A delicious twist on the classic lemon bar!
Key Lime Pie Bars
- 6 tbsp cold butter, cut into 12 pieces
- 3/4 cup flour
- 3 tbsp brown sugar
- 1/4 tsp salt
- 1/2 cup finely shredded, unsweetened coconut
- 3 ounces white chocolate chips
- 3 large eggs, room temperature
- 2/3 cup sugar
- 3 tbsp flour
- 2/3 cup key lime juice
- Powdered sugar, for dusting
Crust:
Preheat oven to 400 degrees.
Line the bottom & two sides of an 8×8-inch baking pan. Spray with cooking spray.
Combine flour, brown sugar, and salt in a food processor and pulse until combined. Add butter and pulse until the largest pieces are the size of peas. Add coconut and white chocolate and pulse until the mixture starts to hold together.
Transfer to the pan and pack down firmly.
Bake for 15 minutes or until golden. Turn heat down to 300.
Filling:
In a bowl whisk together the eggs and sugar. Add the flour and whisk until blended.
Gently stir in the lime juice.
Pour filling into the hot crust and bake until filling is set, about 15 minutes.
Cool on wire rack until completely cool.
Remove from pan and cut into 16 squares, dust top with powdered sugar.
