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Coconut Lime Curd Bars with Blackberry Ice Cream

Scott Phillips

Servings: 8

Toasted coconut and luxurious lime curd on a buttery shortbread crust mellow the vibrantly fruity blackberry ice cream in this colorful duo.


For the bars

  • 6 oz. (12 Tbs.) unsalted butter, cut into 1/2-inch cubes; more softened for the pan
  • 5-1/2 oz. (1-1/4 cups) all-purpose flour; more for the pan
  • 1/4 cup packed light brown sugar
  • 1/2 tsp. table salt
  • 2 large egg yolks, at room temperature
  • 2 Tbs. heavy cream
  • 6 Tbs. granulated sugar
  • 1 large egg, at room temperature
  • 1/4 cup fresh lime juice
  • 1-1/2 tsp. finely grated lime zest

For serving

  • 1 recipe Blackberry Ice Cream, softened briefly at room temperature
  • 1/4 cup shredded sweetened coconut, toasted

Nutritional Information

  • Calories (kcal) : 640
  • Fat Calories (kcal): 380
  • Fat (g): 42
  • Saturated Fat (g): 26
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 195
  • Sodium (mg): 270
  • Carbohydrates (g): 64
  • Fiber (g): 2
  • Protein (g): 6


Make the lime curd bars

  • Position a rack in the center of the oven and heat the oven to 325°F. Butter and flour an 8-inch square baking pan.
  • In a food processor, combine the flour, brown sugar, and salt and process until well combined. Add 10 Tbs. of the butter and process until combined and the mixture resembles coarse crumbs. Add 1 of the egg yolks and the cream; pulse until the dough comes together. Press the mixture into the bottom of the prepared pan in an even, compact layer.
  • Bake until pale golden and the top looks dry, about 25 minutes. Cool in the pan on a rack for 10 minutes. Run a thin knife along the edge of the pan, carefully turn out of the pan, invert again onto the rack, and cool to room temperature, at least 1 hour.
  • Meanwhile, in a 4-quart saucepan, bring 2 inches of water to a simmer. In a stainless steel bowl that fits over the saucepan without touching the water, combine the remaining 2 Tbs. butter and the other egg yolk with the sugar, whole egg, lime zest, and lime juice. Whisk vigorously until the mixture thickens to the consistency of pudding, 6 to 8 minutes. Scrape into a clean bowl (to stop the cooking), and refrigerate until cool, about 1 hour.
  • Once cool, spread the lime curd over the crust.

For serving

  • Top the uncut lime curd bars with the toasted coconut, and then cut into 8 bars. Set one or two scoops of ice cream to the side of (rather than on top of) each bar in a shallow soup bowl or on a dessert plate.

Make Ahead Tips

The bars may be made up to 1 day ahead. Cover loosely and refrigerate.


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