Lime Bars – Guest Post
My friend Ren of Big Eats, Small Spaces offered to do a guest post. Here’s what she writes:
I’m a citrus freak. I can’t get my hands on enough lemon, grapefruit, orange, and lime. Fall is upon us, but with a few warm days this week, I couldn’t resist one last taste of summer. More tart than traditional lemon squares, lime squares offer a pleasant alternative to the usual. I plan to serve these with sweet iced tea as a lunchtime dessert.
Lime Squares
Ingredients:
Shortbread Layer
1/2 cup unsalted butter
1/4 cup powdered sugar
1 cup all-purpose flour
1 pinch of salt
Lime Layer
2 large eggs
3/4 cup sugar
4 Tablespoons fresh lime juice (juice of 3-4 limes)
2 teaspoons lime zest
powdered sugar, for dusting
Directions:
Preheat oven to 350. Grease the bottom and sides of a 2L (9x9 or 8x11) glass baking dish, making sure to grease 3/4 of the way up the sides.
For the shortbread, cream together the butter and powdered sugar until fluffy, using an electric mixer. Add the flour and salt, and incorporate using a pastry cutter. Do not over-mix, the mixture will be crumbly.
Pour the crumbs into the prepared dish, and press into an even crust. Bake 20-25 minutes, until edges are golden. Set aside to cool.
For the lime layer, whisk together the eggs and sugar until yellow. Add the lime juice and zest, then pour over the cooled crust. Return the dish to the oven, and bake another 20 minutes until set.
Cool, and then refrigerate until firm for best cutting. Dust with powdered sugar just before serving.
Ren said she pulled inspiration from a few different sources to come up with this recipe
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
WOW – I would like to have a piece of that cake as soon as possible! looks beautiful and delicious!
This cake looks beautiful and I love the addition of toasted coconut!
I love love cakes with coconut. So delicious.
Beautiful cake!
Totally agree – the more layers the better! The cake looks stunning!
Had I been at your dinner party you wouldn’t have had to cook anything. I would have just completely indulged in this gorgeous cake!
This cake looks incredible! coconut and lemon are two of my favorite flavors; I’m glad you don’t have to choose one or the other with this recipe.
This sounds wonderful. Coconut with lemon curd, yummmm!
This looks fantastic – so springy and beautiful, and absolutely delish 🙂
what a wonderful cake!
Beautiful cake! I’ve been craving a coconut cake, but I know too many people who don’t like coconut cake that if I made it I wouldn’t have anyone to share. Boo.
ooh, fabulous. love the lemon curd-coconut combo, and in a layer cake, fun!!
OF COURSE 4 is better than 2!!! This looks amazing….I love the idea of lemon and coconut together-and it’s gorgeous!
Love lemon curd, love coconut, especially love a cake that lets me “frost” the sides with ease. This looks so yummy!!
Such a delicious cake! I honestly didn’t know a 6 inch was half of a 9 inch….thank you 🙂
I told my girlfriend I would bake her a cake for her birthday this Sunday !!! I got lemon curd and coconut stuck in my brain, so I started googling… which led me to your page !!! This recipie looks almost perfect !!
Couple questions…
Do you think the coconut extract was too strong for the cake, because you also have the browned coconut pcs too? I was considering vanilla bean cake, lemon curd and toasted coconut on the outside… but perhaps that wouldn’t be enough coconut flavour…. your thoughts?
Lastly… what did you use as the frosting to keep the toasted coconut on? It looks like whipping cream…. ?!?!?
Thanks !!!
Kelly
P.S
This is the first cake I’ve ever baked !!! lol