Coconut-Lime Bars, Lime Bars

Lime bars, and twist off of a yummy classic treat. During this shelter in place, my middle child has been baking up a storm. These Lime Bars are just one of the yummy treats she's baked. We have an abundance of limes, so I'll be freezing some of the juice also. We didn't add food coloring to these bars to make them green but the specks of lime zest against the yellow make them pretty. We also have used Natural Erythritol in place of the powdered sugar and it worked very well. I have two huge bags of this stuff that DH purchased. So if you want to make this with less cane sugar, you can use that.
The original recipe was for Lemon Bars, I'll post the Lime Bar recipe and then the Coconut-Lime Bar recipe below that. The Coconut-Lime Bars are a yummy twist. I used to make a coconut shortbread that is a favorite of ours.
Some tips:
Use a glass pan. Spray it with cooking spray then line it with parchment paper, then spray the parchment paper. The filling is a bit sticky and this will help you get your Lime Bars out of the pan.

Lime Bars

Crust:

1-1/4 all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1 stick plus 2 tablespoons cold unsalted butter (10 Tablespoons)

Zest from 1 lime

Filling:

1-1/2 cup granulated sugar

1/4 cup all-purpose flour

4 eggs

2/3 cup fresh lime juice, about 4-5 limes or use Key Limes

zest from one lime

Make the crust:

1. Preheat the oven to 350 degrees. Prepare your 8x8 inch pan with cooking spray and parchment.
2. Whisk the flour and powdered sugar together. 
3. Stir in the lime zest.
4. Cut the butter into the flour mixture or work it into the flour mixture with your hands until it is crumbly, with some pea-size pieces.
5. Press the mixture into the bottom of the prepared baking pan. 
6. Take a fork and pierce the crust.
7. Bake for 20 minutes. Prepare your filling at this time.

Filling:

1. Whisk all of the ingredients together, except for the lime zest.
2. Pour the ingredients through a sieve. (Optional, but it helps if you have clumps of flour to remove and gives you a smooth lime filling)
3. Stir in the lime zest.
4. Pour filling over the crust and return it to the oven and bake for another 25-30 minutes until the top of the bars is a little browned on the edges and the filling isn't runny when the pan is wiggled.
5. Cool completely. 
6. Run a knife along the sides of the pan and use the parchment to lift the bars out before cutting.
7. Dust with powdered sugar before serving.

Coconut Lime Bars

Crust:

1-1/4 all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
Zest from 1 lime
1 teaspoon coconut extract
3 tablespoons coconut flakes, unsweetened, chopped
1 stick plus 2 tablespoons cold unsalted butter (10 Tablespoons)

Filling:

1-1/2 cup granulated sugar
1/4 cup all-purpose flour
4 eggs
2/3 cup fresh lime juice, about 4-5 limes, or use Key Limes
zest from one lime

Make the crust:

1. Preheat the oven to 350 degrees. Prepare your 8x8 inch pan with cooking spray and parchment.
2. Whisk the flour and powdered sugar together. 
3. Stir in the lime zest, coconut flakes, and coconut extract.
4. Cut the butter into the flour mixture or work it into the flour mixture with your hands until it is crumbly, with some pea-size pieces.
5. Press the mixture into the bottom of the prepared baking pan. 
6. Take a fork and pierce the crust.
7. Bake for 20 minutes. Prepare your filling at this time.

Filling:

1. Whisk all of the ingredients together, except for the lime zest.
2. Pour the ingredients through a sieve. (Optional, but it helps if you have clumps of flour to remove and gives you a smooth lime filling)
3. Stir in the lime zest.
4. Pour filling over the crust and return it to the oven and bake for another 25-30 minutes until the top of the bars is a little browned on the edges and the filling isn't runny when the pan is wiggled.
5. Cool completely. 
6. Run a knife along the sides of the pan and use the parchment to lift the bars out before cutting.
7. Sprinkle with powdered sugar before serving.

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