- 24
Ingredients
- 1 cup hazelnuts, toasted , husked
- 1/4 cup sugar
- 1 1/4 cups all purpose flour
- 1/4 teaspoon salt
- 13 tablespoons (1 1/2 sticks plus 1 tablespoon) chilled unsalted butter, cut into 1/2-inch cubes
- 2 cups plus 2 tablespoons sugar
- 5 large eggs
- 3/4 cup fresh lime juice (from about 8 large limes)
- 1/3 cup all purpose flour
- 1 tablespoon finely grated lime peel
- 3/4 cup (packed) sweetened flaked coconut (about 3 ounces)
Preparation
Step 1
Preparation
For crust:
Position rack in center of oven and
preheat to 350°F. Blend nuts and sugar in
processor until nuts are finely ground. Add
flour and salt; blend 5 seconds. Add butter
and process until well blended. Press dough
evenly onto bottom of 13 x 9 x 2-inch metal
baking pan. Bake crust until golden brown,
about 28 minutes; cool completely in pan on
rack. Maintain oven temperature.
For filling:
Whisk sugar and eggs in large
bowl until well blended, scraping down
sides of bowl occasionally. Whisk in lime
juice, then flour and lime peel. Pour filling
over crust in pan.
Bake lime bars 25 minutes (filling will
not be fully set). Sprinkle coconut evenly
over. Bake until filling is completely set,
about 10 minutes longer.
Cool bars in pan on rack. Chill uncovered
until cold, at least 2 hours. DO AHEAD: Can be
made 1 day ahead. Cover and keep chilled.
Cut around pan sides to loosen bars; cut
into 24 pieces. Using small spatula, transfer
bars to platter; serve chilled.
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