Coconut Lime Bars Crunchy (Printable Version)
Bright lime filling meets crunchy coconut crust and toasted topping for a refreshing dessert bar.
# What You’ll Need:
→ Crust
01 - 1 1/2 cups sweetened shredded coconut
02 - 1 cup all-purpose flour
03 - 1/2 cup granulated sugar
04 - 1/2 cup unsalted butter, melted
→ Filling
05 - 4 large eggs
06 - 1 1/4 cups granulated sugar
07 - 1/4 cup all-purpose flour
08 - 1/2 cup freshly squeezed lime juice
→ Topping
09 - 1/4 cup sweetened shredded coconut, toasted
# Step-by-Step Guide:
01 - Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine 1 1/2 cups shredded coconut, 1 cup flour, 1/2 cup sugar, and 1/2 cup melted butter in a medium bowl. Mix thoroughly until evenly moistened. Press crust mixture firmly into the prepared pan, smoothing into an even layer.
03 - Bake crust in preheated oven for 15 minutes or until lightly golden at the edges. Remove from oven and set aside.
04 - In a large bowl, whisk together 4 eggs, 1 1/4 cups sugar, 1/4 cup flour, and 1/2 cup lime juice until completely smooth.
05 - Pour lime filling over the hot crust. Return pan to oven and bake for 25 minutes, or until the center is just set.
06 - Allow bars to cool completely in the pan on a wire rack. Sprinkle 1/4 cup toasted shredded coconut evenly over the top. Slice and serve.
# Additional Tips::
01 -
- Uses simple pantry ingredients so there is no hunting for fancy items
- Balances sweet and tart with a coffee-shop-style chewy coconut base
- Bakes up quickly and keeps well for several days
02 -
- Bars stay fresh covered in the fridge for up to five days
- Can be made dairy free with coconut oil instead of butter
- Best with freshly squeezed limes not bottled juice
03 -
- Firmly press the crust to avoid cracks later
- Whisk the filling extra well for the smoothest custard layer
- Do not rush cooling to keep the bars from sticking to the knife when slicing