Coconut Lime Shortbread Bars

Name: Coconut Lime Shortbread Bars
Prep time: 20 min
Cook time: 37 min
Total time: 57 min
Yield: 16 servings
Cuisine: Caribbean
Ingredients: ½ cup (115 g) unsalted butter, cold, cut into 1/2-inch cubes; 1½ cups (190 g) all-purpose flour; ½ cup (60 g) powdered sugar; ¼ tsp (1½ g) salt; ¾ cup (150 g) granulated sugar; 2 (100 g) large eggs, room temperature; 3 medium (255 g) fresh limes, zested and juiced to yield 2 tablespoons zest and 3 tablespoons juice; ½ cup (120 ml) sweetened condensed milk; 2 cups (160 g) sweetened shredded coconut; ¾ tsp (3¾ ml) vanilla extract; ¼ tsp (1¼ ml) coconut extract (optional)

From the MyKitchenBank Kitchen

A tropical twist on classic shortbread bars. A buttery, crumbly shortbread base is topped with a creamy coconut-lime filling featuring fresh lime juice and zest, then baked until golden. The bright citrus perfectly complements the rich coconut for a dessert that evokes Caribbean warmth.

Prep: 20 min
Cook: 37 min
Wait: 30 min
Total: 1 hr 27 min
Makes: 16 bars (9×9-inch pan; can cut into 20 smaller bars)

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Steps

Before you start

Preheat oven to 350°F (175°C).
Line a 9×9-inch baking pan with parchment paper, leaving a 1-inch overhang on two sides for easy removal.
Let eggs come to room temperature (about 70°F) for at least 30 minutes, or soak the whole eggs in warm water for 5 minutes.
Have all other ingredients ready to use.

1
Mix and press shortbread base
- In a medium bowl, whisk together the all-purpose flour, powdered sugar, and salt until evenly combined.
- Add the cold butter cubes and use a pastry cutter, two knives, or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter remaining throughout.
- Stir in 1/2 teaspoon of the vanilla extract until just combined.
- Press the mixture firmly and evenly into the prepared 9×9-inch baking pan, using an offset spatula or the bottom of a measuring cup to create a compact, level surface that reaches all corners.
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Tip: Do not overwork the dough; some visible butter pieces will make the shortbread more tender and crumbly.
2
Bake shortbread baseOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven and bake for 12–15 minutes, until the edges are light golden brown and the top is pale.
- The shortbread should feel just set when you gently press it, not soft or wet.
- Remove from the oven and place on a wire rack to cool while you prepare the filling.
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Ready when: Edges are light golden brown, top is pale, shortbread feels just set
Tip: Do not overbake the shortbread or it will be hard; it should still feel slightly tender.
3
Prepare coconut-lime filling
- In a medium bowl, whisk together the 2 large room-temperature eggs and 3/4 cup granulated sugar for 2–3 minutes, whisking vigorously until the mixture becomes pale yellow and slightly thickened.
- Using a fine grater or microplane zester, zest the 3 medium fresh limes directly into the egg mixture, then juice the same limes to yield approximately 3 tablespoons of juice and add that as well; stir until the zest and juice are evenly incorporated.
- Stir in the 1/2 cup sweetened condensed milk until fully combined, stirring gently to avoid air bubbles.
- Using a spatula, gently fold in the 2 cups sweetened shredded coconut, folding just until the coconut is evenly distributed throughout.
- Finally, fold in the remaining 1/4 teaspoon vanilla extract and the 1/4 teaspoon coconut extract if using.
- The filling should be thick, chunky, and well combined, with no visible streaks of egg.
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Ready when: Mixture is pale and slightly thickened, coconut is evenly distributed, no streaks of egg visible
Tip: Do not overwhisk after adding the condensed milk, as this can incorporate excess air and make the filling less dense.
4
Spread filling and bakeOven 350°F / 175°C
- Spread the coconut-lime filling evenly over the cooled shortbread base using an offset spatula or the back of a spoon, making sure it reaches all corners and creating a smooth, level surface.
- Place the pan in the 350°F (175°C) oven and bake for 22–28 minutes, until the top is deep golden brown and the filling is set and firm around the edges.
- A toothpick inserted into the center should come out with just a few moist crumbs (this is normal and the filling will firm up as it cools).
- Use an instant-read thermometer inserted into the center to verify the filling has reached 160°F (71°C) for food safety.
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Ready when: Top is deep golden brown, edges are firm, center reaches 160°F (71°C), toothpick has moist crumbs
Tip: Do not overbake; use the thermometer as your guide. The center will feel slightly soft but will continue to set as it cools.
5
Cool and cut into bars
- Remove the pan from the oven and place it on a wire rack to cool at room temperature for at least 30 minutes.
- The bars will continue to set and firm up significantly as they cool.
- For cleaner, sharper cuts, you can refrigerate the pan for an additional 30–60 minutes, which makes the filling much easier to cut without cracking.
- Using a sharp chef's knife (dipped in hot water and wiped dry between cuts for clean edges), cut the bars into 16 equal squares (4×4 inches each) or 20 smaller rectangles (approximately 3.6×4.5 inches).
- Serve at room temperature or chilled.
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Ready when: Bars are firm enough to cut cleanly without the filling cracking or separating
Tip: Dipping the knife in hot water helps prevent the coconut from sticking to the blade.

Good to know

Tips

Cool the shortbread properly: Ensure the shortbread base is completely cooled before spreading the filling on top, or the base may absorb moisture and become soggy.
Toast the coconut for deeper flavor: Lightly toast the shredded coconut in a dry skillet over medium heat for 3–5 minutes (stirring frequently to prevent burning) before folding it into the filling for a richer, more complex taste.
Use an instant-read thermometer: For food safety with egg-based fillings, verify the center reaches 160°F (71°C). Do not rely solely on appearance, as the filling may look set but not be fully cooked through.
Use fresh lime juice: Always squeeze fresh limes rather than using bottled juice, which has a stale, one-dimensional flavor and lacks the bright acidity that makes these bars special.

Make ahead

The bars can be made up to 2 days ahead and stored in an airtight container at room temperature. They also freeze beautifully for up to 1 month, wrapped individually or in layers separated by parchment paper.

Storage & reheating

Room temperature: 2–3 days in an airtight container, away from direct sunlight. Refrigerator: Up to 5 days in an airtight container. Freezer: Up to 1 month in an airtight freezer-safe container or wrapped tightly in plastic wrap. Reheat: Serve at room temperature, or warm gently in a 300°F (150°C) oven for 5–10 minutes if desired.

Substitutions

sweetened shredded coconut → unsweetened shredded coconut. Use 2 cups unsweetened coconut and increase the granulated sugar by 2–3 tablespoons to maintain sweetness. Unsweetened coconut has a more intense, less sweet flavor.
fresh limes → fresh lemons. Use 2–3 medium lemons, yielding 2 tablespoons zest and 3 tablespoons juice. The flavor will be brighter and more tart, which complements the coconut beautifully.
sweetened condensed milk → canned coconut milk (unsweetened or light). Use 1/2 cup coconut milk and increase granulated sugar by 3–4 tablespoons. The filling may be slightly thinner; bake an additional 2–3 minutes.
all-purpose flour → gluten-free all-purpose flour blend. Use a 1-to-1 gluten-free baking flour blend. If the dough seems dry, add 1 tablespoon of water. Baking time may be 1–2 minutes shorter.