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.
COCONUT KEY LIME BARS
Tangy, tart, creamy and luscious!
Provided by Tricia
Categories Dessert
Time 1h30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Lightly spray an 8x8-inch baking pan with vegetable cooking spray. Line the pan with parchment paper long enough to create a sling, coming up and over the sides of the pan.
- Place the coconut in a small nonstick skillet over medium-low heat. Toast the coconut, stirring frequently, until light golden brown. Remove the coconut from the skillet to a medium mixing bowl and set aside.
- Add the flour, sugar, salt and butter to the bowl of a food processor. Process just until the mixture resembles coarse sand. Do not over-mix or allow the mixture to come together like dough. Pour the crust mixture into the bowl with the toasted coconut and mix to blend. The mixture will be dry.
- Pour the crust mixture into the prepared pan and spread evenly. Press the mixture firmly compressing the crust. Place the unbaked crust in the freezer for 15 minutes.
- Remove the crust from the freezer and bake until light golden brown, about 20 - 25 minutes. Set aside. Reduce the oven temperature to 300°F.
- While the crust is baking, prepare the filling. In a medium mixing bowl whisk the eggs until blended. Add the sugar, flour and cornstarch and whisk until combined. Add the key lime juice and whisk again until smooth. Pour the filling over the warm baked crust and immediately place in the 300°F oven and bake for 25-30 minutes or until the center does not jiggle when tapped. Cool completely on a wire rack then refrigerate for at least 2 hours before cutting.
- Remove the coconut key lime bars from the pan using the parchment to lift onto a cutting board. Run a very sharp, thin knife under hot running water then carefully dry the blade. This will give you razor sharp cuts for a beautiful presentation. Repeat until the bars are cut.
- Garnish with a dusting of powdered sugar and/or a dollop of lightly sweetened cream, toasted coconut and key lime wedges and serve.
Nutrition Facts : Calories 318 kcal, Carbohydrate 51 g, Protein 4 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 93 mg, Sodium 75 mg, Fiber 1 g, Sugar 39 g, UnsaturatedFat 4 g, ServingSize 1 serving
KETO COCONUT LIME BARS
These keto lime bars are a tangy treat sure to satisfy your sweet tooth! Keep refrigerated. Garnish each piece with a small lime wedge, if desired.
Provided by France C
Categories Desserts Cookies Bar Cookie Recipes
Time 50m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Combine almond flour, sweetener, coconut flour, lime zest, and salt in a large bowl. Mix thoroughly. Cut in butter with a fork until combined and no lumps remain. Press crust mixture down into the prepared baking dish.
- Bake in the preheated oven until lightly browned, 10 to 15 minutes. Set aside.
- Whisk lime juice, coconut milk, sweetener, butter, and zest in a medium saucepan over medium heat. Mix until sweetener is dissolved; do not let boil. Add beaten eggs slowly, a little at a time, whisking constantly until mixture is foamy and airy and starts to thicken, 5 to 10 minutes. Remove filling mixture from heat and spread evenly over the crust.
- Bake in the preheated oven until filling is set in the middle, 10 to 15 minutes.
- Toast shredded coconut in a small skillet over medium heat until lightly browned, 2 to 3 minutes. Sprinkle coconut and lime zest topping over the bars. Let cool and refrigerate completely before cutting into bars.
Nutrition Facts : Calories 160.3 calories, Carbohydrate 17.8 g, Cholesterol 87.7 mg, Fat 13.8 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 5.9 g, Sodium 106.9 mg, Sugar 1 g
LIME BARS
Even if your cookie cache is already full,you have to stuff in a batch of lime bars. Shortcake crust is tender and buttery-good. The topping has a delicate lime essence that is much more refined than lemon bars.
Provided by Potluck
Categories Bar Cookie
Time 40m
Yield 48-72 bars
Number Of Ingredients 7
Steps:
- In bowl, combine flour and powdered sugar; cut in butter.
- Press into 13x9" pan.
- Bake 350°F for 20-25 minutes.
- Meanwhile, beat eggs on high till pale yellow.
- Gradually add sugar and salt and lime juice.
- Continue beating on high.
- Pour over hot crust.
- Bake another 20-25 minutes until golden brown. Sprinkle with more powdered sugar. Cool and cut into bars.
- Makes 4 1/2 dozen.
- NOTE- You may add 2 drops of green food coloring to egg mixture for that lime green color -- .
LIME COCONUT BARS
Lime coconut bars have a shortbread crust made with toasted coconut and a delicious sweet-tart lime filling on top.
Provided by Elizabeth LaBau
Categories Dessert
Time 1h25m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 F. Place the coconut on a rimmed baking sheet and toast it for 8 to 10 minutes, stirring every 3 to 4 minutes until it is a light golden brown. Cool completely.
- Use an electric mixer to cream together the butter and granulated sugar until light and fluffy. Add both extracts; then with the mixer on low, add the salt, flour, and toasted coconut. Finish mixing by hand, stirring with a spatula and scraping down the bottom and sides of the bowl well.
- Line a 9 × 13-inch pan with foil so that it extends up the sides and spray the foil with nonstick cooking spray. Scrape the dough into the pan and press it into an even layer.
- Bake the crust for 25 to 30 minutes at 350 F, until it's golden brown on top. While the crust is baking, prepare the filling so it's ready to go as soon as the crust is done.
- In a large bowl, whisk together the eggs, lime juice, sugar, and lime zest. Sift the flour on top of the egg mixture and whisk it in as well. Add a drop of green food coloring, if you want to use it, and whisk it in. Add a few more, if necessary, until you get a light green color you like. Go slowly-it is easy to add more coloring, but impossible to remove it if you accidentally add too much.
- When the crust is done baking, slide the rack partway out of the oven. Pour the filling over the hot crust and slide it back into the oven. Reduce the temperature to 325 F and bake for 25 to 30 minutes. The bars are done when the center barely jiggles when you tap the pan.
- Once done, remove the pan from the oven and let it cool until it reaches room temperature. After the bars are at room temperature, refrigerate them until completely cold. To cut, remove the bars from the pan using the foil as handles and cut into small squares using a large sharp chef's knife. Sprinkle the top with confectioners' sugar before serving. Store lime coconut Bars in an airtight container in the refrigerator for up to a week.
Nutrition Facts : Calories 388 kcal, Carbohydrate 60 g, Cholesterol 124 mg, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, Sodium 110 mg, Sugar 43 g, Fat 15 g, ServingSize 16 squares, UnsaturatedFat 0 g
COCONUT LIME BARS
Make and share this Coconut Lime Bars recipe from Food.com.
Provided by grandma2969
Categories Bar Cookie
Time 1h
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Combine the butter, salt, powdered sugar and 2 cups of flour.
- In a large bowl, mixing to make a soft dough.
- Press evenly into an ungreased 13 x 9" baking pan.
- Bake for 15-20 minutes or golden brown.
- In a mixing bowl, combine eggs, lime zest, sugar and remaining 1/4 cup of flour in a bowl, blend till smooth.
- Spoon over the crust.
- Sprinkle the coconut over the lime mixture.
- Reduce the oven temperature to 325°.
- Bake for another 25 minutes or until firm.
- Cool on wire rack about 1 hour and then cut into bars.
COCONUT LIME-CURD BARS
A delicious and different taste from lemon squares. Cooking time does not include chilling in fridge. From Real Simple Magazine, May 2005.
Provided by Lula1026
Categories Bar Cookie
Time 45m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350.
- Combine the coconut, 3/4 cup flour, 1/2 cup confectioners' sugar, 1 tbsp cornstarch and butter and mix until a crumbly dough is formed. Press fimly into a greased 8x8" pan. Bake just unil golden, about 12 minutes.
- Sift together the granulated sugar, the remaining 1 tbsp cornstarch and 2 tbsp of flour.
- In a separate bowl, beat the eggs, lime zest, lime juice and vanilla. Slowly pour the egg mixture into the flour mixture, whisking to avoid lumps. POur the filling over the baked crust.
- Bake until the lime curd is set in the center, about 22 minutes. Cool completeley in the refrigeratr, about 2 hours. Cut into 16 bars and dust with powdered sugar before serving.
Nutrition Facts : Calories 169.3, Fat 8.5, SaturatedFat 5.7, Cholesterol 41.7, Sodium 25.1, Carbohydrate 22.1, Fiber 0.5, Sugar 15.7, Protein 1.7
COCONUT - LIME SQUARES
Make and share this Coconut - Lime Squares recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 16 squares
Number Of Ingredients 13
Steps:
- For crust: Preheat oven to 325F.
- Butter and flour an 8-inch square baking pan, knocking out excess flour.
- Blend together with fingertips flour, butter, coconut, confectioners sugar and salt until mixture resembles coarse meal.
- Pat mixture into prepared pan and bake in middle of oven 25-30 minutes, or until golden-brown.
- Reduce oven temperature to 300F.
- Make filling: Whisk together eggs and sugar until combined well and stir in flour, lime juice and zest.
- Pour filling mixture over crust and bake in middle of oven for 20 minutes.
- Top custard with coconut garnish and bake 5-10 minutes longer, or until just set.
- Cool on rack and chill 1 hour.
- Cut into 16, 2-inch squares.
LIME SQUARES
Make and share this Lime Squares recipe from Food.com.
Provided by Theresa Thunderbird
Categories Bar Cookie
Time 1h5m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Mix flour, margarine and powdered sugar.
- Press into ungreased 8x8x2 or 9x9x2 inch baking pan, building up 1/2 inch edges.
- Bake 20 minutes.
- Beat remaining ingredients unil light and fluffy,about 3 minutes,pour over baked layer.
- Bake until no indentation remains when touched in the center, about 25 minutes.
- Cool and then sprinkle with powdered sugar.
- Cut into 1 inch squares.
COCONUT LIME SQUARES
Categories Citrus Egg Dessert Bake Lime Coconut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes sixteen 2-inch squares
Number Of Ingredients 13
Steps:
- Make crust:
- Preheat oven to 325°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
- In a bowl blend together with fingertips flour, butter, coconut, confectioners' sugar, and salt until mixture resembles coarse meal. Pat mixture into prepared pan and bake in middle of oven 25 to 30 minutes, or until golden brown.
- Reduce oven temperature to 300°F.
- Make custard:
- In a bowl whisk together eggs and granulated sugar until combined well and stir in flour, lime juice, and zest.
- Pour mixture over crust and bake in middle of oven 20 minutes. Top custard with coconut and bake 5 to 10 minutes more, or until just set. Cool confection in pan on a rack and chill 1 hour.
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