Key Lime Curd Bars with Toasted Coconut Chips and Almonds

If you love the flavor of key limes, you’ll love these Key Lime Curd Bars with Toasted Coconut Chips and Almonds. They’re tangy and tropical, easy to make and so delicious!

Get ready, it’s time to pucker up buttercup!

During the hot summer months I look for a dessert that’s refreshing, not heavy, something that hits the spot just right. Strawberry shortcake, lemon meringue pie, homemade peach ice cream, blueberry pie and of course my bourbon-white peach popsicles are just a few on my list of summertime favorites. Even though I love my chocolate, I find nothing satisfies my appetite for sweets better than a fruity dessert during the summer. Key lime pie has always been at the tippy-top of my favorites list. It’s tart and sweet and oh so refreshing.

So with the temps soaring close to the high 80s at the beach this past weekend I decided it was time to bring these wonderful flavors to the table. My husband Tom LOVES key lime pie so I knew anything key lime would be the perfect dessert to top off his Father’s Day dinner. I was thinking I could go with the traditional key lime pie but since I made some homemade key lime curd a few days earlier I decided to switch it up a bit and turn this classic into an easy-to-eat finger food.

These Key Lime Curd Bars with Toasted Coconut Chips and Almonds have a wonderfully rich and buttery crust topped with an easy to make smooth and creamy key lime curd. As if these bars weren’t already delicious enough I sprinkled the top with irresistible toasted coconut chips and some yummy sliced almonds. I am telling you, you are going to love these bars. They are easy to eat AND easy to serve! No forks needed! I would definitely keep these beauties in mind for your 4th of July party. They are the perfect match for any hot summer day!

Enjoy your week!

Key Lime Curd Bars with Toasted Coconut Chips and Almonds

Author: Mary Ann Dwyer

Print Recipe Pin Recipe

Ingredients

  

• Key Lime Curd:
• 1/2 cup key lime juice
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup 1 stick unsalted butter
• Bars:
• 1 cup 2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 1/2 tsp. vanilla
• 2 cups all-purpose flour
• 1/2 tsp. kosher salt
• 1/2 tsp. baking powder
• 1/3 cup sliced almonds
• 1/2 cup organic toasted coconut chips

Instructions

 

• In the top of a double boiler whisk together key lime juice, sugar and eggs until combined. Cut butter into 4 pieces and add to mixture. Place the mixture over simmering water. Stir constantly until the mixture thickens and coats the back of a spoon. (160 degrees on a thermometer) Strain through a fine strainer into a bowl. Cool slightly, then place in refrigerator with a piece of plastic wrap against the surface. The curd will keep for one week in the refrigerator.
• Preheat oven to 375 degrees. Line a 9x9 square pan with parchment paper, extending the parchment over the edges. Spray the parchment lightly with non-stick cooking spray.
• In a large bowl beat the butter by hand with a rubber spatula for 1-2 minutes. Add the granulated sugar and vanilla and continue to beat until combined, scraping down the bowl occasionally. In a small bowl whisk together flour, salt and baking powder. Add flour mixture to butter mixture until well combined. The mixture will be somewhat crumbly. Press mixture into the bottom of the prepared pan reserving about 2/3 cup for the crumb topping.
• Bake crust for 12-14 minutes until golden brown. Remove from oven and top with key lime curd spreading to within 1/2 inch from outer edge. Add the almonds and coconut to the reserved crumb topping. Toss lightly with your fingers. Sprinkle mixture over the key lime curd.
• Bake for 22-24 minutes until golden brown. Cool in the pan on a wire rack. Lift bars out of pan by the parchment overhangs. Cut into bars.

Course: 1 hour

Before your first bite, snap a photo and share!If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag Mention @thebeachhousekitchen or tag #thebeachhousekitchen!

(Recipe adapted from Epicurious)