Coconut Key Lime Squares
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 25 bars
A sweet and tart citrus square
  • 6 tbsp cold, unsalted butter cut into small pieces
  • ¾ cup all purpose flour
  • 3 tbsp brown sugar
  • ¼ tsp salt (rounded up if you like)
  • ½ cup shredded coconut, unsweetened. I used half toasted coconut and half plain coconut because it's what I had on hand
  • 3 ounces white chocolate coarsely chopped
  • 2 tsp grated lime zest
  • 3 large eggs at room temp
  • ⅔ cup sugar
  • 3 tbsp all purpose flour
  • ⅔ cup fresh Key lime or regular lime juice
  • 1 tsp grated lime zest
  • confectioner's sugar for dusting
  1. preheat oven to 400F
  1. line bottom of an 8x8 pan with parchment paper - overlapping the edges so you can use them as handles later to pull the bars out
  2. combine flour, brown sugar and salt in a large bowl
  3. add butter and combine with fingers until the mixture resembles small pebbles or peas
  4. add coconut, 2 tbsp of lime zest, and chocolate and work together with your hands until the mix it starting to hold together (you can do the above steps in a food processor but I don't have one and I actually prefer to use my hands for this)
  5. pour mixture evenly into the pan and pack down firmly with your hands until it's level and of even thickness
  6. bake until crust starts to turn a deep golden brown - about 18-20 minutes and remove from oven
  7. turn oven temp down to 300F
  1. while crust is baking whisk together eggs and granulate sugar in a bowl
  2. add flour and whisk further
  3. gently stir in lime juice - don't whisk or stir energetically or the mixture will foam up - you don't want that!
  4. pour the filling over the hot crust when it comes out of the oven
  5. return to oven and bake for approx 15 minutes or until the filling sets - sprinkle remaining lemon zest on the bars with about 5 minutes of cook time left - watch it doesn't burn!.
  6. remove from oven and let cool completely in the pan on a wire rack
  7. when cool, run a knife around the edges not covered by parchment paper. Use the parchment paper "handles" to pull the entire slab out of the pan and slice into 1 inch bars (or whatever size you like!)
  8. dust with confectioner's sugar if you wish (I left mine naked!)
  9. bars can be stored in an air tight container at room temp for 2 days, longer if kept in the fridge.
Recipe by Eyes Bigger Than My Stomach at