These were just supposed to be Lime Coconut bars but I used most of my limes to make mojitos…we all have priorities! Also, when I was reading the reviews on the recipe, many of them said the lime flavour was really intense in these bars, so if you use half lemon juice and half lime juice, it cuts the intensity but you get great citrus flavour. If you want intense lime flavour and do not use up your limes in cocktails, go for it! –Steph McVox
Lemon Lime Coconut Bars
Adapted from Gourmet
¾ cup flaked coconut (sweetened or unsweetened)
¾ cup flour
¼ cup icing sugar
1/4 teaspoon salt
3/4 stick (6 tablespoons) cold butter, cut into 1” pieces
1 egg yolk
Ice water (if needed)
1 ¼ cups sugar
freshly grated lime zest (from 3 limes and/or lemons)
2/3 cup lime and/or lemon juice
1/3 cup flour
1. Preheat oven to 325°F. Sprinkle coconut on baking sheet and toast in oven for 6-10 minutes. Watch carefully as it toasts quickly. Let cool while you prepare the bars. Half of it will be used in the crust and half will be sprinkled on top of the bars in the last 10 minutes of baking.
2. Make a “sling” from foil (crisscross two pieces of foil to overlap the pan) and butter and flour it for an 8” square baking pan, knocking out excess flour.
3. In a medium sized bowl, blend together flour, ¼ cup coconut, icing sugar and salt. Cut in butter with two knives or pastry blender until mixture resembles coarse meal; stir in the egg yolk until combined. If it doesn’t seem like it will stick together, add a bit of ice water. Alternatively, you can use a food processor to mix the both the crust and custard. I have tried it both ways and it is quicker with the food processor but a few more dishes. Pat mixture into prepared pan and bake in middle of oven 25 to 30 minutes, or until light golden brown.
4. Reduce oven temperature to 300°F.
1. Using the same mixing bowl or food processor bowl (no need for extra dishes), whisk together eggs and sugar until combined. Stir in lime juice and zest until well combined. Whisk in flour and combined until there are no lumps. Let sit while crust is baking and lime zest can infuse. Pour mixture over crust and bake in middle of oven for 25 minutes.
2. Sprinkle custard with coconut and bake 10-15 minutes more, or until just set. Cool in pan for an hour and carefully remove from pan and unwrap it from the sling. If it is still warm, let cool completely before wrapping in plastic wrap. Chill for at least 1 hour or until the next day before cutting into squares. Yield: Makes 16 2” squares or cut into wedges.