Now that spring is here, I’m craving lighter and fresher tasting desserts. If there’s one thing I love, especially in the spring, it’s citrus. Don’t get me wrong – I’m not giving up chocolate anytime soon. It’s just that when the weather is as beautiful as it has been lately, it’s hard not to crave that sweet-tart flavor that comes only from citrus. Limes just scream warm weather to me, and since I won’t be drinking margaritas anytime soon, I needed a good replacement. Enter these key lime pie bars. They’ve got all that punchy citrus flavor I’ve been searching for without requiring me to find an alternative source of food for Clara.
I have a new fondness for bar desserts. They’re easy to make and easy to eat. I’ve been looking for a recipe to match the lemon blueberry bars I made last year, and this is it. The typical graham cracker crust is elevated by sweetened coconut. It gets slightly toasted when the crust bakes and adds a chewy texture and extra layer of flavor to the bars. I was concerned that the filling might be too sweet, but it had the perfect balance of sweet and tart. These bars are fresh and bright, everything I want in a springtime dessert. When topped with whipped cream and toasted coconut, these turn into a portable version of key lime pie, no fork needed.