Coconut Lime-Curd Bars

I was bringing dinner - and dessert, of course - to a friend who had just had a baby. That means no chocolate (it bothers some babies in the milk.) And it also meant no nuts (the mom is allergic.) Surprisingly, this ruled out most of my recipes in the queue (like Chocolate Caramel Hazelnut Brownies...wait for it...) so I had to take a different approach. I sat down and focused on my palate and asked what I was in the mood for (that wasn't chocolate or nuts.) Are you surprised I wanted more coconut-lime combos?

These are great for the contrasting textures of powdery crust and sweet, smooth lime curd. Also of course the great flavor combination. The original recipe did not have me cook the crust long enough, so when I poured on the lime filling, it broke the crust in parts and went through to the bottom. So I've amended the crust cooking time to let it get more set.

Coconut Lime-Curd Bars
1 cup sweetened flaked coconut
3/4 cup plus 2 tablespoons all-purpose flour
1/2 cup confectioners' sugar, plus more for dusting
2 tablespoons cornstarch

3 tablespoons lime zest

1/2 cup unsalted butter
3/4 cup granulated sugar
2 large eggs
1/3 cup freshly squeezed lime juice
1 teaspoon pure vanilla extract

1. Heat oven to 350° F. Combine the coconut, 3/4 cup flour, 1/2 cup confectioners' sugar, 1 tablespoon cornstarch, and the butter in the bowl of a food processor. Pulse several times until a crumbly dough is formed. Press firmly into a greased 8-by-8-inch pan. Bake until just golden, at least 20 minutes.

2. Sift together the granulated sugar, the remaining 1 tablespoon of cornstarch, and the 2 tablespoons of flour. Toss in lime zest and combine.

3. In a separate bowl, beat the eggs, lime juice, and vanilla. Slowly pour the egg mixture into the flour mixture, whisking to avoid lumps. Gently pour the filling over the baked crust. Bake until the lime curd is set in the center, about 22 minutes. Cool completely in the refrigerator, about 2 hours. Cut into 16 bars and dust with powdered sugar before serving.

Recipe adapted from Real Simple, May 2005