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!