here is thanksgiving dessert #2. lemon bars are good. key lime pie is good. and guess what? put them together, and you have lemon lime bars, which are awesome! these bars were tangy and sweet with a creamy lemon lime filling and a light, crunchy coconut graham cracker crust. i usually don’t even like coconut, but it gave these a nice crunch without imparting too much coconut-y flavor. and the filling was so flavorful, i couldn’t think about anything else anyway.
i thought i would be fancy and use a biscuit cutter to cut these bars into pretty little circles. it was somewhat successful – the circles did look pretty when they were all on a serving platter. the problem was that the crust was already really delicate to begin with, then it crumbled apart a little bit when i cut it, so the crust portion of each bar didn’t stay in a perfect circle. but despite my crust-cutting issues, these still came out really pretty. i bet they would look really amazing made in mini tart pans. but you know what else is a really good idea? just cutting them into rectangles like a normal person, since the flavor of these bars is so good that you really don’t need to worry about what they look like.
a sweet, creamy, and tart lemon-lime filling, sitting atop a light coconut graham cracker crust.
- 1 cup unsweetened shredded coconut
- 2 cups graham cracker crumbs (from about 15 crackers)
- 2 tablespoons packed brown sugar
- ½ cup (1 stick) earth balance, melted
- 11 egg yolks
- 3 eggs
- 1¾ cups sugar
- juice and zest of 2 limes
- juice and zest of 3 lemons
- ¾ cup earth balance, softened
- ⅓ cup coffee creamer
- preheat the oven to 300°f and grease a 9x13 baking pan.
- in a large bowl, combine the coconut, graham cracker crumbs, and brown sugar. add the melted earth balance and mix everything together until it is evenly moistened. press the mixture into the bottom of your prepared baking pan.
- put the crust in the fridge for 15 minutes, then bake it in the oven for 10 minutes, until golden brown. take it out and let the crust cool completely before adding the filling.
- increase the oven temperature to 325°f.
- combine the egg yolks, eggs, sugar, lemon and lime juices, and lemon and lime zests in a large saucepan. cook the mixture over medium heat, whisking often, until the mixture registers 180°f on a candy thermometer - this should take about 10 minutes.
- remove the pan from the heat and whisk in the earth balance and creamer. strain the mixture through a sieve onto the cooled crust. use the back of a spoon or a spatula to press all of the curd through the sieve. make sure the curd is evenly distributed on top of the crust.
- bake the pan for 8 to 10 minutes, until the filling is just barely set. take it out and put it on a wire rack to cool completely. wrap the pan tightly with plastic wrap and put it in the fridge for at least 2 hours. when you want to serve it, cut it into squares (or whatever shape you want).