Best Key Lime Bars In Coconut Crust Recipes

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KEY LIME BARS



Key Lime Bars image

I love key lime pie, but some people are reluctant to take a whole slice of pie. These bars give just the right taste of key lime and freeze well, so I can keep a stash for when I need a tart treat. -Kristine Staton, Broomfield, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 16

1-1/4 cups all-purpose flour
30 vanilla wafers, broken into pieces
1/2 cup confectioners' sugar
1/2 cup chopped pecans
3/4 cup cold butter, cubed
CREAM CHEESE LAYER:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons 2% milk
1 teaspoon vanilla extract
KEY LIME LAYER:
1-1/2 cups sugar
1/4 cup all-purpose flour
4 eggs
1/2 cup key lime juice
Additional confectioners' sugar

Steps:

  • Preheat oven to 350°. In a food processor, combine flour, wafers, confectioners' sugar and pecans; cover and process until nuts are fine. Add butter; cover and pulse until crumbly., Press into an ungreased 13x9-in. baking dish. Bake 15-18 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat cream cheese, sugar, milk and vanilla until blended; spread over crust to edges of pan. In another small bowl, combine sugar and flour; whisk in eggs and lime juice. Gently pour over cream cheese layer., Bake 20-25 minutes longer or until filling is set. Cool on a wire rack. Refrigerate 1 hour or until chilled. Cut into bars. Just before serving, sprinkle with additional confectioners' sugar.

Nutrition Facts : Calories 153 calories, Fat 8g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 63mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

COCONUT KEY LIME BARS



Coconut Key Lime Bars image

Tangy, tart, creamy and luscious!

Provided by Tricia

Categories     Dessert

Time 1h30m

Number Of Ingredients 15

½ cup sweetened shredded coconut, (lightly toasted)
¾ cup all-purpose flour
¼ cup powdered sugar, (plus extra for dusting)
⅛ teaspoon salt
6 tablespoons cold unsalted butter, (cut into small pieces)
4 large eggs
1 ½ cups granulated sugar
¼ cup all-purpose flour
2 teaspoons cornstarch
½ cup fresh key lime juice ((about 12-14 key limes))
lightly sweetened whipped cream
toasted coconut
key lime wedges
lime zest
powdered sugar

Steps:

  • Preheat oven to 350°F. Lightly spray an 8x8-inch baking pan with vegetable cooking spray. Line the pan with parchment paper long enough to create a sling, coming up and over the sides of the pan.
  • Place the coconut in a small nonstick skillet over medium-low heat. Toast the coconut, stirring frequently, until light golden brown. Remove the coconut from the skillet to a medium mixing bowl and set aside.
  • Add the flour, sugar, salt and butter to the bowl of a food processor. Process just until the mixture resembles coarse sand. Do not over-mix or allow the mixture to come together like dough. Pour the crust mixture into the bowl with the toasted coconut and mix to blend. The mixture will be dry.
  • Pour the crust mixture into the prepared pan and spread evenly. Press the mixture firmly compressing the crust. Place the unbaked crust in the freezer for 15 minutes.
  • Remove the crust from the freezer and bake until light golden brown, about 20 - 25 minutes. Set aside. Reduce the oven temperature to 300°F.
  • While the crust is baking, prepare the filling. In a medium mixing bowl whisk the eggs until blended. Add the sugar, flour and cornstarch and whisk until combined. Add the key lime juice and whisk again until smooth. Pour the filling over the warm baked crust and immediately place in the 300°F oven and bake for 25-30 minutes or until the center does not jiggle when tapped. Cool completely on a wire rack then refrigerate for at least 2 hours before cutting.
  • Remove the coconut key lime bars from the pan using the parchment to lift onto a cutting board. Run a very sharp, thin knife under hot running water then carefully dry the blade. This will give you razor sharp cuts for a beautiful presentation. Repeat until the bars are cut.
  • Garnish with a dusting of powdered sugar and/or a dollop of lightly sweetened cream, toasted coconut and key lime wedges and serve.

Nutrition Facts : Calories 318 kcal, Carbohydrate 51 g, Protein 4 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 93 mg, Sodium 75 mg, Fiber 1 g, Sugar 39 g, UnsaturatedFat 4 g, ServingSize 1 serving

ALMOND-COCONUT LEMON BARS



Almond-Coconut Lemon Bars image

Give traditional lemon bars a tasty twist with the addition of almonds and coconut. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 14

1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/3 cup blanched almonds, toasted
1 teaspoon grated lemon zest
3/4 cup cold butter, cubed
FILLING:
3 large eggs
1-1/2 cups sugar
1/2 cup sweetened shredded coconut
1/4 cup lemon juice
3 tablespoons all-purpose flour
1 teaspoon grated lemon zest
1/2 teaspoon baking powder
Confectioners' sugar

Steps:

  • In a food processor, combine the flour, confectioners' sugar, almonds and lemon zest; cover and process until nuts are finely chopped. Add butter; pulse just until mixture is crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 20 minutes., Meanwhile, in a large bowl, whisk eggs, sugar, coconut, lemon juice, flour, lemon zest and baking powder; pour over the hot crust. Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares.

Nutrition Facts : Calories 173 calories, Fat 8g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

KEY LIME BARS



Key Lime Bars image

This recipe is based on the famous Key lime pie from Joe's Stone Crab restaurant in Miami Beach. If you can't find Key limes, use regular fresh lime juice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 16

Number Of Ingredients 9

1 cup plus 2 1/2 tablespoons finely ground graham cracker crumbs
1/3 cup sugar
5 tablespoons unsalted butter, melted
3 large egg yolks
1 1/2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice (about 23 Key limes total)
1 can sweetened condensed milk (14 ounces)
1/4 cup heavy cream
2 Key limes, thinly sliced into half-moons

Steps:

  • Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack. (Leave oven on.)
  • Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.
  • Spread filling evenly over crust using a spatula. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).
  • Cut into 2-by-2-inch bars. Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with whipped cream and a slice of lime.

COCONUT-KEY LIME SQUARES



Coconut-Key Lime Squares image

It's a new twist on the classic lemon bar: A light, extra-tart Key lime filling on a shortbread crust laced with coconut and white chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h30m

Yield Makes 64 bars

Number Of Ingredients 11

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)
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

Steps:

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

KEY LIME BARS IN COCONUT CRUST



Key Lime Bars in Coconut Crust image

Make and share this Key Lime Bars in Coconut Crust recipe from Food.com.

Provided by ratherbeswimmin

Categories     Bar Cookie

Time 1h25m

Yield 24 bars

Number Of Ingredients 12

2/3 cup brown sugar
1 3/4 cups unbleached all-purpose flour
3 cups shredded sweetened coconut, toasted
1/2 teaspoon salt
1/2 teaspoon coconut extract
1/2 cup unsalted butter, cut into cubes
1 (8 ounce) package cream cheese, softened
1 3/4 cups sugar
1 pinch salt
3 tablespoons unbleached all-purpose flour
4 large eggs
1/3-1/2 cup key lime juice

Steps:

  • Preheat oven to 350°; lightly grease a 9x3 inch baking pan.
  • Make the crust: combine all crust ingredients in a food processor; process until the mixture is crumbly.
  • Set aside 1 cup of the crumbs; press the remaining crumbs into the bottom of the prepared pan.
  • Bake the crust for 16-18 minutes, until it is golden brown.
  • Make the filling: In a bowl, beat the cream cheese until soft.
  • Add in the sugar and salt; 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, mixing until smooth; pour the filling onto the crust.
  • Bake the bars for 15 minutes; sprinkle with reserved crumbs and bake 10 more 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.

Nutrition Facts : Calories 239.6, Fat 11, SaturatedFat 7.4, Cholesterol 55.8, Sodium 121.4, Carbohydrate 33.1, Fiber 0.7, Sugar 24.6, Protein 3.1

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