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Coconut Lime Bars

Coconut Lime Bars

A buttery, toasted coconut crust topped with a smooth, creamy, sweet-tart filling – a delightful twist on classic lemon bars!
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Course: Dessert
Cuisine: American
Keyword: bar desserts, Cocnut lime bars
Prep Time: 20 minutes
Cook Time: 40 minutes
Resting/Cooling Time: 2 hours
Servings: 16
Calories: 123kcal

Equipment

  • 1 8 x 8-inch square metal pan

Ingredients

Crust

  • 1/2 cup (60 g) all-purpose flour
  • 3/4 cup (43 g) unsweetened shredded coconut, lightly toasted
  • 1/4 cup (53 g) brown sugar
  • 1/2 teaspoon Diamond Crystal Kosher salt, see notes
  • 3 tablespoons (37 g) coconut oil, melted

Filling

  • 1/2 cup (114 g) cream cheese, room temperature
  • 3/4 cup (149 g) sugar
  • 1 tablespoon (8 g) all-purpose flour
  • 2 eggs, room temperature
  • 1/4 cup (118 g) fresh lime juice (2-3 limes)
  • 1/2 teaspoon lime zest

Instructions

Make the Crust

  • Heat the oven to 350°F (175°C). Spray an 8-inch square nonstick pan with non-stick spray and set aside.
  • In a medium bowl, combine the flour, coconut, brown sugar, salt, and coconut oil. The mixture may be a bit crumbly, but that's okay! Press the mixture into the prepared pan using your fingers.
    Bake the crust for 15 minutes. The crust will be firm, fragrant, and just beginning to brown. Remove and set aside to cool while you make the filling.

Make the Filling

  • In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese and sugar until it is smooth. Add the flour and stir to combine. Make sure there are no lumps of cream cheese.
    Stop the mixer a few times to scrape down the sides of the bowl.
  • While the mixer is on a low speed, add the eggs one at a time, scraping down the sides of the bowl as needed. Add the lime juice and zest. Mix until combined. Scrape down the sides of the bowl to ensure everything is fully incorporated.
  • Pour the filling into the baked crust and return it to the oven. Bake for about 15 minutes or until the filling is set around the edges, but the center should still be slightly jiggly when gently tapped.
    Important: Do not bake the filling until it’s fully firm all the way through. If you wait until the filling is completely set, the bars are more likely to crack as they cool.
    The filling should have a slight wobble in the center when tapped—this ensures the bars will have the perfect texture once cooled.
  • Allow the bars to cool completely, then cover tightly with saran wrap and transfer to the refrigerator. The bars are easy to cut when they are very cold.
  • Store the bars covered tightly with plastic wrap or in an airtight container for up to 5 days. Freezing is not recommended.

Notes

Recipe adapted from King Arthur Flour Coconut Lime Bars

Nutrition

Calories: 123kcal