Key Lime Bars in Coconut Crust

The weather starts warming up, and I start dreaming of the tropics. Pineapple. Mango. Coconut. Key limes. Yes, please.

Unfortunately these bars are as close as I am getting to a tropical vacation this year, maybe this decade. So I might as well enjoy this crunchy-chewy-smooth-sweet-tart-creamy consolation prize. The toasted coconut in the crust and topping adds that sweet nutty flavor as well as a crunchy texture, to make it perfectly balanced against the sweet-tart citrus filling. Enjoy!

Key Lime Bars in Coconut Crust (print recipe)

Crust:
2/3 cup brown sugar
1 3/4 cups unbleached all-purpose flour
3 cups shredded sweetened coconut, toasted
1/2 tsp salt
1/2 tsp coconut extract
1/2 cup unsalted butter, cut into cubes

Filling:
One 8-oz. package cream cheese, softened
1 3/4 cups sugar
Pinch of salt
3 T unbleached all-purpose flour
4 large eggs
1/3 to 1/2 cup Key lime juice, or fresh lime juice, to taste

Zest of one lime, optional

1. Preheat oven to 350. Lightly grease a 9x13 pan.

2. To make the crust: Combine all the crust ingredients in a medium-sized mixing bowl or in the bowl of a food processor. Mix or process until the mixture is crumbly. Set aside 1 cup of the crumbs, and press the remaining crumbs into the bottom of the prepared pan. Bake the crust for 16 to 18 minutes, until it's golden brown.

3. To make the filling: In a medium-sized bowl, beat the cream cheese until soft. Add the sugar and salt and beat until well blended. Stir in the flour, then beat in the eggs one at a time, beating well after each addition. Stir in the lime juice and zest, mixing until smooth. Pour the filling onto the crust.

4. Bake the bars for 15 minutes. Sprinkle the reserved crumbes adn bake an additional 10 minutes, or until set around the edges but still slightly wobbly in the middle. Remove from the oven and cool at room temperature for 1 hour. For easiest slicing, refrigerate for several hours.

Recipe from The King Arthur Flour Cookie Companion