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Lime Bars with Coconut Crust

 

 

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Limes
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Shurling, Tamara
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Lime Bars with Coconut Crust
Bon Appetit Archives

Crust:
2 1/4 cups sweetened flaked coconut
(6 1/2 ounces)
3/4 cup finely ground sugar cookies
(3 1/2 ounces)
3 tablespoons unsalted butter, melted

Lime Curd:  
3/4 cup sugar
1/2 cup fresh lime juice
1/4 cup (1/2 stick) unsalted butter
1 1/2 tablespoons yellow cornmeal
1 teaspoon grated lime zest
Pinch of salt
4 large egg yolks
Powdered sugar

For Crust: Preheat oven to 325 degrees F. Mix coconut, cookies and
butter in a large bowl to blend. Transfer 2 cups coconut mixture to an
8 x 8 x 2-inch baking pan. Press over bottom and 3/4 inch up sides of
pan. Reserve remaining coconut mixture for topping. Bake crust until
light golden, about 15 minutes.
For Lime Curd
: Combine sugar, lime  juice, butter, cornmeal, lime zest
and pinch of salt in a large metal bowl. Set bowl over saucepan of sim-
mering water. Whisk until sugar dissolves and cornmeal is tender, about
10 minutes. Add egg yolks and whisk until mixture thickens, about 7
minutes. Pour lime curd into crust. Sprinkle reserved coconut mixture
over curd. Bake until curd is set and topping is golden brown, about 10 minutes. Transfer pan to rack. Cool completely. Cut into bars. Sprinkle
with powdered sugar and serve.


Featured Archive Recipes:
Lovely, Luscious Limes
Lemon Coconut Bars
 

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