Put the Lime in the Coconut
And I drank ’em both up…or nommed them both down, as it were.
Last night as I was actively tried to avoid finishing the rest of my workout DVD’s, I opted for cleaning the apartment, walking the dog in the pouring Seattle rain, and then cleaned out my freshly stocked fridge. As I rummaged through the beleaguered shelves tossing items to and fro I stumbled onto the rest of my silky key lime curd that had somehow managed to dodge me and a spoon both pining for it’s demise. What ever should I do with such deliciousness. It was time to put up or shut up – use it or toss it. I opted for using the remains of the curd, as any
stingy frugal cook who makes something and refuses to waste a bit of it would. But this trendy on frugality only extends to food. When I’m at the tail end of a bottle of shampoo or tooth paste I’m perfectly content to round file the last bits in order to obtain a fresh batch of product. And it drives my beloved up a wall. Poor man.
But with a full 2 cups of curd to use, I decided it was best placed in a short bread crust and baked into zesty submission. Key Lim Bars, well sure if you don’t mind! What might make that better though? A little coconut! Of course! Who do you think I am?
Into the shortbread crust went an addition of 1/2 cup of coconut shreds, just to seal the deal on the tropical flair. Using the basis for Cook’s Country‘s Lemon Bars, I went to work. Bars have never been easier. Since I already had cooled curd to use, I was able to save a lot of time.
But if you’re making this from scratch begin by making the Key Lime Curd according to directions and allow to cool.
After preheating my oven to 350 degrees, I combined 1 1/2 cup flour, 1/2 cup butter softened and cubed, 1/2 tsp salt, 1 cup sugar and 1/2 cup un-sweeted coconut shreds into my food processor. The mixture was pulsed until it began to resemble a coarse meal. Next it was pressed into the bottom of an 8×8 inch pan and baked for 15 minutes, rotating in the oven half way through the process to evenly bake.
Once done baking, fill the shortbread shell with the slightly cooled curd. Return to oven and bake an additional 30 minutes. Wham Bam Thank you Ma’am! Allow to cool for two hours and then devour. The guys at work at these in three hours flat. Okay, fine. I helped – devouring two. What? They’re freakin’ tasty! Don’t judge. Go make them for yourself and see if you can resist them.
Key Lime and Coconut Bars
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
This easy dessert has a tropical flair, with Key Lime curd atop a coconut shortbread crust.
Key Lime Curd:
- 1/2 cup Butter, unsalted and room temperature
- 1 cup Sugar
- 3/4 cup Key Lime Juice
- 1 Tbsp Key Lime Zest
- 3 whole Eggs
- 2 Egg Whites
- 1 1/2 cup Flour
- 1/2 cup Shredded Unsweetened Coconut
- 1 cup Sugar
- 1/2 cup Butter, cubed
- 1/2 tsp Salt
For Key Lime Curd:
- In a mixer, beat together butter and sugar until light and fluffy.
- Beat in one egg at a time, allowing to mix completely before beating in another egg.
- Beat in key lime juice and zest until incorporated.
- Over medium heat, in a heavy bottom pot or a double boiler, stir cream/egg/lime mixture. Stir mixture frequently until temperature reaches approximately 170 degrees and the mixture begins to thicken. Approximately 10 minutes.
- Pour into bowl and let cool in fridge.
For Shortbread Crust:
- Preheat oven to 350 degrees.
- In food processor, combine all ingredients and pulse until mixture begins to resemble coarse meal.
- Press into the bottom of an 8×8 inch baking sheet. Bake on middle rack to brown for 15 minutes, rotating half way through baking.
- Remove from oven.
- Pour key lime curd into the shortbread crust. Smooth curd so it reaches all corners of the crust.
- Return to oven and bake for 30 minutes.
- Remove from oven and allow to cool on a rack for two hours before cutting.
- Slice, serve and devour.
Inspired and adapted from Cook’s Country Lemon Bars
Haha! You’re making me laugh over ‘ere in scandi-land! Btw, looks too good!!
Love these bars!! These are worth a new batch of lime curd!
Ohhh My Gawwwssshhh… Sounds like my heaven! Looks amazing
Are these the shots from your office?! I’d never have guessed they were taken at work 😉 I was actually stalking your curd recipe earlier today. I’m thinking I might want to attempt it this weekend.
These sound amazingly delicious. And the fact that you photographed them at work before letting anyone eat them is priceless. The photos look stunning!
These look incredible! Photos are to eat for! Good Good!
Seriously looks fantastic! A weekend treat for sure!
Lime and coconut is such a great combination, I love the hit of tropical flavours in these!
What’s more perfect than buttery shortbread, nutty coconut, and tangy, silky, citrus curd? Nothing. Absolutely nothing. Making these for the hubby when I need some favors 😉
Yum, these look fabulous!
Must be something in the air, I just made a key lime pie last night 🙂
LOOOVE the lime and coconut combination. It’s like a tropical party in my mouth! I love bars like this, they’re so delicious!!
looks yummy. guess we both had coconut and lime on the brain this week.
You put the lime in the coconut and then in MY MOUTH! COME TO MAMA! Love this Megan!
These bars are exquisite – I am almost melting into them 😀
Choc Chip Uru
Latest: Strawberry Hot Fudge Choc Cobbler
Love that you brought photo props to work! I would have paid money to see the looks on the guys faces when you made them wait to eat these fab bars while you took the right shot. Awesome!
Was looking at your Key lime curd recipe vs the one posted with the key lime bars, they both have different egg yolk amounts. Is it 2 or 3 thanks, I would love to make the key lime curd.
yum! these look amazing! i will definitely be making these bars~
I really love lemon bars because they are quite tasty. ,
See all of the most up to date content on our webpage