Shortbread Crust
1 cup flour
1/4 cup powdered sugar
1 TBS cornstarch
Pinch of salt
1/4 cup unsweetened coconut flakes
1/2 cup unsalted butter, at room temperature, cut into pieces
Filling
3 large eggs
1 cup granulated sugar
1 tsp fresh key lime zest, finely grated
1/3 cup freshly squeezed lime juice
2 TBS heavy cream (or coconut cream)
1 tsp coconut extract
1/4 cup all-purpose flour
Topping
1 cup cold heavy cream
1 teaspoon coconut extract
1/4 cup powdered sugar
Preheat oven to 350 degrees. Grease a 9x9 pan or line with parchment paper and grease parchment with baking spray.
In a food processor, combine all the ingredients for the crust, except the butter. Pulse until well combined. Add the butter pieces and pulse until crust starts to come together (will look like wet sand).
Turn dough out into the prepared pan. Using your fingers, press evenly into the bottom of the pan.
Bake crust for 10-15 minutes or until slightly brown around the edges. Remove from oven until filling is ready.
While crust is baking, prepare the filling. In a large bowl, whisk together the eggs and granulated sugar until thickened, about 2-3 minutes. Whisk in the rest of the ingredients for the filling and mix until combined and thickened.
Pour the filling into the warm baked crust and bake for 18 to 20 minutes. Remove from heat and let cool completely to room temperature on a wire rack.
Chill bars for at least 2 hours or overnight before cutting.
To serve, use a sharp knife to cut into about 9 bars. Whip the heavy cream, coconut extract and powdered sugar until soft peaks form. Top each bar with coconut whipped cream and fresh lime zest.
Store leftovers in an airtight container in the refrigerator.
Source: www.kitchenaid.com
Janice
