Coconut Lime Bars

Coconut Lime Bars

There are some classic recipes that just need to be left alone like Carrot Cake, ultimate Chocolate Cake or Apple Pie. But there are some that just call for some tinkering like the classic lemon bar. I love everything citrus and lemon bars are just amazing. But why should lemons get all the fun? Limes are just as amazing in desserts, especially key limes and that’s why I created these coconut lime bars to add a twist to this family favorite.

Coconut Lime Bars

This recipe takes classic lemon bars and turns them into lime bars with fresh lime juice and zest. We go a little further and add some coconut flakes, coconut extract and whipped cream to make them a tropical delight! How can you say no at this point? There’s, no way you can. It’s just best to embrace the modifications and enjoy.

Let me walk you through making these easy bars that I think you should whip up for your Mother’s Day celebrations and then for every day of the summer after that.

Coconut Lime Bars

We start off by making a soft shortbread crust with unsweetened coconut flakes for some crunchy goodness. For this, I used my KitchenAid® Pro Line® Series 16-Cup Food Processor to combine the flour, sugar, coconut flakes and butter until the crust comes together.

Coconut Lime Bars

Making sure we grease and line our baking pan is the next critical step. I love using the KitchenAid® Professional-Grade Nonstick 9” x 9” Square Pan for these but you can use the 8” x 8” square pan for thicker bars. Using your fingers, press the crust evenly into the bottom of the pan and bake for 10 minutes.

Coconut Lime Bars

Coconut Lime Bars

While that bakes, whip up your filling. This is just a combination of eggs, sugar, fresh lime juice, zest and some flour to thicken it up. You can use key lime juice as well if you like. I whisked in some coconut extract but you can substitute coconut cream for the heavy cream in the recipe if you like a much stronger coconut flavor (I did and it was great!).

Coconut Lime Bars

The rest is easy. Just pour your filling into the baked crust and bake for 20 minutes so the bars start to set. Let cool completely before refrigerating and enjoy!

Coconut Lime Bars

I hope you can give these coconut lime bars a try soon! They are truly amazing with the crumbly shortbread crust and the sweet tart filling of lime and coconut.

Coconut Lime Bars

INGREDIENTS

For the shortbread crust

1 cup all-purpose flour
1/4 cup powdered sugar
1 tablespoon cornstarch
Pinch of salt
1/4 cup unsweetened coconut flakes
1/2 cup unsalted butter, at room temperature, cut into 6 pieces

For filling

3 large eggs
1 cup granulated sugar
1 teaspoon fresh key lime zest, finely grated
1/3 cup freshly squeezed lime juice
2 tablespoons heavy cream (or coconut cream)
1 teaspoon coconut extract
1/4 cup all-purpose flour

For topping

1 cup cold heavy cream
1 teaspoon coconut extract
1/4 cup powdered sugar

DIRECTIONS

Preheat oven to 350 degrees F. Grease a KitchenAid® Professional-Grade Nonstick 9” x 9” Square Pan (or 8×8 square pan) with baking spray, line with parchment paper and grease parchment with baking spray.

In the bowl of a KitchenAid® Pro Line® Series 16-Cup Food Processor, combine all the ingredients for the crust, except the butter. Pulse until well combined. Add the butter pieces and pulse until crust starts to come together (will look like wet sand).

Turn dough out into the prepared pan. Using your fingers, press evenly into the bottom of the pan.

Bake crust for 10 minutes or until slightly brown around the edges. Remove from oven until filling is ready.

While crust is baking, prepare the filling. In a large bowl, whisk together the eggs and granulated sugar until thickened, about 2-3 minutes. Whisk in the rest of the ingredients for the filling and mix until combined and thickened.

Pour the filling into the warm baked crust and bake for 18 to 20 minutes. Remove from heat and let cool completely to room temperature on a wire rack.

Chill bars for at least 2 hours or overnight before cutting.

To serve, use a sharp knife to cut into about 9 bars. Whip the heavy cream, coconut extract and powdered sugar until soft peaks form. Top each bar with coconut whipped cream and fresh lime zest.

Store leftovers in an airtight container in the refrigerator.

Coconut Lime Bars Recipe

Print


For more Food Processor recipes, click here for our eRecipe book.

*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

FEATURED PRODUCTS

KitchenAid® Professional-Grade Nonstick 9"x9" Pan
Satisfy a larger crowd with this slightly larger version of our 8"x8"x2" Square Pan. Perfect for baking a variety of cakes, brownies, and cobblers. The nonstick coating ensures contents release easily from the pan. Learn More

KitchenAid® Professional-Grade Nonstick 9″x9″ Pan

As the first residential model with hands-free, commercial-style dicing, the Pro Line® Series 16-Cup Food Processor is engineered for professional-style results. And, the revolutionary ExactSlice™ System features and external adjustable control that allows you to slice from thick to thin with one slide of a lever-without having to remove the blade or turn off the food processor.

Learn More

KitchenAid® Pro Line® Series Food Processor

You might also like:

ABOUT THE BLOG

The Kitchenthusiast™ - the official KitchenAid blog - is all about possibilities, inspiration and a shared passion for making. With contributions from your favorite bloggers, you’ll discover new recipes to test, new techniques to hone and so much more. Because whether you cook, bake, brew or blend, anything you want to do in the kitchen, you can do with KitchenAid.