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!

Key Lime Bars on square white plates

Key Lime Bars with Coconut Crust

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.

Overhead view of square of key lime pie bars on a white plate

Easy Lime Bars

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!

Lady Behind the Curtain Dessert Challenge
 

Key Lime Pie Bars with Coconut Crust

Key Lime Pie Bars with Coconut Crust

Prep Time 30 minutes
Cook Time 18 minutes
Additional Time 4 hours
Total Time 4 hours 48 minutes
Yield 16

A little coconut added to the crust make these Key lime bars an unforgettable treat!

Ingredients

  • 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)

Instructions

  1. Combine the crumbs, coconut and sugar; add butter and blend well. Press onto the bottom of an 8 x 8 inch pan lined with non stick foil (leave enough excess on two sides for easy removal).
  2. Bake at 350º for 8 minutes. Cool on wire rack. Keep oven on.
  3. Beat egg yolks and zest on high till thick, about 5 minutes. Lower mixer speed and slowly add the sweetened condensed milk. Return mixer speed to high and beat 3 more minutes, Add in lime juice and mix till combined.
  4. Pour filling over crust and bake for 10 minutes. Cool, then refrigerate at least 4 hours or overnight before serving.

    Notes

    Total time includes 4 hour chilling time

    Nutrition Information:

    Yield:

    16

    Serving Size:

    1 bar

    Amount Per Serving: Calories: 206Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 56mgSodium: 118mgCarbohydrates: 28gFiber: 1gSugar: 23gProtein: 4g

    HOW MUCH DID YOU LOVE THIS RECIPE?

    Please leave a comment on the blog or share a photo on Pinterest