I love lemon bars, but I happened to have several limes and this Coconut-Lime Bar recipe from Bon Appetit has been bookmarked under my favorites for a couple weeks. In the mood for a little adaptation, I subbed out part of the lime juice for kiwi puree and the hazelnuts for macadamias, which I already had and love.
This recipe turned out absolutely delicious. Sweet, but tangy. Complex, yet somehow simple and perfectly delightful. It was a tropical summer in a bar. The neighbor kids playing in our backyard with Logan adored them. They love it when they’re over playing and I’m making something tasty. Is that going on your website, Miss Katie? Yup! Can we try some? Of course!
Kiwi-Lime Bars with Macadamia Nut Crust
adapted from Bon Appetit
- 1 c macadamia nuts
- 1/4 c sugar
- 1 1/4 c all purpose flour
- 1/4 tsp salt
- 13 Tbs chilled unsalted butter, cut into 1/2-inch cubes
- 2 c plus 2 Tbs sugar
- 5 large eggs
- 1/4 c fresh lime juice
- 1/2 c kiwi puree (about 2 good sized kiwi)
- 1/3 c all purpose flour
- 1 Tbs lime zest
- 3/4 c (packed) sweetened flaked coconut (about 3 ounces)
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 13x9x2-inch metal baking pan. Bake crust until golden brown, about 28 minutes; cool completely in pan on rack. Maintain oven temperature.
Whisk sugar and eggs in large bowl until well blended, scraping down sides of bowl occasionally. Whisk in lime juice, kiwi, 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. 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.