Rating: 3.5 stars
54 Ratings
  • 5 star values: 11
  • 4 star values: 16
  • 3 star values: 15
  • 2 star values: 8
  • 1 star values: 4

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Credit: Sang An

Recipe Summary test

hands-on:
20 mins
total:
3 hrs
Yield:
Serves 16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350°F. Combine the coconut, ¾ cup flour, ½ 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.

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  • 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.

  • 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.

Nutrition Facts

calcium 9mg; 171 calories; calories from fat 44%; carbohydrates 23g; cholesterol 41mg; fat 8g; fiber 1g; iron 1mg; protein 2mg; saturated fat 6g; sodium 25mg.
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