Since today
is Sandy's birthday and she posted this marvelous recipe I thought I would
share it with all of you...
Lemon Bars are
probably one of my favorite desserts, but I recently saw the following recipe
started to wonder what they would be like with limes. I wanted to enjoy the
taste of fresh limes in pastry form, and I was not about to be denied.
Naturally, I set to work finding the perfect recipe to fill that craving.
Coconut
Key Lime Bars
Ingredients
CRUST
·
2 cups finely crushed gingersnap
cookies
·
3 tablespoons salted butter, melted
·
1 tablespoon brown sugar
FILLING
·
4oz cream cheese, softened to room
temperature
·
4 large egg yolks
·
14oz can sweetened condensed milk
·
1/2 cup finely shredded coconut
·
1/2 cup key lime juice
·
2 teaspoons lime zest
·
1/4 teaspoon salt
·
confectioners' sugar for dusting
Directions
1.
Preheat the oven to 350F. Line a
9"X9" baking pan with aluminum foil, leaving an overhang on the
sides, and lightly spray with nonstick spray. Mix together the melted butter
and brown sugar. Set aside.
2.
To make the crust, pulverize the
crunchy gingersnap cookies into a fine crumb with a food processor. Pour into a
medium sized bowl and mix with melted butter and brown sugar mixture. Press
firmly and evenly into the prepared baking pan.
3.
Bake the crust for 10 minutes.
4.
While the crust is baking, beat the
cream cheese until smooth. Beat in the egg yolks until incorporated. Beat in
the condensed milk, coconut, lime juice, lime zest, and salt until combined.
Pour into the warm crust once it's done baking.
5.
Bake for 15-18 minutes, or until the
edges of the bars begin to brown. Allow the bars to cool at room temperature in
the pan or on a wire rack. Once cooled, place in the fridge to chill completely
(at least 2 hours).
6.
Once chilled, lift the bars out of
the pan using the foil overhang. Cut into squares.
7.
Garnish with confectioners' sugar.
Enjoy!
Recipe adapted from Sally’s Baking
Addiction
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