Key West Inspired Key Lime Bars
- 3 cups fine graham cracker crumbs
- (SUGGESTION: Use 2 1/2 cups Honey Grahams plus
- 1/2 cup Cinnamon / Sugar Mixture)
- 1 cup shredded or flaked coconut
- 3/4 cup melted butter
- LIME TOPPING:
- 4 large eggs, lightly beaten
- 2 cups sugar
- 6 tablespoons all-purpose flour
- 1/4 cup fresh lime juice (or bottled key-lime juice), plus 2 tablespoons
- zest of 2 limes (approximately 2 teaspoons), grated
- Confectioners' sugar, for garnish
1. Preheat oven to 325 degrees.
2. In a food processor, whiz the graham crackers and cinnamon / sugar mixture until fine.
3. Add coconut and blend well.
4. Slowly add the melted butter and pulse until the graham crackers just start to stick together.
5. In a 9×13 glass baking dish (lightly sprayed with noon-stick cooking spray), pour the mixture in and press until it covers the bottom of the pan (but not up the sides) and is packed firmly.
6. Bake for 10 minutes. Remove and let cool.
1. Increase over temperature to 350 degrees.
2. Whisk together the eggs and sugar in a large mixing bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest.
3. Pour the lime topping over the cooled crust, then bake for an additional 25 minutes, or until the filling is set.
4. Allow the bars to cool completely. Cut into squares (or bars) and generously dust with confectioners' sugar.
NOTE: For the neatest presentation, use a metal spatula or a butcher's scraper to remove the bars from the pan. Leftovers will keep for 2 or 3 days at room temperature, or for up to a week in the refrigerator.