symbol adapted these from The Spruce Eats and I finished off the baking. The baking step took a lot longer than expected, which may be down to using the convection oven at a lower temperature; next time we'll try baking it in non-convention mode at the rated temperature, which is how I've written down the recipe here.

The recipe has also been halved compared to the original, and the lime juice replaced with condensed lime crystals in coconut milk, which is both a lot easier to get in large quantities and gives it a bit more coconut to balance out the lime.

Lime Coconut Bars

Adapted from The Spruce Eats

Ingredients

Crust

• 1 stick (½ C) butter, softened
• ¼ C sugar
• ½ tsp vanilla extract
• ½ tsp coconut extract
• ⅛ tsp salt
• 1 C flour
• 2 tbsp unsweetened shredded coconut, toasted

Filling

• 4 large eggs
• ⅝ C coconut milk
• 1 packet TrueLime concentrated lime powder
• 1⅜ C sugar
• zest of 1 lime
• ¼ C flour

Directions

Crust

1. Preheat oven to 350°F.
2. Using an electric mixer, cream together butter and sugar for crust.
3. With the mixer on low, add both extracts, then then the salt, flour, and coconut. Finish mixing by hand.
4. Line an 8×8" (20×20cm) baking pan with foil and lightly grease it.
5. Scrape the dough into the pan and press down into an even layer.
6. Bake for 25-30 minutes, or until golden brown on top. Prepare the filling while it bakes.

Filling

1. Whisk together the eggs, coconut milk, lime powder, sugar, and lime zest.
2. Slowly sift the flour in and whisk it in.
3. When the crust is done, pour the filling over it and immediately return to the oven.
4. Reduce heat to 325°F and cook for another 25-30 minutes, until the center of the filling just barely jiggles.
5. Remove and let cool to room temperature, then store covered in the fridge.