I love a good citrusy dessert! The combination of tart acidity and sweetness in one bite is a perfect balance that I crave in a treat. These bars have a rich, buttery shortbread, speckled with toasted coconut. On top sits a thick layer of sharp lime custard that cuts right through the richness of the crust.
This fun and festive dessert can be enjoyed year round! Citrus flavors really sing when they are in season during the winter months, making these a great addition to a holiday dessert table. Yet, they are also light and refreshing enough to be enjoyed in the summer as well!
Equipment you may need:
Here’s what you need to for the crust:
Make the shortbread crust.
Toast the coconut flakes first. Heat them in a dry pan over medium-low heat for a few minutes. Stir regularly. They go from beautifully golden to burnt in the blink of an eye, so keep watch over them.
Add the toasted coconut to the flour and salt. Mix these dry ingredients together and set them aside as you prepare the rest of the dough.
Cream the room temperature butter and granulated sugar together on medium speed for 3 minutes. They will be pale yellow and fluffy. Add the dry ingredients a spoonful at a time on low speed, until the dough just comes together.
Prepare the pan.
I have found that the best way to cut the most even, uniform bars is to take the entire bar out of the pan and cut it on a cutting board, as opposed to cutting it while still in the pan. The most efficient way to do this is to make “handles” from leftover parchment hanging over the sides.
Cut 2 long rectangles of parchment: 1 that is the width of the widest side of the pan, and one that is the width of the longest side of the pan. Both sheets should have a lot of excess that hangs over the sides.
Use cooking spray to help hold the parchment in place. (how nonstick spray holds parchment in place, I will never understand, but I’m not going to argue with it.) Lay the 2 sheets down over the pan in a cross and press them in. Fit the parchment snugly into the corners and up the walls of the pan. I use bag clips to secure the parchment in place while adding the dough. Just remember to remove them before baking.
Dump the dough into the pan and use your hands that have been sprayed with cooking spray to press the dough evenly throughout the surface of the pan, all the way to the sides and corners.
Bake the crust for 27 minutes at 350 degrees. The edges of the crust should have a slightly golden tinge. Turn the temperature down to 300 degrees.
While the crust is baking, get started on the filling and try to be ready to pour it in while the crust is hot from the oven.
Here’s what you need for the filling:
The number of limes needed may vary, depending on their size and juiciness, but I always end up needing somewhere between 8 and 10. Use a microplane to remove the zest, avoiding any of the white pith.
Add 1/4 cup of zest and 1 cup of strained lime juice to a mixing bowl with the eggs, coconut extract, vanilla extract, and 1/4 teaspoon salt. In a separate bowl, whisk together the 3/4 cup of flour and powdered sugar.
Pour the lime mixture into the powdered sugar mixture and whisk very well, until there are no lumps.
Pour the filling over the hot, par-cooked crust. Place back into the oven and bake at 300 degrees for 30 minutes. The filling should be just set but not super hard. It will continue to cook once it is removed from the oven.
Let it cool.
The crust will still be very soft right out of the oven. Do not try to lift it out of the pan yet. It will completely fall apart if you do! Let it come to room temperature on the counter, then place it in the fridge for about another hour to chill and set. Then, grab onto the handles on either side of the pan and slowly lift the entire thing out and onto a cutting board.
Use a sharp knife to cut into 16 or 32 bars. Dust with powdered sugar and sprinkle the tops with toasted coconut flakes before serving! Keep leftover bars refrigerated for up to 5 days.
Other recipes to try:
- Lavender Lemon Bars with Pistachio Shortbread
- Raspberries and Cream Tarte
- Pineapple Coconut Ice Cream
Sweet and Tangy Coconut Lime Bars
Ingredients
For the crust:
- 1 cup unsweetened coconut flakes
- 2 cup flour all-purpose
- 1/2 tsp kosher salt
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
For the filling:
- 1/4 cup lime zest from about 8 limes
- 1 cup lime juice from about 10 limes, strained
- 6 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 3 cups powdered sugar
- 3/4 cups flour all purpose
- 1/4 tsp kosher salt
Instructions
Make the crust.
- Preheat the oven to 350. Spray a 9 x 13 inch baking pan with cooking spray, then line it with 2 sheets of parchment. One measuring the width of the pan and the other measuring the length, with both sides long enough to have leftover parchment draped over the edges. This extra parchment will make "handles" after it is baked to lift it out of the pan. In a small, dry pan, toast the coconut flakes on medium-low heat for a few minutes, stirring regularly, until golden. Remove from the heatIn a large bowl, whisk together the 2 cups of flour, 1/2 tsp salt and toasted coconut.Cream the butter and granulated sugar together in a stand mixer or with a hand mixer for 3 minutes. Add the dry ingredients, a big spoonful at a time, until all in and the dough comes together.Dump the dough into the prepared pan. Use your hands to press it evenly across the surface of the pan. (It helps to spray your palms with cooking spray.)Bake the crust for 27 minutes. Remove from the oven then turn the oven to 300 degrees.
Make the Filling.
- Whisk together the powdered sugar, salt and 3/4 cups of flour. Set aside.Whisk together the zest, juice, the two extracts and eggs. Pour this into the sugar mixture and whisk until well combined. Pour the filling over the par-baked crust. Carefully place the pan back into the oven. Bake for 30 minutes, or until the filling is just set. Remove from the oven and allow to come to room temperature. Then place in the refrigerator for at least 1 hour. Use the parchment handles to lift the entire bar out from the pan. Place it onto a cutting board. Cut into 16 bars, or 32 smaller bars.