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Coconut-Key Lime Squares

Recipe photo courtesy of chris court

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.

Source: Martha Stewart Living, January 2013
Total Time Prep Yield

Ingredients

Crust

Filling

Directions

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.

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Reviews

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61
  • sazerac
    29 JUL, 2014
    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.
    Reply
  • michellelee11476
    28 JAN, 2013
    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.
    Reply
  • candygirl7
    20 DEC, 2012
    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.
    Reply

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