Key Lime Bars
- Prep Time: 30 minutes
- Total Time: 4 hours 30 minutes
- Servings: Makes 16
- Preheat oven to 350º. Line an 8 by 8 inch baking pan with two pieces of parchment, creating an inch overhang on all sides. In a medium bowl, stir together crumbs, ¼ cup sugar, and coconut. Stir in melted butter. Press evenly into the bottom of the prepared pan. Bake for 10 minutes. Set aside.
- Separate eggs, reserving whites. Place yolks in the bowl of a mixer. Add lime zest. Beat for 5 minutes on high until thick. Reduce speed and add sweetened condensed milk in a steady stream. Add lime juice and beat until just combined. Spread filling over crust and bake until just set, about 10 minutes. Cool completely on a rack. Refrigerate for at least 4 hours.
- Wash mixer bowl well. Bring a pot of water to simmer. Place egg whites, pinch of salt, and ¾ cup sugar in mixer bowl and set atop simmering water while whisking by hand to dissolve sugar. When the mixture is warm to the touch and no longer gritty, return bowl to mixer stand. Beat on high with whisk attachment until bowl is cool to touch and meringue is stiff, thick and glossy, about 6 minutes. Spread over top of chilled key lime tart, rake decoratively with a fork. Brown with a kitchen torch. (alternatively, the meringue can be browned quickly under a hot broiler). Cut into 16 squares.