Prep Time: 15 minutes
Cook Time: 50 minutes
Bursting with flavor, these bars combine a spicy-and-sweet crust (thanks to gingersnaps and coconut) with a delightfully tart filling.
Makes: 24 bars
Total Time: 2 hours 25 minutes
Ingredients
CRUST
- 3 cups gingersnap cookies
- 1 cup slivered almonds
- 1/3 cup sugar
- 1/4 teaspoon salt
- ½ cup unsalted butter, melted
- 1 cup sweetened coconut
FILLING
- 2 cups sugar
- 1/3 cup flour
- ½ cup unsalted butter, melted
- 5 large eggs, beaten lightly
- Zest of 1 lime
- 1 cup fresh lime juice (about 5 limes) or bottled key lime juice
- Pinch of salt
- Confectioners' sugar
Instructions
- Heat the oven to 350ยบ. In a food processor, blend the gingersnaps into fine crumbs, about 1 minute, then transfer the ground cookies to a bowl. Process the almonds, sugar, and salt, about 30 seconds. Return the cookie crumbs to the processor bowl, then add the butter and coconut. Pulse until mixed, about 35 seconds.
- Line the bottom of a 13- by 9-inch pan with aluminum foil, leaving an overhang on each side (this will allow for easier removal of the bars after they've cooled). Generously butter the foil, then press the crust mixture over the bottom of the pan. Bake the crust until it's set, about 10 minutes, then cool it on a rack.
- To make the filling, whisk together the sugar and flour. Whisk in the butter and eggs, then the zest, lime juice, and salt. Pour the filling over the crust and bake until set, about 40 minutes. Cool the pan on a rack until it reaches room temperature, then cover it with foil and refrigerate until the filling is fully set, about 2 hours.
- Remove the dessert from the pan by lifting the ends of the aluminum foil. Cut into 21/2- by 11/2-inch bars. Sift the confectioners' sugar over the top and refrigerate until served.
