Caitlin Bensel
Hands-On Time
15 Mins
Total Time
3 Hours 15 Mins
Yield
Serves 12

Lemon bars go tropical in these easy treats, which combines coconut, macadamia nuts, and lime for a bar that satisfies a craving for a dessert and a Caribbean vacation. Well, almost. These are just sweet enough, avoiding the cloying fate of so many bar cookies, thanks to the salty macadamias and toasty coconut. Hot tip: You want the curd to be just set when you pull it out of the oven to ensure a creamy texture. Once you get the hang of the method you can swap in different citruses and nuts to DIY your own bars. Try a grapefruit-almond combo, or a lemon-cashew twist.

How to Make It

Step 1

Make the crust: Preheat oven to 350°F. Line a 9-inch square baking pan with parchment. Combine flour, coconut, nuts, sugar, butter, baking soda, and salt in a food processor. Pulse until crumbly but beginning to clump together, about 15 pulses. Set aside 1½ cups flour mixture for topping. Firmly press remaining flour mixture into bottom of prepared pan. Bake until crust begins to brown, about 20 minutes. Let cool for 10 minutes.

Step 2

Make the filling: Whisk condensed milk, yolks, lime zest, and lime juice in a medium bowl until smooth. Pour over crust and sprinkle with reserved flour mixture.

Step 3

Bake at 350°F until filling is just set and topping is light golden brown, 22 to 24 minutes. Let cool completely on a wire rack. Refrigerate for at least 1 hour and up to 3 days. Cut into 12 bars and garnish with lime zest.

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