COCONUT-KEY LIME SQUARES
It's a new twist on the classic lemon bar: A light, extra-tart Key lime filling on a shortbread crust laced with coconut and white chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 64 bars
Number Of Ingredients 11
Steps:
- Crust: Preheat oven to 400 degrees. Lightly butter an 8-inch square baking pan. Line bottom and 2 sides of pan with parchment, leaving a 1-inch overhang; lightly butter the parchment.
- Combine flour, brown sugar, and salt in a food processor, and pulse a few times to combine. Add butter, and pulse until largest pieces are the size of peas. Add coconut and white chocolate, and pulse a few more times, just until mixture holds together. Transfer mixture to pan, and pack down firmly with the bottom of a measuring cup. Bake until crust is deep golden brown, 18 to 20 minutes. Remove from oven, and reduce heat to 300 degrees.
- Filling: Whisk together eggs and granulated sugar in a bowl, then whisk in flour. Gently stir in lime juice (do not whisk or stir vigorously or batter will become foamy).
- Pour filling over hot crust, and bake until filling is set, about 15 minutes. Let cool completely on a wire rack.
- Run the tip of a knife along the 2 sides of the pan not lined with parchment, then remove from pan by lifting with parchment overhang. Transfer to a cutting board, dust with confectioners' sugar, and cut into 1-inch squares.
KEY LIME PIE BARS WITH COCONUT CRUST
A little coconut added to the crust make these Key lime bars an unforgettable treat!
Provided by Liz Berg
Categories Bar Cookies
Time 4h48m
Number Of Ingredients 8
Steps:
- 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).
- Bake at 350º for 8 minutes. Cool on wire rack. Keep oven on.
- 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.
- Pour filling over crust and bake for 10 minutes. Cool, then refrigerate at least 4 hours or overnight before serving.
Nutrition Facts : Calories 206 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 bar, Sodium 118 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
KEY LIME BARS IN COCONUT CRUST
Make and share this Key Lime Bars in Coconut Crust recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h25m
Yield 24 bars
Number Of Ingredients 12
Steps:
- Preheat oven to 350°; lightly grease a 9x3 inch baking pan.
- Make the crust: combine all crust ingredients in a food processor; process until the mixture is crumbly.
- Set aside 1 cup of the crumbs; press the remaining crumbs into the bottom of the prepared pan.
- Bake the crust for 16-18 minutes, until it is golden brown.
- Make the filling: In a bowl, beat the cream cheese until soft.
- Add in the sugar and salt; beat until well blended.
- Stir in the flour, then beat in the eggs one at a time, beating well after each addition.
- Stir in the lime juice, mixing until smooth; pour the filling onto the crust.
- Bake the bars for 15 minutes; sprinkle with reserved crumbs and bake 10 more minutes, or until set around the edges but still slightly wobbly in the middle.
- Remove from the oven and cool at room temperature for 1 hour.
- For easiest slicing, refrigerate for several hours.
Nutrition Facts : Calories 239.6, Fat 11, SaturatedFat 7.4, Cholesterol 55.8, Sodium 121.4, Carbohydrate 33.1, Fiber 0.7, Sugar 24.6, Protein 3.1
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COCONUT KEY LIME BARS • A CLASSIC WITH A TWIST - TARA …
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4.2/5 (12)Total Time 5 hrsCategory DessertCalories 361 per serving
- Heat oven to 350ºF. Line an 8-inch square pan or baking dish with parchment. I like to cut a long parchment strip to fit inside the edges of the pan and let it hang over two sides. That way I can pull the bars out to cut them.
- In a food processor blend the graham crackers until they are very fine crumbs. Add the toasted coconut, sugar and butter and pulse until mixture resembles wet sand. Press the crust mixture evenly onto bottom of the prepared pan. Bake until dry and lightly brown, about 10 minutes. Let cool on a wire rack. (Leave oven on)
- Make filling: Mix egg yolks in the bowl of an electric mixer fitted with the whisk attachment on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.
- Spread filling evenly over crust using a spatula. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).
KEY LIME COCONUT SQUARES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (8)Calories 226 per servingTotal Time 55 mins
- Preheat the oven to 350°F. Lightly grease a 9" x 13" pan., To make the crust: In a medium bowl or the bowl of your food processor, combine the sugar, flour, coconut, salt, and baking powder, mixing until all the brown sugar lumps have disappeared.
- Mix in the water. The mixture will be crumbly, but should hold together when squeezed., Sprinkle into the prepared pan in an even layer, cover with plastic wrap, and use the bottom of a loaf pan to press it down into place to form a crust.
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