Tuesday, June 10, 2014

Lemon-Lime Bars

Coconut Lemon-Lime Bars with Shortbread Crust
Cook's notes: Add an irresistible citrus zing to your taste buds with these tart and sweet bars with a hint of salt.  
  • 2 cups of flour
  • 1-1/2 cups each coconut and almonds, toasted , reserve 1/2 cup
  • 1/2 cup powdered sugar 
  • 1/4 tsp. salt
  • 3/4 cup cold butter, cut in small pieces
  • 2 TB. cornstarch
  • 4 eggs lightly beaten
  • 1-1/2 cups sugar
  • 1/3 cup half and half
  • 3 Tb. flour
  • 2 tsp. grated lemon zest
  • 2 tsp. grated lime zest
  • 1/3 cup fresh lime juice
  • 1/3 cup fresh lemon juice
  • 1 drop green food coloring  
  • Preheat oven to 350 degrees, grease a 9 x 9 pan sides and bottom.
  • Combine 1 cup coconut, almonds, flour, powdered sugar, cornstarch and salt using a food processor or pastry cutter to make coarse crumbs.
  • Cut in butter pieces using food processor or pastry cutter until crumbs are coarse.
  • Press crumb mixture into pan firmly and bake 15 minutes, set aside to cool 20 minutes.
  • In a mixing bowl lightly beat eggs with a whisk, adding in granulated sugar, half and half, and 3 TB. flour.
  • Divide egg mixture equally among two bowls.
  • In one bowl add lemon zest and juice and to an another bowl add lime zest, lime juice and a drop of green food coloring. Whisk to combine ingredients in each bowl.
  • Pour lemon filling over slightly cooled crust and bake 10-12 minutes or until filling is set.
  • Pour lime filling over lemon filling, sprinkle with reserved 1/2 cup coconut and almonds. Bake 10-12 minutes or until set.
  • Cool completely in a pan on a wire rack. Sprinkle with powdered sugar.

If you cut cold butter into the flour mixture just until it resembles coarse crumbs it will create a buttery, flaky crust.  

A word of advice from Julia... 

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