Key Lime Coconut Squares Food

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.

KEY LIME COCONUT BARS

Steps:

• Preheat the oven to 350 degrees. Spread coconut on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes, tossing every 2 minutes to ensure even browning. Remove from oven; transfer to a plate to cool.
• In a large mixing bowl, combine flour and sugar, and add half the toasted coconut. Using 2 knives or a pastry cutter, cut the butter into the flour-coconut mixture until it resembles coarse meal. Pat mixture into a 9-by-13-inch pan, and bake until golden, 20 to 25 minutes. Allow to cool slightly.
• Meanwhile, beat together egg yolks and condensed milk with a whisk until thick. Gradually beat in lime zest and juice. Pour into cooled crust, sprinkle with remaining toasted coconut, and bake until just hot, 6 to 8 minutes. Cool completely, then chill until ready to serve. Cut into six 2 1/3-inch rows; cut rows on a diagonal to form diamonds. Before serving, sprinkle with confectioners' sugar, and garnish with lime zest, if desired.

KEY LIME COCONUT SQUARES

Steps:

• Preheat oven to 350°F Line a 9x9-inch baking dish with parchment paper, overlapping 2 sides for easy removal.
• Combine coconut, sweetened condensed milk and vanilla in medium bowl. Mix well. Press 2 cups mixture into prepared pan. Reserve remaining 1 cup mixture.
• Bake in preheated oven 15 minutes, until edges are lightly golden.
• While the crust bakes, whisk remaining sweetened condensed milk, lime juice and eggs in medium bowl. Pour over hot crust. Sprinkle reserved crust mixture over filling. Return to oven for 18-20 minutes. Cool and cut into squares.

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.

COCONUT - LIME SQUARES

Steps:

• For crust: Preheat oven to 325F.
• Butter and flour an 8-inch square baking pan, knocking out excess flour.
• 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 25-30 minutes, or until golden-brown.
• Reduce oven temperature to 300F.
• Make filling: Whisk together eggs and sugar until combined well and stir in flour, lime juice and zest.
• Pour filling mixture over crust and bake in middle of oven for 20 minutes.
• Top custard with coconut garnish and bake 5-10 minutes longer, or until just set.
• Cool on rack and chill 1 hour.
• Cut into 16, 2-inch squares.

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.

KEY LIME BARS IN COCONUT CRUST

Steps:

• Preheat oven to 350°; lightly grease a 9x3 inch baking pan.
• Make the crust: combine all crust ingredients in a food processor; process until the mixture is crumbly.
• Set aside 1 cup of the crumbs; press the remaining crumbs into the bottom of the prepared pan.
• Bake the crust for 16-18 minutes, until it is golden brown.
• Make the filling: In a bowl, beat the cream cheese until soft.
• Add in the sugar and salt; beat until well blended.
• Stir in the flour, then beat in the eggs one at a time, beating well after each addition.
• Stir in the lime juice, mixing until smooth; pour the filling onto the crust.
• Bake the bars for 15 minutes; sprinkle with reserved crumbs and bake 10 more minutes, or until set around the edges but still slightly wobbly in the middle.
• Remove from the oven and cool at room temperature for 1 hour.
• For easiest slicing, refrigerate for several hours.