Coconut Lime Bars With Hazelnut Shortbread Crust Food

COCONUT-LIME BARS WITH HAZELNUT SHORTBREAD CRUST

Steps:

• For crust:
• Position rack in center of oven and preheat to 350°F. Blend nuts and sugar in processor until nuts are finely ground. Add flour and salt; blend 5 seconds. Add butter and process until well blended. Press dough evenly onto bottom of 13 x 9 x 2-inch metal baking pan. Bake crust until golden brown, about 28 minutes; cool completely in pan on rack. Maintain oven temperature.
• For filling:
• Whisk sugar and eggs in large bowl until well blended, scraping down sides of bowl occasionally. Whisk in lime juice, then flour and lime peel. Pour filling over crust in pan.
• Bake lime bars 25 minutes (filling will not be fully set). Sprinkle coconut evenly over. Bake until filling is completely set, about 10 minutes longer.
• Cool bars in pan on rack. Chill uncovered until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
• Cut around pan sides to loosen bars; cut into 24 pieces. Using small spatula, transfer bars to platter; serve chilled.

COCONUT LIME BARS

Steps:

• Preheat oven to 350°.
• Combine the butter, salt, powdered sugar and 2 cups of flour.
• In a large bowl, mixing to make a soft dough.
• Press evenly into an ungreased 13 x 9" baking pan.
• Bake for 15-20 minutes or golden brown.
• In a mixing bowl, combine eggs, lime zest, sugar and remaining 1/4 cup of flour in a bowl, blend till smooth.
• Spoon over the crust.
• Sprinkle the coconut over the lime mixture.
• Reduce the oven temperature to 325°.
• Bake for another 25 minutes or until firm.
• Cool on wire rack about 1 hour and then cut into bars.

MACADAMIA-COCONUT LIME BARS

Steps:

• In a food processor, combine the flour, confectioners' sugar, nuts and lime zest; cover and process until nuts are finely chopped. Add the butter; pulse just until mixture is crumbly., Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 20-22 minutes or until golden brown. , In a small bowl, whisk the egg, sugar, coconut, lime juice, flour, lime zest and baking powder until blended. Pour over hot crust. Bake 20-22 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

COCONUT LIME SQUARES

Steps:

• Make crust:
• Preheat oven to 325°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
• In a bowl blend together with fingertips flour, butter, coconut, confectioners' sugar, and salt until mixture resembles coarse meal. Pat mixture into prepared pan and bake in middle of oven 25 to 30 minutes, or until golden brown.
• Reduce oven temperature to 300°F.
• Make custard:
• In a bowl whisk together eggs and granulated sugar until combined well and stir in flour, lime juice, and zest.
• Pour mixture over crust and bake in middle of oven 20 minutes. Top custard with coconut and bake 5 to 10 minutes more, or until just set. Cool confection in pan on a rack and chill 1 hour.

COCONUT-KEY LIME SQUARES

Steps:

• Crust: Preheat oven to 400 degrees. Lightly butter an 8-inch square baking pan. Line bottom and 2 sides of pan with parchment, leaving a 1-inch overhang; lightly butter the parchment.
• Combine flour, brown sugar, and salt in a food processor, and pulse a few times to combine. Add butter, and pulse until largest pieces are the size of peas. Add coconut and white chocolate, and pulse a few more times, just until mixture holds together. Transfer mixture to pan, and pack down firmly with the bottom of a measuring cup. Bake until crust is deep golden brown, 18 to 20 minutes. Remove from oven, and reduce heat to 300 degrees.
• Filling: Whisk together eggs and granulated sugar in a bowl, then whisk in flour. Gently stir in lime juice (do not whisk or stir vigorously or batter will become foamy).
• Pour filling over hot crust, and bake until filling is set, about 15 minutes. Let cool completely on a wire rack.
• Run the tip of a knife along the 2 sides of the pan not lined with parchment, then remove from pan by lifting with parchment overhang. Transfer to a cutting board, dust with confectioners' sugar, and cut into 1-inch squares.

LEMON BARS WITH COCONUT SHORTBREAD CRUST

Steps:

• Set oven to 350 (second-lowest rack).
• Butter an 8 x 8-inch glass baking dish.
• To make the crust: combine flour, sugar and salt in a small processor; blend for about 5 seconds.
• Add in flaked coconut and cold butter; process until mixture resembles fine meal and clumps together.
• Press the dough over the bottom of prepared pan (do not pack to tightly).
• Bake for about 20 minutes or until crust is golden around the edges.
• In a medium bowl whisk together all the filling ingredients (except the powdered sugar) until smooth.
• Remove the crust from the oven and pour the filling over the hot crust.
• Return to the oven and bake until the filling begins to brown around the edges, and is JUST set and springy to the touch (around 25-30 minutes).
• Cool the lemon bars completely before slicing.
• Sift with powdered sugar.
• **NOTE** if you want to remove the bars from the baking dish before slicing them, place a piece of buttered foil on the bottom of the dish (leaving an overhang of foil) before patting in the crust mixture. When the bars are COMPLETELY cool, remove them with the foil overhang, my advise would be to place the bars in the fridge before removing them with the foil to avoid breakage of the crust.