Coconut-Lime Bars with Hazelnut Shortbread Crust

Name: Coconut-Lime Bars with Hazelnut Shortbread Crust
Yield: Makes 24 Servings
Ingredients: 1 cup hazelnuts, toasted, husked; 1/4 cup sugar; 1 1/4 cups all purpose flour; 1/4 teaspoon salt; 13 tablespoons (1 1/2 sticks plus 1 tablespoon) chilled unsalted butter, cut into 1/2-inch cubes; 2 cups plus 2 tablespoons sugar; 5 large eggs; 3/4 cup fresh lime juice (from about 8 large limes); 1/3 cup all purpose flour; 1 tablespoon finely grated lime peel; 3/4 cup (packed) sweetened flaked coconut (about 3 ounces)

By Lisa ZwirnPhotography by Yoko Inoue

May 5, 2009

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A sprinkling of sweetened coconut tempers the tangy lime filling.

Recipe notes