Lime and Coconut Bars

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Lime and Coconut Bars
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Health Score:
6,2 / 10
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
466
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie466 kcal(22 %)
Protein9.98 g(10 %)
Fat16.74 g(14 %)
Carbohydrates72.54 g(48 %)
Sugar added26.61 g(106 %)
Roughage1.59 g(5 %)
Vitamin A171.32 mg(21,415 %)
Vitamin D0.38 μg(2 %)
Vitamin E1.34 mg(11 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.41 mg(37 %)
Niacin2.23 mg(19 %)
Vitamin B₆0.17 mg(12 %)
Folate26.8 μg(9 %)
Pantothenic acid0.71 mg(12 %)
Biotin6.82 μg(15 %)
Vitamin B₁₂0.57 μg(19 %)
Vitamin C13.13 mg(14 %)
Potassium385.33 mg(10 %)
Calcium199.08 mg(20 %)
Magnesium24.55 mg(8 %)
Iron1.18 mg(8 %)
Iodine66.74 μg(33 %)
Zinc0.67 mg(8 %)
Saturated fatty acids9.72 g
Cholesterol136.27 mg

Ingredients

for
1
For the base
2 organic Limes
100 milliliters Orange juice
140 grams softened butter
140 grams sugar
2 eggs
180 grams Pastry flour
2 teaspoons 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 tablespoons Shredded coconut
How healthy are the main ingredients?
sugarsugarOrange juiceLimeeggBanana

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.