I found myself with a lot of limes that were going to go bad soon, so I decided to make these bars. Imagine my surprise that they only had zest in them, not lime juice. I added some anyway, and saved the rest for margaritas!
- 1/2 cup (1 stick) unsalted butter, plus more for baking pan
- 1/2 cup packed light brown sugar [I used dark]
- 1 cup granulated sugar
- 3 large eggs
- 2 cups all-purpose flour (spooned & leveled)
- 1/2 teaspoon fine salt
- 1/2 cup chopped macadamia nuts [I didn’t have macadamia nuts, just used slivered almonds]
- 1 tablespoon finely grated lime zest
- [1 or 2 tablespoons lime juice]
- 1/2 teaspoon pure vanilla extract
- 1 package (7oz.) sweetened shredded coconut [I didn’t have quite 7oz left from another project using coconut, I just used what I had left in the filling, and saved 1/2 cup for the topping, as directed]
Preheat oven to 375F. Butter [I just sprayed with cooking spray] a 9 inch square baking pan and line with parchment paper, leaving a 2 inch over hang on two sides. Butter parchment [ditto cooking spray]. In a large bowl, whisk butter, brown sugar, and 1/3 cup granulated sugar. Add 1 egg; whisk until smooth. Stir in 1 cup flour, salt, nuts and lime zest [and lime juice if using]. Spread batter in pan and bake until top is set and very light golden, 15 to 18 minutes.
Meanwhile, in a medium bowl, whisk together 2/3 cup granulated sugar, 2 eggs and vanilla [and lime juice if using]. Reserve 1/2 cup coconut; stir remaining coconut and 1 cup flour into egg mixture. Gently spread over base; top with reserved coconut. Bake until golden and toothpick inserted comes out with moist crumbs attached, 25 minutes. Let cool completely on a wire rack. Using parchment, life cake from pan and cut into 24 bars. Store in an air tight container, up to 1 week.
–Recipe courtesy Martha Stewart’s Everyday Food magazine, December 2011.
First layer (crust) ready for baking:
Second layer applied, plus topping, ready for baking: