Coconut-Lime Bars with Hazelnut Shortbread Crust

Coconut-Lime Bars with Hazelnut Shortbread Crust (Adapted from Bon Appétit)

For the crust

1 cup hazelnuts, toasted and skins removed
1/4 cup granulated sugar
1 1/4 cups all-purpose flour
1/4 teaspoon salt
13 tablespoons chilled unsalted butter, cut into cubes

For the filling

2 cups plus 2 tablespoons granulated sugar
5 large eggs
3/4 cup fresh lime juice
1/3 cup all-purpose flour
1 tablespoon finely grated lime zest
3/4 cup packed sweetened flaked coconut

To prepare the crust

Preheat oven to 350 degrees.

In a food processor, add nuts and sugar - process until nuts are finely ground. Add flour and salt - pulse to combine. Add cubes of butter and process until combined. Scoop out dough into a 9" x 13" baking pan coated with cooking spray - press dough evenly over the bottom to create a level crust. Place into the oven and bake until golden, about 26 to 30 minutes. Remove from the oven and place pan on a wire rack - set aside to cool completely.

To prepare the filling

In a large bowl, whisk together sugar and eggs until well combined. Whisk in lime juice. Add flour and lime zest, whisking to incorporate. Pour filling over the crust - place into the oven and bake for 25 minutes. Remove and sprinkle coconut evenly over the top. Return to the oven and continue baking until the filling is set, about 7 to 10 more minutes.

Remove pan from the oven and set on a wire rack to cool completely. Place into the refrigerator to chill for at least 2 hours before cutting.

Makes about 24 squares.

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