Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened shredded coconut, plus extra for toasting
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 cup cold unsalted butter, cut into cubes
- 1 cup granulated sugar (for filling)
- 3 large eggs
- 1/2 cup freshly squeezed lime juice (about 4–5 limes)
- 1 tablespoon lime zest (from about 2 limes)
- 1/4 cup all-purpose flour (for filling)
- 1 teaspoon vanilla extract
- Optional substitution: For a gluten-free version, substitute the flour with a 1:1 gluten-free baking flour blend.
- Optional substitution: Use coconut oil instead of butter for a dairy-free crust, but reduce quantity slightly to 1/2 cup.
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, combine 1 1/2 cups flour, 1/2 cup shredded coconut, 1/4 cup sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. This step reminds me of helping Mama Lou press the crust into the pan, feeling the buttery mixture come together under my fingers.
- Press the crust mixture evenly into the bottom of the prepared pan. Bake for 18-20 minutes, or until the edges are golden brown. Remove from the oven and set aside to cool slightly.
- While the crust bakes, whisk together 1 cup sugar, eggs, lime juice, lime zest, 1/4 cup flour, and vanilla extract until smooth. The lime zest is key here — its aroma always takes me right back to those afternoons shelling coconuts with Ouma and squeezing fresh limes from our backyard tree.
- Pour the lime filling over the warm crust, spreading it evenly. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours or overnight. This chilling step is something Mama Lou insisted on — she said it made the bars “sing” with flavor and helped them slice cleanly.
- Before serving, toast additional shredded coconut in a dry skillet over medium heat until golden and fragrant. Sprinkle over the top of the bars for a delightful crunch and nutty finish.
- Use the parchment paper overhang to lift the bars out of the pan. Cut into 12 squares and serve chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
