Coconut Lime Bars (SCD)
1 1/2 cups Almond Flour
1 cup Unsweetened Coconut, finely shredded
4 TBSP Butter, melted
2 TBSP Honey
Lime Curd Filling:
4 TBSP Butter
1/3 cup Honey
1/2 cup Lime Juice
4 large Egg Yolks
1 1/2 cups Unsweetened Coconut, finely shredded
1/2 cup Almond Flour
2 TBSP Butter, melted
1/4 cup Honey
Preheat oven to 350 degrees. Butter or grease a 7" x 11" baking dish (I used a Pyrex dish).
For the Shortbread Crust: In a large mixing bowl, combine the almond flour and the coconut. Mix honey into melted butter and then pour into flour mixture. Stir until combined. Press into prepared pan and bake for 15 minutes. Remove from oven.
For the Lime Curd Filling: In a medium saucepan, whisk together filling ingredients. Then place over a medium heat and stir constantly until mixture thickens and coats the spoon. Do not overcook. Remove pan from heat.
For the Topping: Combine the coconut and almond flour in a large mixing bowl. Stir honey into melted butter to mix. Pour into flour mixture and stir until combined.
Pour lime curd filling over the crust. Then evenly sprinkle coconut topping over it. Bake about 15 minutes. Cool before serving.