Friday, November 10, 2006

Coconut Lime Curd Bars

These are absolutely fantastic---much better than lemon!

1 c. sweetened flaked coconut
3/4 c., plus 2 tbsp all-purpose flour
1/2 c. confectioner's sugar, plus more for dusting
2 tbsp cornstarch
1/2 c. unsalted butter
3/4 c. granulated sugar
2 large eggs
3 tbsp lime zest
1/3 c. freshly squeezed lime juice
1 tsp pure vanilla extract

Heat oven to 350F. Combine coconut, 3/4 c. flour, 1/2 c. confectioner's sugar, 1tbsp corn starch, and the butter in the bowl of a food processor (or use hand mixer). Pulse several times until a crumbly dough is formed. Press firmly into a greased 8x8 pan. Bake until just golden, about 12 mins. Sift together the granulated sugar, the remaining 1 tbsp of cornstarch, and the 2 tbsp of flour. In a separate bowl, beat the eggs, lime zest, lime juice and vanilla. Slowly pour the egg mixture into the flour mixture, whisking to avoid lumps. Pour the filling over the baked crust. Bake about 22 mins. Cool completely in the refrigerator, about 2 hours. Cut into about 16 bars and dust with powdered sugar before serving.

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