Key limes are small and expensive; these Persian or Tahiti limes are more readily available year round
|Voila! Gorgeous with a flutter of toasted coconut over the top!|
Tomorrow, I'm going to visit my friends at Specialty Produce to get some ideas for our Take 5 this week. I hope you all had a wonderful weekend.
Lime in the Coconut Bars
- Preheat the oven to 350°F. Coat a 13 x 9-inch baking pan with nonstick cooking spray.
- To make the crust, combine the ingredients in a food processor and pulse until the mixture resembles small peas. Evenly press into the bottom of the prepared pan.
- Bake until browned, about 20 minutes. Remove from the oven and let cool for 10 minutes.
1 1/2 cups granulated sugar
- To make the filling, combine the sugar, lime juice, flour, baking powder, and eggs in the food processor and process until smooth. Pour over the baked crust and sprinkle with the remaining coconut. Bake until the filling is set, another 20 minutes, then cut into 24 two-inch squares.
- Let cool completely, dust with confectioners’ sugar.
- Do-Ahead: At this point, cover with plastic wrap and refrigerate for up to 2 days or freeze for up to 2 months.
- Cooks’Note: You can make a double batch in a 15 x 12-inch jelly roll pan; the baking time will be the same.