Key limes are tiny. Like, walnut sized tiny. Aren't they preshessss?!
If you take this whole batch of limes, and hopefully a really good juicer (not like the manual one I have that will give you hand cramps for a week), you can DO this! It's beyond easy.
Except the jucing limes part. I never want to do that again.
It tastes as good as it looks. Even better.
Stop licking the screen.
KEY LIME COCONUT BARS
Original source found here
The original recipe calls for an 8 x 8 square baking pan. Heaven knows that an 8x8 bunch-of-nothing is going to be enough for my key-lime-lovin' family. I increased the recipe by half, so I upped the amounts and fit it into my 8 x 12 pan (or something like that - it's smaller than a 9 x 13).
However, here is the original recipe and you can do with it what you want!
1 1/2 c. graham cracker crumbs (I just buy a container of crumbs so I don't have to bash crackers)
2 T. sugar
1/2 c. sweetened, flaked coconut
1/3 c. melted butter, melted
3 cans sweetened, condensed milk (the smaller 14 oz. cans)
1/2 c. sour cream
3/4 c. key lime juice
1 Tbsp. grated lime zest
Whipped cream and toasted coconut for garnish
Preheat oven to 350 degrees. Line an 8 x 8 square baking pan with parchment paper, overlapping the paper over the sides to create handles for later. Mix crumbs, sugar, coconut, and butter in a bowl and press into the pan; bake for 8-10 minutes. Remove and cool slightly.
While crust is cooling, make the filling. (the FUN part!) In a bowl, add the remaining ingredients: sweetened, condenced milk, sour cream, lime juice, and lime zest. Whisk to combine until smooth and creamy. Pour on top of crust; bake for 8-10 minutes until firm to the touch but not browned at all. Cool at room temperature, then chill completely.
Top with some homemade whipped cream and toasted coconut.
(to toast the coconut, line a baking sheet with parchment paper; spread a thin layer of sweetened, shredded coconut on top, and bake at 350 degrees for 3-4 minutes until it's lightly golden brown)