Key Lime Bars

These are a mix between lemon bars and a key lime pie.  Super yummy, but a little messy.

Key Lime Bars

*adapted from Bake at 350

Crust:

2/3 c. brown sugar

1 3/4 c. flour

3 c. sweetened coconut (toasted - next time I will substitute 1 cup of crushed graham crackers with one of the cups of coconut)

1/2 tsp. salt

1/2 c. butter (I added more butter)

Filling:

8 oz. cream cheese (room temperature)

1 3/4 cup sugar

pinch of salt

3 Tbsp. flour

4 eggs

1/2 c. fresh squeezed key lime juice

green food coloring

How to toast coconut:  Line a cookie sheet with parchment paper and sprinkle coconut on top.  Bake at 300 degrees for 8-10 minutes.

Combine the sugar and butter. Mix in toasted coconut, flour and salt.  I thought this was a little dry so I added more butter and will add less flour next time.  Remove 1 cup of mixture and set aside.  Press remaining mixture into the bottom of a greased 9x13 pan and bake at 350 degrees for 16-18 minutes.  Let cool.

Beat the cream cheese, sugar and salt until smooth and well blended.  Mix in the flour and then incorporate the eggs, one at a time.  Mix in the lime juice and a couple drops of green food coloring.  Mix until smooth.  Poor onto cooled crust.

Bake for 15 minutes. Remove from oven and sprinkle the 1 cup of reserved crust on top.  Bake for 10 more minutes until sides are set and center is slightly wobbly.  Remove from oven and cool for 1 hour.  Chill in refrigerator.

Cut and serve.