The bars have the most refreshing bright flavor and are particularly fun to have around in spring and summer. The pecan crust is the perfect foil for the intense lime and chewy coconut. I go heavy on the lime zest.. the more the better in my book.
These freeze beautifully. I make them in double batches which fit perfectly in a sheet pan, but have posted it in a smaller format here. Don't over bake these as they will be difficult to cut if you do.
1 1/2 cup flour
2/3 cup powdered sugar
1/3 cup finely chopped pecans
1 1/4 cup angel flake coconut
1/2 cup butter, melted
1 1/2 cup sugar
4 heaping teaspoons lime zest
1/2 cup lime juice
1/2 tsp baking powder
Preheat the oven to 325F
Use a sheet pan or for thicker triangles, a 9x13 pan, Do not grease. (There is enough of butter in the crust)
For the crust, mix the flour, powdered sugar, pecans and 1/3 cup of the coconut.
Stir in the melted butter
Press the mixture into pan
Bake for 20min
Remove from the oven and set aside
While the crust is baking, mix the filling
In a medium bowl beat the eggs slightly
Stir in the sugar, lemon zest, juice and baking powder
Add the remaining coconut and stir till well combined
Pour over the baked crust
Return to the oven and bake at 325F for an additional 30 minutes or until just lightly golden.
Cool in the pan, then cut into squares or triangles
Sprinkle with powdered sugar to serve
These freeze really really well. Bake a bunch to have on hand when you need something quickly or to pack for a wonderful picnic dessert.
Swiss Woods Bed and Breakfast
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