Coconut Key Lime Bars

Coconut Key Lime Bars: The Briarwood Baker

Lime and coconut seem to be a popular pairing à la the Harry Nilsson song. With the warmer weather we’ve been having, it’s finally beginning to feel like summer, which calls for lighter, refreshing desserts. Citrus immediately comes to mind when I think of summery flavors, which led to these key lime bars.

Coconut Key Lime Bars: The Briarwood Baker

As always, I wanted to put my own twist on it, so I “put the lime in the coconut” and made a coconut crust as the base for the key lime bars. With the beautiful weather we’re having, it also helps that these bars take about 20 minutes to make so you don’t have to be cooped up in the kitchen.

Coconut Key Lime Bars: The Briarwood Baker

The filling has four ingredients which cuts down significantly on prep time. I like desserts which are easy to make and delicious, and these bars are just that. With lime slices, zest, and coconut garnishing the tops of them, it looks like you spent all day baking them. No one has to know the truth though ;)

Coconut Key Lime Bars: The Briarwood Baker

The key lime filling is creamy, refreshing, and flavorful, with the zest and juice of the lime making it perfectly tart, and the coconut crust compliments the filling beautifully. These key lime bars will be your next quick, go-to summer dessert, and would be fantastic with margaritas as well!

Coconut Key Lime Bars: The Briarwood Baker

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Coconut Key Lime Bars

For the crust:

1 cup finely crushed coconut cookie crumbs

1/3 cup sugar

1/3 cup desiccated coconut

5 tablespoons coconut oil, melted

For the filling:

3 large egg yolks

1 1/2 teaspoons grated lime zest

1 14-oz can sweetened condensed milk

2/3 cup lime juice (I used bottled)

1-2 limes, for garnish

Flake or shredded coconut, for garnish

For the crust:

Preheat oven to 350 F. Stir together the cookie crumbs, sugar, coconut, and oil in a small bowl. Press evenly into the bottom of an 8-in square glass baking dish. Bake until golden, about 10 minutes. Set aside and let cool.

For the filling:

In the bowl of a stand mixer, beat the egg yolks and lime zest with the paddle attachment until thick, about 5 minutes. Add the sweetened condensed milk, beating constantly, until smooth and thick, about 3 minutes. Reduce speed to low and add the lime juice, mixing just until combined.

Spread filling over the prepared crust. Bake in preheated oven for 10 minutes, or until the filling is set when gently shaken. Let cool on a wire rack and then refrigerate at least 4 hours.

Assembly:

Cut into 16 bars. Grate a little lime zest over each bar and garnish with shredded coconut and a slice of lime (if desired).

Makes: 16 bars

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