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Coconut Key Lime Bars

Coconut Key Lime Bars

Coconut Key Lime bars with coconut, white chocolate shortbread crust under key lime filling.

The Sauce: Key Lime Filling – Pucker tart yet sweet filling that cooks into a soft jelly like topping on the shortbread crust.

‘Great Sauces Transform Good Food into Gourmet’ 

Lime slush on a hot summer day

Aunt Beth treated my sister Sharon, me and Jo Ann aged 10, 8 and 5, to lime slushes one summer while renewing family ties and vacationing. It was simultaneously pucker tart and lightly sweet. The air was hot with low 100‘s dry desert heat. The icy, slushy cooler refreshed and assuaged my burning skin from the inside out.

Key LimesEver since then I’ve loved the spunk of limes. I use them generously for brightness and twist. My fruit bowl is perpetually dotted with little green limes; which makes me smile at every glance.

Traditionally made with a cousin of limes, convert Lemon Bars into a sister confection. Then ramp them into gourmet territory with coconut and white chocolate in the shortbread crust. Tart, sweet and lush, take these Coconut Key Lime Bars on a special picnic in the mountains for a summer concert.

You might also enjoy LOL Lemonade, Watermelon with Lime, Shrimp and Pork Balls with Spicy Lime Dipping Sauce, and Lime and Tomato Tajicos.

4 of 4 part series ”Summer Concert Picnic”. Part 1 Italian Pressed Sandwiches, Part 2 Rustic Orzo Salad, Part 3 Fruit Kabobs, and Part 4 Coconut Key Lime Bars. More about summer mountain concerts.

2013 AniversaRecipe – Salade Nicoise dans une Pot
2012 AniversaRecipe – Burgers with Horseradish Sauce
2011 AniversaRecipe – Lime and Tomato Tajicos

Recipe: Coconut Key Lime Bars

Active Time: 20 Minutes | Total Time: 60 Minutes | Yield: 16 Servings

Coconut and ChocolateIngredients
Coconut Chocolate Shortbread
1 cup flour
1/4 cup light brown sugar
14 tsp salt
8 Tbsp cold butter, cut in 1/2 chunks
1 cup shredded coconut
4 oz white chocolate, coarsely chopped (about 2/3 cup)

powdered sugar

Lime Filling
Lime Juice4 eggs
1 cup sugar
2 tsp key lime zest
6 Tbsp flour
3/4 cup fresh key lime juice, about 18

Special Equipment – 9×9 square pan

White Chocolate Buttons1 Preheat oven to 400 degrees. Spray a 9×9 square pan with non-stick spray. Line the bottom and 2 sides with parchment with an overhang for handles. Spray the parchment.

2 Place 1 cup flour, brown sugar, and salt in a food processor. Pulse a couple times to combine.

Flatten Crust3 Add cold butter chunks and pulse until the largest pieces are the size of peas, about 15 pulses. Add

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coconut and white chocolate, pulse 3-4 more times.

4 Place the mixture into the prepared pan and press down firmly with a flat measuring cup bottom. Bake 19-21 minutes or until crust is golden brown. Remove from the oven and turn the heat to 300 degrees.

5 Meanwhile, using a whisk to stir but not beat, combine eggs, sugar and zest in a medium bowl. Stir in the flour. Gently stir in the lime Coconut Key Lime Barsjuice.

6 Pour filling over hot crust and bake until filling is set, about 30 minutes. Let cool completely in the pan on a wire rack.

7 Remove the bars from the pan by lifting the parchment handles and place on a cutting board. Cut into sixteen 2” squares, trimming of the rounded edges as needed. Dust with powdered sugar. Store in an airtight container at room temperature for up to 2 days.

Prepare the butter by cutting in chunks, then place in the fridge until ready to add to the food processor to keep it very cold.

Lime Bars in Cupcake PapersA whisk is useful to avoid lumps but don’t beat with the whisk to avoid producing air bubbles.

These are gourmet lime bars with the addition of coconut and white chocolate. They are perfect for a gourmet picnic or bake sale.

I love to serve Coconut Key Lime Bar squares in a flattened cupcake papper.

Dish Designer

  • Exchange key lime juice and zest for 6-8 limes or 4-5 lemons.

Inspiration – Greg Lofts
Cook with Sauces
Coconut Key Lime Bars
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: June 19, 2014

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