Saturday, June 23, 2012

Coconut Lime Bars



Well hello there, blog! It's been a little while.

Today's post is brought to you from Cleveland, where I am staying while I attend the Baroque Performance Institute at Oberlin! I have been learning so much this week about baroque violin that it is a miracle my brain hasn't exploded. This process is basically like starting over. Although frustrating and a bit terrifying for someone who has played modern violin for twenty years, there is no better place to do it! The faculty and students are all extremely encouraging and kind. It's very refreshing to be in such an environment when so much of the music world is hopelessly competitive.

Every year at this festival, they put on an auction to raise money for scholarship students for next year! Being a very grateful scholarship recipient, I gladly jumped on the chance to give my violin brain a break and make a few baked items for the auction. I spent this morning in my friend's kitchen, baking up coconut lime bars and pink lemonade cupcakes! Tune in next time for the latter. And while you're at it, consider giving to the arts!

Have a wonderful weekend!!



























Coconut Lime Bars
makes 24 small pieces

adapted from Southern Living

2 c all purpose flour, divided
2 c sugar, divided
1/2 c cold butter, unsalted
4 large eggs
1.5 c shredded coconut
1 tbs lime zest
1/3 c lime juice plus 3 tbs
1/2 tsp baking powder
1/4 tsp salt

- Preheat oven to 350 and line a 9x13 pan with heavy duty non-stick foil or butter heavy duty foil. Allow an extra ledge around the pan so that you can use the foil to lift the bars out when they have cooled! Set aside.
- Stir 1 and 3/4 c flour and 1/2 c sugar to incorporate. Cut in the butter until crumbly. Press firmly into the foil-lined pan. Bake for 20-25 minutes or until light brown.
- Whisk eggs until smooth, add in coconut, remaining sugar, zest and lime juice. In a smaller bowl, combine the remaining flour, baking powder and salt. Add to lime mixture and pour over hot crust. Bake for 25 minutes or until filling has set. Allow to cool for at least one hour before lifting out and dusting with powdered sugar.

2 comments: