Recipe from One Bowl Baking by Yvonne Ruperti (Running Press, 2013)
These bars remind me of my first solo vacation…South Beach! One of the highlights was sitting in a Joe’s Crab Shack and watching the pink Miami sunset while I dug into a delicious key lime pie. For this recipe, I use the juice from regular limes because they’re easier to find than key limes. Toasted coconut compliments the lime and completes the tropical theme. Store wrapped well in the fridge, up to three days.
Makes 24 (3-inch x 3-inch) bars
- 1 cup (2 2/3 ounces or 75 grams) shredded sweetened coconut, finely chopped
- 3 cups (18 ounces or 510 grams) crushed graham cracker crumbs
- 1/3 cup (2 1/3 ounces or 65 grams) granulated sugar
- 18 tablespoons (9 ounces or 255 grams) unsalted butter, melted
- 6 large egg yolks
- 3 (14-ounce or 400 grams) cans sweetened condensed milk
- 1 tablespoon grated lime zest from 1 lime
- 1 1/2 (350 mL) cups fresh lime juice from 15 to 20 limes
- 24 thin slices of limes, from 2 or 3 limes, for garnish
Place an oven rack in the middle position. Preheat the oven to 350°F (180°C).
To make the crust: Spread the coconut onto an 18 x 12-inch rimmed baking sheet. Bake the coconut until golden, about 4 to 8 minutes. Remove the pan from the oven and cool briefly, about 10 minutes.
Add crushed graham cracker crumbs and sugar to the pan with the toasted coconut. Stir to combine. Add the melted butter and stir until moistened. Firmly press the mixture into the bottom of the pan. Bake until golden, about 15 to 20 minutes.
While the crust is baking, make the filling: In a large bowl, whisk the yolks, condensed milk, and zest until combined. Whisk in the lime juice until smooth.
When the crust has baked, carefully pour the filling into the hot crust and bake until filling is just set, about 20 minutes.
Set the pan on a wire rack to cool for about 30 minutes, then refrigerate until the filling is set, about 2 hours. Cut into squares and garnish each with a twist of lime slice.
To make the lime twist, take a thin slice of lime and make one cut from the edge to the center. Twist the ends.
Recipe reprinted with permission from ONE BOWL BAKING: SIMPLE, FROM SCRATCH RECIPES FOR DELICIOUS DESSERTS © 2013 by Yvonne Ruperti, Running Press, a member of the Perseus Books Group.