Lime Coconut Squares

Spring is in the air and that means cravings for lighter, fruitier fare - no more heavy winter meals. I made these bars for Easter dessert and they were fabulous - sweet and tart at the same time. The recipe comes from Canadian Living - what a good find.

To make the crust, you need graham cracker crumbs, coconut (which can be toasted ahead for more flavour, though I didn't do it this time), sugar and melted butter. Press into pan, cook for 10 minutes to brown @350. I should mention now that I've made this recipe in a 8x8" pan (like the recipe says) and a 9x13" pan (by accident) and it turned out fine both times, so either one will do. I just got graham cracker crumbs at the store - feel free to smash your own if you're so inclined.

The lime curd on top is really zippy, due to the large amount of lime zest and juice. If you love lemon or lime desserts, these are for you. Apart from zesting and juicing a good 5 limes, the curd is really easy - it's only made with 4 egg yolks (save and freeze the whites in a ziploc bag - use for macaroons!), one can of sweetened condensed milk (the magic ingredient in my Breakfast Bars) and lime juice and zest. Cook about 15 minutes, then stick them in the fridge overnight to firm up.

Mmmm do I ever love lemon and lime desserts! It's April, the sun is shining, my kitchen table is covered in Easter chocolates - the perfect time for something different. And because bars travel so well, they're perfect to bring to your next food-based celebratory get-together. If you want them as thick as the picture, use the 8x8" pan - the 9x13" made them thinner but just as delicious.