Coconut Lime Bars

Sharp lime curd on a coconut shortbread base, like key lime pie in a square.

Prep Time20 mins
Cook Time40 mins
Total Time3 hr
Yield16 bars
Coconut Lime Bars
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Before You Start

Lemon bars get all the attention, but lime is sharper and pairs beautifully with coconut. The base has shredded coconut baked right into it, so it toasts as it bakes. Pour the filling onto a hot base; that is what fuses the two layers instead of leaving a gap.

Instructions

0 of 6 done

  1. Heat the oven to 175°C / 350°F and line a 20 cm / 8 inch square tin with baking paper. Beat the butter and powdered sugar until creamy, then mix in the flour, coconut and salt to a crumbly dough.

  2. Press the dough evenly into the tin, pushing it slightly up the sides to make a shallow lip. Bake for 20 to 22 minutes, until pale gold at the edges.

  3. While the base bakes, whisk the granulated sugar, eggs, lime juice, zest and 3 tbsp flour together until completely smooth. Let it stand so the foam settles.

  4. Pour the filling straight onto the hot base as soon as it comes out of the oven. Working hot is what stops the layers separating later.

  5. Bake for another 18 to 20 minutes, until the filling is set at the edges with only a faint wobble in the very centre.

  6. Cool completely at room temperature, then chill for at least 2 hours before lifting out and slicing. Dust with powdered sugar just before serving.

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💡 Baker's tips

  • Roll the limes hard on the counter before juicing. It roughly doubles what you get out of them.
  • Dust with powdered sugar at the last minute. Done early it dissolves into the surface and vanishes.

🔀 Make it your own

  • Use lemon or a half-and-half lemon and lime mix if limes are expensive.
  • Toast an extra ¼ cup coconut and scatter over the top for texture.

📦 Storing & freezing

Airtight in the fridge for 5 days; they are better cold. Freeze the cut bars, un-dusted, for 2 months and thaw in the fridge.

❓ Frequently asked

How much juice is in a lime?

About 2 tablespoons from a medium lime, so ⅔ cup takes roughly 5 to 6 limes. Bottled juice works but tastes flatter, so add the zest of one fresh lime if you use it.

Why did my bars turn out watery?

They were pulled too early or not chilled. The filling sets as it cools, so give it the full 2 hours in the fridge before you judge it.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.

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