Tequila Lime Coconut Cream Bars

1. 1

   Preheat oven to 350 F. Brush an 8-inch square baking dish with melted butter. Line the bottom of the dish with parchment paper, leaving a 2-inch overhang on two sides (you'll use this as a handle to remove the bars from the pan when done).

2. 2

   In a food processor, finely grind graham crackers into crumbs, then add coconut and pulse 2 more times. Add sugar, melted butter and the lime zest and mix together. Press crust evenly into bottom of the pan. Bake until slightly browned, about 8-12 minutes. Remove from oven and allow to cool for 30 minutes.

3. 3

   While crust is cooling, start the filling. In a medium sized bowl, mix together egg yolks, tequila, lime juice and condensed milk. Pour into cooled crust and bake until set, about 20 minutes.

4. 4

   Once cooled, cut into squares. For best cutting results, run your knife under hot water and wipe it clean after every cut. Sprinkle with powdered sugar just before serving.

5. 5

   Adapted from Martha Stewart's Pistachio Lime Bar recipe.

* Per serving · 4 servings · Values may vary.

No additional tips available.