I enjoyed the roasted coconut in the pastry as well as the sprinkle on the top of the bars. I must admit, though, that juicing key limes takes a lot longer than anticipated! The are tiny little guys!
Key Lime Coconut Bars
Martha Stewart Living, June/July 1994
Yield: 24 bars
1 cup shredded sweetened coconut
1 1/2 cups all-purpose flour
1/2 cup confectioner's sugar, plus additional for dusting the tops
6 large egg yolks
10 Tbsp unsalted butter, cut in small pieces
2 cans sweetened condensed milk
4 tsp grated key lime or regular lime zest, plus more for garnish (optional)
1 cup key lime or regular lime juice
Preheat the oven to 350° F.
Spread coconut on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes, tossing every 2 minutes to ensure even browning. Remove from oven; transfer to a plate to cool.
In a large mixing bowl, combine flour and sugar, and add half the toasted coconut . Using a pastry cutter, cut the butter into the flour-coconut mixture until it resembles coarse meal. Pat mixture into a 9 X 13 inch dish and bake until golden, 20 to 25 minutes. Allow to cool slightly.
Meanwhile, beat together egg yolks and condensed milk with a whisk until thick. Gradually beat in lime zest and juice. Pour into cooled crust, sprinkle with remaining toasted coconut, and bake until just hot, 6 to 8 minutes. Cool completely, then chill until ready to serve. Cut into squares. Before serving, sprinkle with confectioner's sugar, and garnish with lime zest, if desired.
Oh, I almost forgot...I have put lime and coconut together in the past. I have a recipe for some great Chewy Coconut Lime Sugar Cookies...since it would be cheating to revisit them for this post, I am only sharing....
Next month's challenge is strawberries and raspberries! Yum!