COCONUT-LIME BARS WITH HAZELNUT SHORTBREAD CRUST
Provided by Lisa Zwirn
Categories Food Processor Dessert Bake Picnic Kid-Friendly Coconut Shower Chill Hazelnut Butter Lime Juice Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 24
Number Of Ingredients 13
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.
MACADAMIA-COCONUT LIME BARS
Katie Rose from Pewaukee, Wisconsin shares this sweet-tart dessert. The shortbread-nut crust and tangyy filling make it a satisfying dessert or afternoon snack.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 220 calories, Fat 10g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 92mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
LEMONGRASS BARS WITH COCONUT SHORTBREAD CRUST
Provided by Ivy Manning
Categories Food Processor Egg Dessert Bake Coconut Lemongrass Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 12
Steps:
- For crust:
- Preheat oven to 350°F. Butter 13 x 9 x 2- inch metal baking pan. Using electric mixer, beat flour, coconut, powdered sugar, and 1/2 teaspoon salt in large bowl until well blended, 30 seconds. Add butter; beat on low speed until moist clumps form. Press dough onto bottom and 1/2 inch up sides of pan. Bake crust until golden (edges will be darker), about 25 minutes.
- For filling:
- Meanwhile, place sugar and lemongrass in processor; pulse until lemongrass is finely ground, about 1 minute. Add lemon juice; process until well blended, about 30 seconds. Add eggs; process to blend, 10 to 15 seconds. Add flour and pinch of salt; pulse until smooth.
- Reduce oven temperature to 325°F. Pour filling over hot crust; bake until filling is firm, 22 to 23 minutes. Cool in pan on rack.
- Cut lemongrass bars lengthwise into 4 strips, then crosswise into 6 pieces. Dust bars with powdered sugar and serve.
LEMON BARS WITH COCONUT SHORTBREAD CRUST
This complete recipe is made on a processor, it has a definate lemon kick to it, and takes very little time to make. These lemon bars will keep well if covered tightly in the refrigerator for 5 days, trust me, they won't last that long LOL! Cooking time is for crust and filling, yield is estimated depending on the size of bars.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 1h
Yield 16 bars (approx)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 158.4, Fat 7.5, SaturatedFat 4.8, Cholesterol 41.7, Sodium 88.3, Carbohydrate 21.4, Fiber 0.5, Sugar 13.3, Protein 2
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