I love citrus desserts. Lemon, lime, even orange, it doesn’t matter, I’m a fan. When we kick off the summer season with Memorial Day, I always go for a citrus dessert. If it is lemon flavored, Eric is my test subject. But if the dessert features lime, Gilbert’s family are my testers. His parents, sister and aunt are always up for a lime-flavored treat from me. And I appreciate their willingness to try out the items I make and the honest feedback they provide.

The last time Gilbert & Kelly visited Gilbert’s family, there was a get-together to celebrate some birthdays and Mother’s Day. I sent 4 different desserts down for the event with Kelly & Gilbert. (It was a pretty big group!) The desserts all went over well, but these bars were by far the biggest hit. They got a wonderful endorsement from many of Gilbert’s lime-loving family. Gilbert’s parents, Virgen & Gilbert, Sr. were fighting over the last of the bars. His Aunt Tamoa let me know that she had to do extra workouts because she couldn’t eat just one piece! Ketty & Keon, Gilbert’s sister & brother-in-law, thought they were great. I will be making these frequently this summer!

Tequila-Lime-Macaroon Bars (adapted from southernliving.com)

Yields 2 -3 dozen bars, Hands-On Time: 20 minutes, Total Time: about 2 hours

Ingredients:

• 2 cups all-purpose flour, divided
• 2 cups sugar, divided
• 1/2 cup cold butter, cut into pieces
• 4 large eggs
• 1 1/2 cups (about 4.5 ounces) sweetened, flaked coconut
• 1 teaspoon lime zest
• 1/3 cup fresh lime juice
• 3 tablespoons tequila
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• powdered sugar for sprinkling over top

Preparation:

Preheat the oven to 350° F. Line the bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing it to extend over the sides. Lightly grease the foil.

Stir together 1 3/4 cups of the flour and 1/2 cup sugar. Cut in the butter with a pastry blender or fork until the mixture is crumbly. Press the base mixture into the bottom of the prepared pan.

Bake the base at 350° F for 20 to 25 minutes, until it is lightly browned around the edges.

While the base is baking, whisk the eggs in a medium bowl until they are uniform. Whisk in the coconut, lime zest and juice, tequila and the remaining 1 1/2 cups of sugar. Stir together the baking powder, salt, and remaining 1/4 cup flour in a small bowl, then whisk this into the egg mixture.

Pour the filling over the hot crust.

Bake the bars at 350° F for 25 minutes or until the filling is set. Let the bars cool for 1 hour on a wire rack.

Dust the top of the bars with powdered sugar then lift the bars from the pan, using the foil as handles.

Remove the foil and cut the dessert into bars. Store the bars in a single layer in the refrigerator.

It’s going to be a lime kind of summer!  ~Linda

Tequila-Lime-Macaroon Bars (adapted from southernliving.com)

Yields 2 -3 dozen bars, Hands-On Time: 20 minutes, Total Time: about 2 hours

Ingredients:

• 2 cups all-purpose flour, divided
• 2 cups sugar, divided
• 1/2 cup cold butter, cut into pieces
• 4 large eggs
• 1 1/2 cups (about 4.5 ounces) sweetened, flaked coconut
• 1 teaspoon lime zest
• 1/3 cup fresh lime juice
• 3 tablespoons tequila
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• powdered sugar for sprinkling over top

Preparation:

Preheat the oven to 350° F. Line the bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing it to extend over the sides. Lightly grease the foil.

Stir together 1 3/4 cups of the flour and 1/2 cup sugar. Cut in the butter with a pastry blender or fork until the mixture is crumbly. Press the base mixture into the bottom of the prepared pan.

Bake the base at 350° F for 20 to 25 minutes, until it is lightly browned around the edges.

While the base is baking, whisk the eggs in a medium bowl until they are uniform. Whisk in the coconut, lime zest and juice, tequila and the remaining 1 1/2 cups of sugar. Stir together the baking powder, salt, and remaining 1/4 cup flour in a small bowl, then whisk this into the egg mixture. Pour the filling over the hot crust.

Bake the bars at 350° F for 25 minutes or until the filling is set. Let the bars cool for 1 hour on a wire rack. Dust the top of the bars with powdered sugar then lift the bars from the pan, using the foil as handles. Remove the foil and cut the dessert into bars. Store the bars in a single layer in the refrigerator.