Key Lime Bars with Coconut Crust
Key Lime Bars with a Coconut Crust are the answer when you’re dying for a slice of Key Lime Pie, but don’t want to break a sweat. These easy lime bars are outrageously delicious and have the bonus of a fabulous coconut crust!
Why You Must Make
- Lime and coconut are a delicious tropical pairing.
- This is an easy, elegant dessert that tastes amazing, too.
- If you love Key lime pie, you’ll adore these bars.
I definitely wasn’t very creative this month with our Dessert Challenge ingredients of Lime and Coconut. I was self-serving, though. I adore Key lime pie…and, of course, the hubby does not. Lemon Meringue, yes. Key Lime, no. My parents made us slushy virgin daiquiris when we were children…another foodie memory I’d forgotten till my fingers hit the keyboard. Those helped usurp lemon’s spot as my favorite dessert citrus.
I was making desserts for the show house (again) and needed a non-chocolate dessert to go along with my milky way brownies (which you will see on Sunday)…and guess what came to mind? Yup, these Key Lime Bars with Coconut Crust were perfect. They’re fine with just plain ol’ lime juice if Key limes aren’t in season, or if you don’t want to substitute bottled Key lime juice for fresh.
Thanks to Sheryl, of Lady Behind the Curtain, for hosting our Dessert Challenge each month. Stay tuned as June brings one of my favorite combinations: raspberries and strawberries. But until then, I hope you’ll try these tropical-inspired key lime bars with coconut crust. I could have eaten the whole batch myself!
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons sugar
- 1/3 cup butter, melted
- 1/2 cup sweetened coconut
- 3 egg yolks
- 1 1/2 teaspoons lime zest
- 2/3 cup lime juice, fresh
- 14 ounces sweetened condensed milk (1 can)
- Combine the crumbs, coconut, and sugar; add butter and blend well. Press onto the bottom of an 8 x 8-inch pan lined with nonstick foil (leave enough excess on two sides for easy removal).
- Bake at 350º for 8 minutes. Cool on a wire rack. Keep oven on.
- Beat egg yolks and zest on high till thick, about 5 minutes.
- Lower the mixer speed and slowly add the sweetened condensed milk.
- Return mixer speed to high and beat for 3 more minutes, Add in lime juice and mix till combined.
- Pour filling over crust and bake for 10 minutes. Cool, then refrigerate at least 4 hours or overnight before serving.
Total time includes 4 hour chilling time.
Always use fresh lime zest and juice for the best flavor.
Serving Size:1 bar
Amount Per Serving: Calories: 206Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 56mgSodium: 118mgCarbohydrates: 28gFiber: 1gSugar: 23gProtein: 4g