Coconut Lime Bars

Instructions

1. Step 1

   Heat the oven to 175°C. Line the baking pan with parchment paper, leaving an overhang on two sides.

   Cookware: oven, parchment paper, Square Baking Pan

2. Step 2

   Combine 1 ½ cup (180 gr) of the all-purpose flour with the powdered sugar and salt in a mixing bowl.

   Ingredients used: 180.0 gr All-Purpose Flour, 60.0 gr Powdered Sugar, 1.0 gr Salt

   Cookware: mixing bowl, spatula

3. Step 3

   Stir in the melted butter until a crumbly dough forms. Press the dough firmly and evenly into the lined pan.

   Ingredients used: 115.0 gr Unsalted Butter

   Cookware: mixing bowl, spatula, Square Baking Pan

4. Step 4

   Bake the crust until the edges are lightly golden, about 18 minutes. Keep the oven at 175°C.

   Timer: 18 min (fixed)

   Cookware: oven, Square Baking Pan

5. Step 5

   Whisk the granulated sugar with the remaining 4 tbsp (30 gr) of all-purpose flour in a clean mixing bowl.

   Ingredients used: 30.0 gr All-Purpose Flour, 250.0 gr Granulated Sugar

   Cookware: mixing bowl, whisk

6. Step 6

   Whisk the eggs into the sugar mixture until smooth, then whisk in the lime juice and lime zest.

   Ingredients used: 4.0 piece Egg, 120.0 ml Lime Juice, 6.0 gr Lime Zest

   Cookware: mixing bowl, whisk

7. Step 7

   Fold the shredded coconut into the lime filling, then pour the filling over the hot crust.

   Ingredients used: 60.0 gr Unsweetened Shredded Coconut

   Cookware: mixing bowl, spatula, Square Baking Pan

8. Step 8

   Bake at 175°C until the edges are firm, the center is just set, and the filling reaches at least 71°C, about 22 to 25 minutes.

   Timer: 25 min (fixed)

   Cookware: instant-read thermometer, oven, Square Baking Pan

9. Step 9

   Set the pan on a wire rack and let the bars cool for 1 hour.

   Timer: 60 min (fixed)

   Cookware: Square Baking Pan, wire rack

10. Step 10

    Cover and refrigerate the bars until firm, at least 2 hours.

    Timer: 120 min (fixed)

    Cookware: Square Baking Pan

11. Step 11

    Use the parchment overhang to lift out the slab, then cut it into 16 bars.

    Cookware: knife, parchment paper