It's a new twist on the classic lemon bar: A light, extra-tart Key lime filling on a shortbread crust laced with coconut and white chocolate.





Instructions Checklist
  • Crust: Preheat oven to 400 degrees. Lightly butter an 8-inch square baking pan. Line bottom and 2 sides of pan with parchment, leaving a 1-inch overhang; lightly butter the parchment.

  • Combine flour, brown sugar, and salt in a food processor, and pulse a few times to combine. Add butter, and pulse until largest pieces are the size of peas. Add coconut and white chocolate, and pulse a few more times, just until mixture holds together. Transfer mixture to pan, and pack down firmly with the bottom of a measuring cup. Bake until crust is deep golden brown, 18 to 20 minutes. Remove from oven, and reduce heat to 300 degrees.

  • Filling: Whisk together eggs and granulated sugar in a bowl, then whisk in flour. Gently stir in lime juice (do not whisk or stir vigorously or batter will become foamy).

  • Pour filling over hot crust, and bake until filling is set, about 15 minutes. Let cool completely on a wire rack.

  • Run the tip of a knife along the 2 sides of the pan not lined with parchment, then remove from pan by lifting with parchment overhang. Transfer to a cutting board, dust with confectioners' sugar, and cut into 1-inch squares.

Cook's Notes

Key limes, so called because they were once cultivated in the Florida Keys, are also known as West Indian, Mexican, or bartender's limes. You'll need anywhere from one-half to two-thirds of a pound, depending on how fresh and juicy they are. If you can't find Key limes, regular limes also make delicious cookies.

Reviews (4)

62 Ratings
  • 5 star values: 16
  • 4 star values: 29
  • 3 star values: 5
  • 2 star values: 10
  • 1 star values: 2
Rating: 5.0 stars
Super easy. Used a 9x9 . I got the crust out of oven and turned oven down to 300. Poured lime mixture over hot crust and put in oven. The oven doesn't cool down to 300 that quickly but it came out fine. The filling bakes up like a curd that you make on the stove. Great taste.
Rating: Unrated
These are really delicious, and definitely my go-to lime bar recipe. I omit the coconut since I'm not a fan, and it's fine without it. The white chocolate adds the perfect something to the crust.
Rating: Unrated
They taste good and are fairly easy to make but to say that this recipe yields 64 bars is way off. I was only able to get 20 small bars out of mine.
Rating: Unrated
The recipe states the yield as 64 bars ---I don't thing you can get that out of a pan that is 8X8 inches. I will bake these over the weekend and in my opinion if you get 16 bars, that would be good.