Key Lime Bars in Coconut Crust

Yield: 24 bars   

Baking temperature: 350 F

Baking time: 16 to 18 minutes for the crust, 25 minutes for the bars 

Crust:

2/3 cup brown sugar 

1 3/4 cups unbleached all-purpose flour 

3 cups shredded sweetened coconut, toasted ( To toast coconut, heat oven to 350 and place coconut on baking sheet. Bake 7 to 8 minutes until light brown, stirring occasionally.)

1/2 teaspoon salt 

1/2 teaspoon coconut extract, or 3 drops strong coconut flavor (optional) ( I used 1/2 teaspoon lemon extract)

1/2 cup (1 stick) unsalted butter, cut into cubes

Filling: 

One 8 oz package reduced fat cream cheese 

1 3/4 cup sugar 

Pinch of Salt

3 tablespoons unbleached all-purpose flour 

4 large eggs

1/3 to 1/2 cup Key Lime Juice, or fresh lime juice, to taste

Green food coloring

1. Preheat oven to 350 degrees. Lightly grease a 9 by 13 inch or 11 by 11 inch pan. 

2. To make crust: Combine all the crust ingrediants in a medium-sized mixing bowl or in the bowl of a food processor. Mix or process until the mixture is crumbly. Set aside 1 cup of the crumbs, and press the remaining crumbs into the bottom of the prepared pan. Bake the crust for 16 to 18 minutes, until it's golden brown. 

3. To make filling: In a medium-sized bowl, beat the cream cheese until soft. Add the sugar and salt and 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. ( I added a few drops of green food coloring to give the cheesecake a key lime color over a pale yellow color. )Pour the filling onto the crust. 

4. Bake the bars for 15 minutes. Sprinkle with the reserved crumbs and bake an additional 10 minutes or until set around the edges but still slightly wobbly in the middle. Remove from the oven and cool at room temperature for an hour. For easiest slicing, refrigerate for several hours.

Recipe from The King Arthur Flour Cookie Companion.