Tequila Lime Coconut Cream Bars

Preheat oven to 350 F. Brush an 8-inch square baking dish with melted butter. Line the bottom of the dish with parchment paper, leaving a 2-inch overhang on two sides (you’ll use this as a handle to remove the bars from the pan when done).

In a food processor, finely grind graham crackers into crumbs, then add coconut and pulse 2 more times. Add sugar, melted butter and the lime zest and mix together. Press crust evenly into bottom of the pan. Bake until slightly browned, about 8-12 minutes. Remove from oven and allow to cool for 30 minutes.

While crust is cooling, start the filling. In a medium sized bowl, mix together egg yolks, tequila, lime juice and condensed milk. Pour into cooled crust and bake until set, about 20 minutes.

Once cooled, cut into squares. For best cutting results, run your knife under hot water and wipe it clean after every cut. Sprinkle with powdered sugar just before serving.

Adapted from Martha Stewart’s Pistachio Lime Bar recipe.