I am a big fan of citrus, especially lemon and lime. Lemon meringue pie, key lime pie, anything really, with lemon or lime really gets my taste buds going, so when I saw this fantastic recipe by Liz from That Skinny Chick Can Bake I bookmarked it immediately.
It turns out that a matter of days later I was requiring three egg whites for something, leaving me with three egg yolks needing used up, and lo' this recipe calls for precisely three yolks. I had seven tiny limes in my vegetable crisper so there was no excuse for me not to try it. As an aside, are UK limes a miniature version of the American ones? I needed the juice of seven limes to make up the required quantities, but the luscious looking limes in Liz's photographs look massive! I bet she only needed three or four.
This is a remarkably simple recipe to make. Crushed digestive biscuits (or graham cracker crumbs if you live in North America) are combined with coconut, a dash of sugar and some melted butter to make a gorgeous coconut crust and the topping doesn't involve any stovetop cooking, as most recipes of this type I've encountered do. Just whisk the ingredients up, pour over the base, bake to set and then chill. It really does improve after an overnights' chilling. I cut out one bar after the four hour period and the crust was still a bit too crumbly, but after overnight it was perfection.
Liz has very kindly given me permission to reblog her recipe using UK measurements and as it is a bookmarked recipe I am entering it into Jacqueline from Tinned Tomatoes' Bookmarked Recipes #24 roundup for May 2013.
Key Lime Pie Bars with a Coconut Crust
A deliciously zesty lime pudding!
- 45 grams dessicated coconut
- 2 tbsp caster sugar
- 195 grams digestive biscuits, crushed
- 76 grams unsalted butter, melted
- 3 egg yolks
- 1 1/2 tsp lime zest
- 160 ml freshly squeezed lime juice
- 397 g tin condensed milk
1. Preheat oven to 180 C and grease and line a 9 inch square cake tin.2. Combine coconut, digestive biscuit crumbs, caster sugar and melted butter together and press into the bottom of the cake tin.3. Bake for 8 minutes and set aside to cool. Leave the oven on.4. Meanwhile, whisk together the egg yolks and zest for a few minutes until thick and creamy.5. Gradually pour in the condensed milk while vigorously whisking, and continue to whisk for a further five minutes.6. Stir in the lime juice until combined.7. Spoon the lime mixture on top of the crust, smoothing with a spatula.8. Bake for 10 minutes until the filling has set.9. Chill in the fridge for at least 4 hours, preferably overnight, before serving.
DetailsPrep time: Cook time: Total time: Yield: Makes 9