Limes have a distinctive sweetness that tempers their tartness — a flavor that holds up well in desserts and cocktails. Use a reamer to extract as much juice as possible; a rasp grater is essential for obtaining lime zest without any bitter pith, as their rind is very thin.
Lime Curd Bars with Coconut Crust
Cookie of the Day
Leading up to Christmas, we’ll be featuring one standout cookie recipe every day. Let the holiday cookie exchanges begin!
1 cup unsalted butter, softened
1/3 cup light brown sugar
2 cups all-purpose flour
Grated zest of 1 lime, plus extra for garnish
1/2 cup shredded dried coconut
1/4 tsp. salt
1 3/4 cups granulated sugar
1 Tbs. cornstarch
1 tsp. baking powder
4 large eggs
3/4 cup fresh lime juice
Confectioners’ sugar for dusting
Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with aluminum foil, overhanging the edges by 1 inch. In a mixer fitted with the paddle attachment, beat the butter and brown sugar until fluffy, 3 to 4 minutes. Add the flour, half of the lime zest, coconut and half of the salt and mix until the dough just holds together. Press into the pan and prick with a fork. Bake until golden, 20 to 25 minutes.
In the mixer, combine the granulated sugar, cornstarch, baking powder and remaining lime zest and salt. Slowly beat in the eggs and lime juice. Pour into the crust. Bake for 20 to 25 minutes. Cool and then refrigerate until set, 1 to 2 hours. Cut into 24 bars and dust with confectioners’ sugar and lime zest. Makes 2 dozen bars.
Find more fresh, seasonal recipes in our cookbook Williams-Sonoma Cooking from the Farmers’ Market.
Pam Owen 
