Lime and Coconut Bars
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,907 cal. | (234 %) | ||
| Protein | 115 g | (117 %) | ||
| Fat | 216 g | (186 %) | ||
| Carbohydrates | 612 g | (408 %) | ||
| Sugar added | 410 g | (1,640 %) | ||
| Roughage | 18.4 g | (61 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 11.1 μg | (56 %) | ||
| Vitamin E | 13.9 mg | (116 %) | ||
| Vitamin K | 27.7 μg | (46 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 3.8 mg | (345 %) | ||
| Niacin | 34 mg | (283 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 409 μg | (136 %) | ||
| Pantothenic acid | 11.2 mg | (187 %) | ||
| Biotin | 156.6 μg | (348 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 190 mg | (200 %) | ||
| Potassium | 4,724 mg | (118 %) | ||
| Calcium | 1,697 mg | (170 %) | ||
| Magnesium | 417 mg | (139 %) | ||
| Iron | 14.7 mg | (98 %) | ||
| Iodine | 100 μg | (50 %) | ||
| Zinc | 12.3 mg | (154 %) | ||
| Saturated fatty acids | 121.4 g | |||
| Uric acid | 400 mg | |||
| Cholesterol | 2,113 mg | |||
| Complete sugar | 506 g |
Ingredients
- For the base
- 2 organic Limes
- 100 milliliters Orange juice
- 140 grams softened butter
- 140 grams sugar
- 2 eggs
- 180 grams Pastry flour
- 2 tsps Baking powder
- For the topping
- 2 organic Limes
- 3 Banana
- 4 egg yolks
- 400 milliliters sweetened condensed milk
- For the meringue
- 7 egg whites
- 1 pinch salt
- 180 grams sugar
- 2 Tbsps Shredded coconut
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Line baking dish with parchment paper. For the base, rinse lime in hot water and finely grate zest. Squeeze juice and mix with orange juice. Add zest. Mix butter until creamy and add sugar and eggs one at a time. Mix flour with baking powder and add to batter, alternating with orange juice. Pour batter into baking dish and smooth.
For the filling, rinse lime, pat dry and finely grate zest. Squeeze out juice. Peel banana and cut into thin slices. Mix with 1-2 tablespoons lime juice and spread over base. Mix remaining juice with zest, egg yolks and condensed milk. Pour over banana slices and bake for about 35 minutes.
For the meringue, beat egg whites until stiff with salt. Gradually sprinkle in sugar and continue beating until stiff, cut-resistant peaks form. Fold in coconut.
Remove cake from oven and spread meringue over it. Bake for another 5 minutes or until meringue tips begin to brown. Cool and cut into bars to serve.
