If you’ve noticed, on the website here, we have a few variations of curd. We have lemon curd, raspberry curd and now lime curd.
Every time I post a recipe for a new curd, I get asked the SAME question. What do you do with it.
And the answer is simple and yet complicated all at the same time. Simple = eat it. Complicated = all the ways you can eat it.
I LOVE to fill cupcakes with curd, use it as filling for cakes, whip it with whipped cream for a light and airy dessert or even put it into a bar.
For these bars, it took a little trial and error. At first I was over complicating the entire process. The bars came out a sloppy, yet delicious mess.
I knew I was on the right track, but needed to figure out how to keep the bars firm yet tasty. And believe it or not, the answer was BEYOND simple. CURD. Just use my curd recipe as the filling for these bars.
Sure enough that simple fix took these bars from a sloppy mess to a bar that can be cut, served and still tasted delicious.
I’m sure you’ve also noticed that here on Num’s we LOVE the combination of Coconut Lime. We have Coconut Lime Macaroons, Coconut Lime Strawberry Shortcake, Coconut Lime Cupcakes, Coconut Lime Popcorn & many others!
Give this one and those all a try as they’ve been winners for both Jodie and myself!
Coconut Lime Bars
Ingredients
- 1 cup butter, room temperature
- 1/3 cup light brown sugar
- 2 cups all-purpose flour
- zest of 1 lime
- 1/2 cup shredded coconut
- 1/8 teaspoon salt
- Premade lime curd
- powdered sugar
- Lime wedges
Instructions
Preheat oven to 350*F
Line a 9x13 baking dish with non-stick foil, folding up and over the edges.
In a bowl mix together butter & brown sugar.
Add flour, 1/2 lime zest, coconut and salt. Mix well.
Press mixture into pan and bake for 10 minutes.
When you remove crust from oven, top with premade lime curd, spread evenly over crust.
Bake for 20 more minutes.
Remove from oven and allow to cool completely. Refrigerate for 1 - 2 hours until set.
Top with powdered sugar. Cut into bars and top each slice with a lime slice.