LEMON CURD BARS WITH COCONUT
This bar has the two crusts as requested, and has a strong tangy lemon taste, so much better than most of the lemon bar recipes out there due to the lemon curd and added coconut!
Provided by THEA
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Yield 40
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
- Pat 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees F (190 degrees C) for 10 minutes. Remove and let cool slightly.
- Spread the lemon curd over the baked layer. To the remaining 1/3 of crumb mixture add the coconut and the almonds. Sprinkle over the top of the lemon curd.
- Lower oven temperature to 350 degrees F (175 degrees C). Bake bars for 25 minutes or until lightly browned.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 16 g, Cholesterol 17.5 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.5 g, Sodium 25.3 mg, Sugar 10.1 g
KETO COCONUT LIME BARS
These keto lime bars are a tangy treat sure to satisfy your sweet tooth! Keep refrigerated. Garnish each piece with a small lime wedge, if desired.
Provided by France C
Categories Desserts Cookies Bar Cookie Recipes
Time 50m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Combine almond flour, sweetener, coconut flour, lime zest, and salt in a large bowl. Mix thoroughly. Cut in butter with a fork until combined and no lumps remain. Press crust mixture down into the prepared baking dish.
- Bake in the preheated oven until lightly browned, 10 to 15 minutes. Set aside.
- Whisk lime juice, coconut milk, sweetener, butter, and zest in a medium saucepan over medium heat. Mix until sweetener is dissolved; do not let boil. Add beaten eggs slowly, a little at a time, whisking constantly until mixture is foamy and airy and starts to thicken, 5 to 10 minutes. Remove filling mixture from heat and spread evenly over the crust.
- Bake in the preheated oven until filling is set in the middle, 10 to 15 minutes.
- Toast shredded coconut in a small skillet over medium heat until lightly browned, 2 to 3 minutes. Sprinkle coconut and lime zest topping over the bars. Let cool and refrigerate completely before cutting into bars.
Nutrition Facts : Calories 160.3 calories, Carbohydrate 17.8 g, Cholesterol 87.7 mg, Fat 13.8 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 5.9 g, Sodium 106.9 mg, Sugar 1 g
COCONUT LIME-CURD BARS
A delicious and different taste from lemon squares. Cooking time does not include chilling in fridge. From Real Simple Magazine, May 2005.
Provided by Lula1026
Categories Bar Cookie
Time 45m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350.
- Combine the coconut, 3/4 cup flour, 1/2 cup confectioners' sugar, 1 tbsp cornstarch and butter and mix until a crumbly dough is formed. Press fimly into a greased 8x8" pan. Bake just unil golden, about 12 minutes.
- Sift together the granulated sugar, the remaining 1 tbsp cornstarch and 2 tbsp of flour.
- In a separate bowl, beat the eggs, lime zest, lime juice and vanilla. Slowly pour the egg mixture into the flour mixture, whisking to avoid lumps. POur the filling over the baked crust.
- Bake until the lime curd is set in the center, about 22 minutes. Cool completeley in the refrigeratr, about 2 hours. Cut into 16 bars and dust with powdered sugar before serving.
Nutrition Facts : Calories 169.3, Fat 8.5, SaturatedFat 5.7, Cholesterol 41.7, Sodium 25.1, Carbohydrate 22.1, Fiber 0.5, Sugar 15.7, Protein 1.7
COCONUT LIME BARS
Make and share this Coconut Lime Bars recipe from Food.com.
Provided by grandma2969
Categories Bar Cookie
Time 1h
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 9
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.
LEMON-COCONUT BARS
Classic lemon bars with a touch of coconut.
Categories Egg Dessert Bake Lemon Coconut Spring Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 15
Steps:
- For crust:
- Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes.
- Meanwhile, prepare filling:
- Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth.
- Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely.
- Using foil as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. (Can be made 5 days ahead. Store airtight in single layer in refrigerator.)
COCONUT LIME BARS
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350*F Line a 9x13 baking dish with non-stick foil, folding up and over the edges. In a bowl mix together butter & brown sugar. Add flour, 1/2 lime zest, coconut and salt. Mix well. Press mixture into pan and bake for 10 minutes. When you remove crust from oven, top with premade lime curd, spread evenly over crust. Bake for 20 more minutes. Remove from oven and allow to cool completely. Refrigerate for 1 - 2 hours until set. Top with powdered sugar. Cut into bars and top each slice with a lime slice.
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- Heat oven to 350° F. Combine the coconut, 3/4 cup flour, 1/2 cup confectioners' sugar, 1 tablespoon cornstarch, and the butter in the bowl of a food processor. Pulse several times until a crumbly dough is formed. Press firmly into a greased 8-by-8-inch pan. Bake until just golden, about
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