Friday, February 1, 2013

Bright, Fresh Coconut Key Lime Squares

So much baking this week, I love it!
I'm on to my last actual day of vacation, and I've been cooking up a storm, making all of those recipes that I just can't find the time to dig into during a typical work week.

These super citrus, fresh, bright coconut key lime bars are perfect for brunch, a quick morning treat with some hot coffee or just because! They make your typical lemon bar look a bit ho-hum.

I found this recipe via Martha Stewart Living Magazine a while ago, and have been holding on to it for far too long. Little bits of white chocolate make the crust a perfect sweet counterpart to the tart limes. I couldn't find key limes in the dead of winter, so I used regular limes, and the taste was perfect. The coconut didn't stand out too much, so if you're not a coconut fan, don't be discouraged. And if you love yourself some coconut, maybe sprinkle a bit on top of the bars, or add extra to the crust.

And my boyfriend said that these may be the best treat I've ever made...score!

Martha Stewart's Coconut Key Lime Squares
Takes about 1 1/2 hours to make, and you can make these a day ahead, too


  • Crust

    • 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces, plus more, softened, for pan
    • 3/4 cup all-purpose flour
    • 3 tablespoons light-brown sugar
    • Rounded 1/4 teaspoon coarse salt
    • 1/2 cup finely shredded desiccated unsweetened coconut
    • 3 ounces white chocolate, coarsely chopped (about 1/2 cup)
  • Filling

    • 3 large eggs, room temperature
    • 2/3 cup granulated sugar
    • 3 tablespoons all-purpose flour
    • 2/3 cup fresh Key lime juice or regular lime juice
    • 1 tablespoon confectioners' sugar, for dusting


  1. 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.
  2. 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.
  3. 3.  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).\

  4. Pour filling over hot crust, and bake until filling is set, about 15 minutes. Let cool completely on a wire rack.
  5. 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.

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