key-lime bars.

Okay, my new favorite recipe. Adapted from "Baked New Frontiers in Baking" by Matt Lewis and Renato Poliafito.

Key-Lime Bars

crust:

1 c. sweetened shredded coconut

2 c. graham carcker crumbs

2 tablespoons firmly packed brown sugar

1 stick unsalted butter, melted

filling:

11 large egg yolks

3 large eggs

1 3/4 c. sugar

3/4 c. key lime juice

2 tablespoons lemon juice

2 tablespoons lemon zest of lemon peel

1 1/2 sticks unsalted butter, softened and cut into pieces

1/3 c. heavy cream

make the crust.

Preheat oven to 300 F.

On a parchment-lined baking sheet, spread the coconut and toast in the oven for 10-13 min, half way through toss the coconut.

Butter the sides and bottom of 9x13 in. baking pan.

Put the graham cracker crumbs in a large bowl, along with toasted coconut and brown sugar. Toss, and then add melted butter and combine with your hands.

Using your hands, press he crust into an even layer on the bottom and up the sides of the pan.

Put the crust in the refrigertor for 15 minutes, then bake for 10 minutes (until golden brown). Let the crust cool before adding filling.

Lime/lemon filling

Turn the oven temp. up to 325 F.

Put the egg yolks, eggs, sugar, lime and lemon juices and zest/peel in a large metal pot. Whisk until combined. Cook over medium heat, whisking continuously. Keep whisking until the mixture reaches 180 degrees. on a candy thermometer. (around 10 minutes).

Remove from heat. Whisk in butter and cream. Pour into cooled crust, making sure the curd is evenly spread.

Bake for 8-10 minutes, until the filling is just set. Transfer to wire rack to cool at room temperature. Wrap the pan in plastic and put in the refrigerator to set for at least two hours. Be really careful with the plastic wrap, it will pull up the curd if the plastic wrap touches it until it has been refrigerated.

Store in the refrigerator. Enjoy!

*I used Key lime juice, you can switch juices and use more of the lemon and less of lime if you prefer....