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Coconut Trees
Ross Marks
Buy This Art Print At AllPosters.com
Lime Bars with Coconut
Crust
Bon Appetit Archives
Crust:
2
1/4 cups sweetened flaked coconut (6 1/2 ounces)
3/4
cup finely ground sugar cookies (3 1/2 ounces)
3
tablespoons unsalted butter, melted
Lime
Curd:
3/4
cup sugar
1/2
cup fresh lime juice
1/4
cup (1/2 stick) unsalted butter
1 1/2
tablespoons yellow cornmeal
1
teaspoon grated lime zest
Pinch
of salt
4
large egg yolks
Powdered
sugar
For
Crust: Preheat oven to 325
degrees
F. Mix coconut, cookies and
butter in a large bowl to blend. Transfer 2 cups
coconut mixture to an
8 x 8 x 2-inch baking pan. Press over bottom and 3/4
inch up sides of
pan. Reserve remaining coconut mixture for topping. Bake
crust until
light
golden, about 15 minutes.
For
Lime Curd: Combine sugar,
lime juice, butter, cornmeal,
lime zest
and pinch of salt in a large metal bowl. Set bowl over saucepan of
simmering water. Whisk until sugar dissolves and cornmeal is tender, about
10 minutes. Add egg yolks and whisk until mixture thickens, about 7 minutes.
Pour lime curd into crust. Sprinkle reserved coconut mixture over curd. Bake
until curd is set and topping is golden brown, about 10 minutes. Transfer
pan to rack. Cool completely. Cut into bars. Sprinkle with powdered sugar
and serve.
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