March 2014 Recipe of the Month
This month's recipe of Coconut Lime Bars is featured in Sweet & Savory Cooking, Miraval's newest cookbook created by Executive Chef Justin Cline Macy and Pastry Chef Kim Macy. These citrusy bars are the perfect way to welcome the warmer weather!
"Everybody loves this kind of slightly fancy bar cookie, especially my version with fresh lime juice and lime zest—although, the classic lemon version is pretty great, too. These are easy to make—just press the crust into the pan—but they’re delectable enough to serve as a dessert for guests or to bring to a cookie swap. I use coconut oil instead of butter in the crust, which has a wonderful flavor and no cholesterol. You can add toasted coconut to the top for garnish if desired." - Pastry Chef Kim Macy
COCONUT LIME BARS
MAKES 16 TWO-INCH BARS
- 1½ c. graham cracker crumbs
- 2 Tbsp. coconut oil
- 2 Tbsp. melted butter
- 2 Tbsp. granulated sugar
- Pinch salt
- 3 Tbsp. granulated sugar
- 2 Tbsp. cornstarch
- 1 can (14-oz.) low-fat sweetened condensed milk
- 1 egg
- 1/3 c. fresh lime juice
- ¼ c. low-fat coconut milk
- 1 tsp. finely grated lime zest
Make the crust: Heat the oven to 350°F. Grease an 8-inch x 8-inch baking pan with nonstick cooking spray. In a small bowl, combine the graham cracker crumbs, oil, butter, sugar, and salt. Press the crust into the bottom of the prepared pan. Bake for 10 minutes or until lightly brown, remove from oven, and let cool at room temperature.
Make the filling: In a medium bowl, whisk together the sugar and cornstarch. Whisk in the condensed milk, egg, lime juice, coconut milk, and zest, whisking until smooth. Pour the filling over the prepared crust.
Bake for 25 minutes until lightly set in the center, taking care not to overcook. Let cool at room temperature for 30 minutes and then transfer to the refrigerator to cool for 1 hour or until well chilled. Cut into 16 squares.
Serving Size: 1 two-inch bar calories: 174 total fat: 5 g carbs: 27 g dietary fiber: .5 g protein: 3 g