Crust:
2/3 cup brown sugar
1 3/4 cups unbleached all-purpose flour
3 cups shredded sweetened coconut, toasted
1/2 tsp salt
1/2 tsp coconut extract
1/2 cup unsalted butter, cut into cubes
Filling:
One 8-oz. package cream cheese, softened
1 3/4 cups sugar
Pinch of salt
3 T unbleached all-purpose flour
4 large eggs
1/3 to 1/2 cup Key lime juice, or fresh lime juice, to taste
1 3/4 cups unbleached all-purpose flour
3 cups shredded sweetened coconut, toasted
1/2 tsp salt
1/2 tsp coconut extract
1/2 cup unsalted butter, cut into cubes
Filling:
One 8-oz. package cream cheese, softened
1 3/4 cups sugar
Pinch of salt
3 T unbleached all-purpose flour
4 large eggs
1/3 to 1/2 cup Key lime juice, or fresh lime juice, to taste
Zest of one lime, optional
Preheat oven to 350. Lightly grease a 9x13 pan.
To make the crust: Combine all the crust ingredients in a medium-sized mixing bowl or in the bowl of a food processor. Mix or process until the mixture is crumbly. Set aside 1 cup of the crumbs, and press the remaining crumbs into the bottom of the prepared pan. Bake the crust for 16 to 18 minutes, until it's golden brown.
To make the filling: In a medium-sized bowl, beat the cream cheese until soft. Add the sugar and salt and beat until well blended. Stir in the flour, then beat in the eggs one at a time, beating well after each addition. Stir in the lime juice and zest, mixing until smooth. Pour the filling onto the crust.
To make the crust: Combine all the crust ingredients in a medium-sized mixing bowl or in the bowl of a food processor. Mix or process until the mixture is crumbly. Set aside 1 cup of the crumbs, and press the remaining crumbs into the bottom of the prepared pan. Bake the crust for 16 to 18 minutes, until it's golden brown.
To make the filling: In a medium-sized bowl, beat the cream cheese until soft. Add the sugar and salt and beat until well blended. Stir in the flour, then beat in the eggs one at a time, beating well after each addition. Stir in the lime juice and zest, mixing until smooth. Pour the filling onto the crust.
Bake the bars for 15 minutes. Sprinkle the reserved crumbes adn bake an additional 10 minutes, or until set around the edges but still slightly wobbly in the middle. Remove from the oven and cool at room temperature for 1 hour. For easiest slicing, refrigerate for several hours.
Recipe from The Virtual Goody Plate at http://virtualgoodyplate.blogspot.com/
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