Lemon Lime Bars With a Coconut Macadamia Crust

I wanted to put a little twist into traditional lemon bars and this is what I came up with.

Start with the crust:

Turn oven on to 350 degrees

1/4 Cup Macadamia Nuts
1/4 Cup Coconut
1/3 Cup Butter, cold
1/4 Cup Sugar
1 Cup All Purpose Flour

Finely dice nuts and coconut, set aside.
Work the butter and sugar together using your fingers or a pastry blender and then add flour and work together until it forms a small crumble.
Fold in nuts and coconut gently.
Dump mixture into a 8 1/2 in greased square pan, even-out crumbles, then press down firmly.
Put pan into 350 degree oven, bake for 15-18 minutes until lightly golden brown.
*Turn pan half way through baking if your oven heats unevenly as mine does.
*This can also be used as a "no-roll" crust for other desserts, with or without coconut and nuts.

While the crust is cooking prepare filling:
2 Large Eggs
2 Tbsp Flour
Zest of 1 small lemon
3 Tbsp Lime juice, (Fresh is best, bottled is good too)
1/4 tsp Baking powder
3/4 Cup Sugar
1 Drop Green food color (optional)

Add all ingredients to mixing bowl, whisk until well blended.
Pour over hot crust.
Bake at 350 degrees for 20 minutes until edges are browned and center is set.
Place pan on cooling rack to cool.
When cooled dust top with powdered sugar.
Push a thin, sturdy spatula around all sides of the pan to loosen edges before cutting.

See more great recipes, See this weeks edition of Make it From Scratch hosted at Frills in the Hills!