Key Lime and Coconut Bars

For the Key lime curd:
Using a mixer, beat together butter and sugar until light and fluffy. Beat in one egg at a time and then beat in each egg white one at a time, allowing it to mix completely before beating in the next egg or egg white. Beat in Key lime juice and zest until incorporated.

Over medium heat, in a heavy bottom pot or a double boiler, stir the butter/egg/lime mixture. Stir mixture frequently until temperature reaches approximately 170 F and the mixture begins to thicken. This will take approximately 10 minutes. Pour into a bowl and let it cool in the fridge.

For the shortbread crust:

Preheat oven to 350 F.

In a food processor, combine all of the shortbread ingredients and pulse until mixture begins to resemble coarse meal. Press into the bottom of an 8×8 inch baking dish. Bake on middle rack to brown for 15 minutes, rotating the dish half way through baking. Remove from oven.

Final assembly:
Pour the Key lime curd into the shortbread crust. Smooth curd so it reaches all corners of the crust. Return it to the oven and bake for 30 minutes, rotating it half way through to ensure it bakes evenly. Remove from oven and allow to cool on a rack for two hours before cutting. Slice, serve and devour.

Inspired and adapted from Cook’s Country Lemon Bars.