Key Lime Bars in Coconut Crust

Name: Key Lime Bars in Coconut Crust
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 24 bars
Ingredients: 2/3 cup brown sugar; 1 3/4 cups unbleached all-purpose flour; 3 cups shredded sweetened coconut, toasted; 1/2 teaspoon salt; 1/2 teaspoon coconut extract; 1/2 cup unsalted butter, cut into cubes; 1 (8 ounce) package cream cheese, softened; 1 3/4 cups sugar; 1 pinch salt; 3 tablespoons unbleached all-purpose flour; 4 large eggs; 1/3-1/2 cup key lime juice

Submitted by ratherbeswimmin

"King Arthur Flour Cookie Companion"

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Ready In:: 1hr 25mins
Ingredients:: 12
Yields:: 24 bars

ingredients

Crust
²⁄₃ cup brown sugar
1 ³⁄₄ cups unbleached all-purpose flour
3 cups shredded sweetened coconut, toasted
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon coconut extract
¹⁄₂ cup unsalted butter, cut into cubes
Filling
1 (8 ounce) package cream cheese, softened
1 ³⁄₄ cups sugar
1 pinch salt
3 tablespoons unbleached all-purpose flour
4 large eggs
¹⁄₃ - ¹⁄₂ cup key lime juice

directions

Preheat oven to 350°; lightly grease a 9x3 inch baking pan.
Make the crust: combine all crust ingredients in a food processor; process until the mixture is crumbly.
Set aside 1 cup of the crumbs; press the remaining crumbs into the bottom of the prepared pan.
Bake the crust for 16-18 minutes, until it is golden brown.
Make the filling: In a bowl, beat the cream cheese until soft.
Add in the sugar and salt; 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, mixing until smooth; pour the filling onto the crust.
Bake the bars for 15 minutes; sprinkle with reserved crumbs and bake 10 more 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.