3/4 cup brown sugar
2 cups Unbleached All-purpose Flour
1 cup toasted coconut
3/4 teaspoon salt
2/3 cup butter, cold
3 tablespoons cold water
Filling
16 ounces (two 8-ounce bars) cream cheese
3/4 cup sugar
2 tablespoons Instant ClearJel (r) powder (optional)
1/4 teaspoon salt
3 tablespoons Key lime juice
2 teaspoons vanilla extract
2 eggs
Crust: Lightly grease a 9 x 13-inch pan, or a 10 x 15-inch jelly roll pan if you prefer thin bars. In a medium-sized mixing bowl, or using a food processor, combine the sugar, flour, coconut and salt until evenly mixed, and all of the brown sugar lumps have disappeared. Cube the cold butter, and blend it into the dry ingredients with a pastry blender, two knives or a few quick pulses of the food processor. Sprinkle the cold water over the mixture and toss to distribute. Don't over-mix; the dough will be crumbly, but will hold together when squeezed.
Using about two-thirds of the mixture, form the bottom crust by pressing the crumbs firmly into the pan. If the mixture is too sticky, use a sheet of parchment or plastic wrap to cover the crumbs, and roll them into the pan with a small roller or a can. Bake the crust in a preheated 375(F) oven for 15 minutes, or until it's lightly browned. Remove it from the oven, but keep it warm.
Filling: While the crust is baking, make the filling. Beat the cream cheese until soft and smooth, scraping the bowl down often. Mix together the sugar, salt and ClearJel (r) powder (if you're using it; it'll make the topping nice and firm), then add this mixture along with the lime juice and vanilla to the cream cheese. Mix just until smooth. Add the eggs and beat until well-blended.
Spread the cream cheese mixture over the hot crust. Sprinkle the remaining crumbs over the top, pressing down gently. Return the bars to the oven and bake them for 20 to 25 minutes, until the mixture looks set, but still wobbles a little when shaken. The filling should reach an internal temperature of 160(F). Remove the bars from the oven and cool them completely before cutting into squares. Keep refrigerated until ready to serve. Yield: about 24 bars.
Nutrition information per serving (2 x 2-inch bar, 41g): 158 cal, 10g fat, 2g protein, 6g complex carbohydrates, 10g sugar, 37mg cholesterol, 91mg sodium, 59mg potassium, 98RE vitamin A, 71mg iron, 18mg calcium, 31mg phosphorus.
Source: King Arthur Flour
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