Description
These Coconut Key Lime Crumb Bars are what happens when key lime pie meets paradise – creamy, tangy filling with coconut crumble that’ll make you feel like you’re on vacation even if you’re just on your couch.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 cup (90g) sweetened shredded coconut
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, cold and cubed
- 1 teaspoon vanilla extract
- 1 can (14 oz/396g) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup (120ml) fresh Key lime juice (about 12–15 Key limes or substitute regular limes)
- 1 tablespoon Key lime zest, plus more for garnish
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides.
- In a large bowl, whisk together flour, sugar, shredded coconut, and salt. Add cold cubed butter and vanilla, then work the mixture with a pastry cutter until it resembles coarse crumbs. Set aside 1 1/2 cups for topping.
- Press remaining crumb mixture firmly into the bottom of prepared pan. Bake for 15 minutes until edges begin to turn golden.
- While base is baking, whisk together condensed milk and egg yolks until smooth. Gradually add Key lime juice, whisking constantly. Stir in lime zest and salt.
- Pour filling over the hot partially-baked crust, spreading evenly. Sprinkle reserved crumb mixture over the top.
- Bake for 25-30 minutes until topping is golden brown and filling is just set.
- Cool completely at room temperature (1-2 hours), then refrigerate for at least 4 hours or overnight.
- Use parchment overhang to lift bars from pan. Cut into squares with a sharp knife dipped in hot water and wiped clean between cuts.