Coconut Lime Bars

When you run out of lemons try this tasty treat instead.


Photographed by Elizabeth Roth

If I am being honest, I used to violently dislike lemon bars. I am fairly certain this was decided on a whim and without ever actually tasting the dessert. My mother would make them occasionally while my sister and I were growing up, and I would loudly exclaim that I did not like those and why could she not ever make something that I wanted?

We’ve all had those melodramatic, pre-adolescent moments.

Luckily as I grew older, I also grew wiser. Lemon bars are now a staple dessert at family cookouts, potlucks, and tailgates. In this week’s recipe, this zesty dessert has taken a new twist in the form of coconut and lime juice.

When I first discovered this recipe I was slightly intimidated by the amount of steps and ingredients listed. I eventually decided to give it a whirl anyway and discovered that it was simpler than I expected.

If you do not own a food processor, don’t worry. I used a hand mixer instead, and the results were just as delicious.

Coconut Lime Bars


1 ¾ cups flour
⅔ cup powdered sugar
1 cup butter
¼ cup pecans (I used pecan chips)
¼ cup shredded coconut (I used unsweetened)


1 ½ cups sugar
¼ cup flour
1 tablespoon baking soda
4 eggs
¼ cup lime juice

For crust:

Mix flour, sugar, butter, pecans and coconut together until coarse crumbs form. Press the mixture into a greased 9 x 13 pan and bake at 350 degrees for 20 minutes or until edges start browning.

Tip: If crust starts to form air pockets while baking, prick a few holes where the bubble appears to allow the crust to settle.

For the filling:

Whisk together sugar, flour, and baking soda.

Crack eggs into separate bowl and whisk.

Pour lime juice into eggs and mix well.

Combine egg mixture with dry ingredients and mix well.

Pour filling into crust and bake for 20-25 minutes. Let it cool completely. Dust top with powdered sugar, toasted coconut, and zested lime (optional).

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