Coconut Lime Curd Bars
Bright, tangy, and irresistibly creamy, these Coconut Lime Curd Bars are a tropical twist on classic dessert squares. Featuring a buttery crust infused with shredded coconut and a luscious lime curd filling enhanced with rich coconut cream, each bite offers the perfect balance of sweet and tart flavors. The recipe comes together with just 20 minutes of prep time and bakes to golden perfection, resulting in a dessert that’s as beautiful as it is delicious. Ideal for summer gatherings or whenever you crave a citrusy treat, these bars are finished with a dusting of powdered sugar for an elegant touch. Easy to make, vibrant in flavor, and wonderfully refreshing, these bars are destined to become a favorite addition to your dessert repertoire.
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Recipe Information
Ingredients
- 113 grams unsalted butter, melted
- 125 grams all-purpose flour
- 30 grams granulated sugar
- 40 grams shredded unsweetened coconut
- 120 ml lime juice, freshly squeezed
- 2 teaspoons lime zest, finely grated
- 200 grams granulated sugar
- 4 units large eggs
- 120 ml coconut cream
- 15 grams all-purpose flour
- 10 grams powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and prepare a square 8-inch (20cm) baking pan by lining it with parchment paper, allowing some overhang for easy removal.
In a medium mixing bowl, combine the melted butter, 125g all-purpose flour, 30g granulated sugar, and shredded coconut. Stir until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking pan. Use a flat-bottomed object, like a measuring cup, to press firmly for an even crust.
Bake the crust in the preheated oven for 15 minutes, or until lightly golden. Remove and let cool while preparing the lime curd filling.
In a medium saucepan, whisk together the lime juice, lime zest, 200g sugar, and eggs until smooth.
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it begins to thicken (about 5–7 minutes). Do not boil.
Remove the saucepan from heat and stir in the coconut cream and 15g all-purpose flour until fully combined.
Pour the lime curd filling over the pre-baked crust, spreading it evenly.
Bake the assembled bars for an additional 25–30 minutes, or until the filling is set and no longer jiggles in the center.
Allow the bars to cool completely on a wire rack, then refrigerate for at least 2 hours to fully set.
Once chilled, use the parchment paper overhang to lift the bars from the pan. Slice into 9 squares and, if desired, dust with powdered sugar before serving.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 34.4 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 91 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
