Cool Coconut Lime Bars with Shortbread Crust

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Because of how often I make bars — pecan bars, lemon bars, brownies — I have begun to realize that they are my favorite dessert. It’s like mini pie when you think about it. And when you can nail that crust-to-filling ratio just the way you like it, you know you’re on to something great.

This recipe is a riff on my lemon bars. Cool off this summer with these tart, crunchy yet gooey coconut lime bars. Go ahead and tuck this recipe away, too. It’s a keeper. You could half the crust recipe and make in a smaller pan, thus increasing the ratio of curd to crust, or you could double the curd recipe if you want super thick and creamy bars. It’s up to you!

UPDATE: I have improved upon this recipe for both tartness and smoothness in the curd. I think you’ll find that this recipe could win some sort of midwestern state fair. Yes, it is that good. And by good I mean tastes good, not good for you! Recipe tweaks included… more butter and eggs! I also nixed the flour and baking soda in the filling. Enjoy!

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Sour Cream Cheesecake

My husband’s birthday is the day before Christmas, which means that Christmastime is basically a celebration of him in our household as neither of us are religious. We put up a tree and give gifts and celebrate the season — that is, the tilt of the Earth’s axis and the solstice. My husband’s favorite dessert is cheesecake. He loves it so much that we almost had it at our wedding. He grew up eating Snicker’s pie on his birthday made lovingly by his mother, and while it’s delicious I find that I can’t stomach much more than about a half a slice simply because it’s so rich. I was also eager to start creating our own Christmas/birthday traditions. I had never made a cheesecake before, so I went to Alton Brown for his recipe as they are fool-proof although sometimes complicated.

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