You already know about my addiction to bars. Now you should also know about my love of anything summery. This recipe is a fabulous combination of those two things. It’s a delicious bar that is tangy and sweet and has just enough complexity to keep you wanting more of it. It’s a nice change from a traditional lemon bar or even a coconut bar with the addition of kiwi.
- 1 cup macadamia nuts
- 1/4 cup sugar
- 1 1/4 cup all purpose flour
- 1/4 tsp salt
- 13 tbsp chilled unsalted butter, cut into 1/2-inch cubes
- 2 cup plus 2 tbsp sugar
- 5 large eggs
- 1/4 cup fresh lime juice
- 1/2 cup kiwi puree (about 2-3 kiwis)
- 1/3 cup all purpose flour
- 1 tbsp lime zest
- 3/4 cup (packed) sweetened flaked coconut (about 3 ounces)
Preheat to 350°. Blend nuts and sugar in processor until nuts are finely ground. Add flour and salt; blend 5 seconds. Add butter and process until well blended. Press dough evenly onto bottom of 13×9 metal baking pan. Bake crust until golden brown, about 28 minutes. Cool completely in pan on rack. Maintain oven temperature.
Whisk sugar and eggs in large bowl until well blended, scraping down sides of bowl occasionally. Whisk in lime juice, kiwi, then flour and lime peel. Pour filling over crust in pan.
Bake lime bars 25 minutes (filling will not be fully set). Sprinkle coconut evenly over. Bake until filling is completely set, about 10 minutes longer.
Cool bars in pan. Chill uncovered until cold, at least 2 hours. Cover and keep chilled. Cut around pan sides to loosen bars; cut into pieces. Serve chilled