Join our community of Solution Seekers!

Coconut Lime-Curd Bars

Coconut Lime-Curd Bars
five_whole_stars
Click a Star to Rate This Recipe
Serves 16| Hands-On Time: | Total Time:

Ingredients

Directions

  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, about 12 minutes.
  2. Sift together the granulated sugar, the remaining 1 tablespoon of cornstarch, and the 2 tablespoons of flour. In a separate bowl, beat the eggs, lime zest, lime juice, and vanilla. Slowly pour the egg mixture into the flour mixture, whisking to avoid lumps. Pour the filling over the baked crust.
  3. 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. 
By May, 2005

Nutritional Information

  • Per Serving
  • Calories 171Calories From Fat 44%
  • Calcium 9mg
  • Carbohydrate 23g
  • Cholesterol 41mg
  • Fat 8g
  • Fiber 1g
  • Iron 1mg
  • Protein 2mg
  • Sat Fat 6g
  • Sodium 25mg
What does this mean? See Nutrition 101 .

Quick Tip

Cracked eggshells
As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.