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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
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.
10 comments
[…] Lime Curd Bars with Coconut Crust Limes have a distinctive sweetness that tempers their tartness — a flavor that holds up well in desserts and cocktails. The juice and fragrant zest shine in these bright, gooey bars. […]
So, as you can see, thats not all rosy on the other side of the street.
great article written on my i am amazed with this
Sweet, thats definitely what I was hunting for! You just spared me alot of searching around
Pam, the curd should be set but still slightly jiggly after baking; it will become more firm as it cools. As you suggested, I’d recommend first cooling the bars to touch on the counter, then refrigerating for 1 to 2 hours (thus, the cooling time is not included in the refrigerating time). Thank you for the recipe notes!
Would you clarify some unclear part of the recipe?
1) What does it mean “cook 20-25 minutes”? It doesn’t specify the state of the curd – will it be fully set, barely set, puffed, or not set at all?
2) Does “cool and then refrigerate” mean to cool to the touch on the counter, then refrigerator?
3) Do I cool on the counter top and refrigerate for a total of both together at 1-2 hours? Or do I cool on the counter top, and then refrigerator 1-2 hours (so the counter top time is in addition to the 1-2 hours specified)?
Also – I would be helpful to make the addition notation “divided” on salt and zest, and that 3/4 cup of fresh lime juice is equal to approximately 9 limes. I do read recipes ahead, but since I always prepare my ingredients prior to mixing, I found myself reading and re-reading the recipe ingredients and directions numerous times. I would even go as far as breaking up the list into 3 sections – crust, curd and garnish, and break up zest and salt putting into both sections.
I could not agree more on listing the ingredients. Much easier to follow if crust and curd ingredients are listed separately. But I am making this for my celiac granddaughter substituting gluten free flour for the all purpose flour.
[…] Day 14: Lime Curd Bars with Coconut Crust […]
Beautiful! And tasty looking on top of that!!
These bars look absoloutly delicious! I love anything line & coconut so these are going straight to the top of my “to bake list”