• Preheat your oven to 350 degrees. Grease your baking pan with coconut oil.

For the Shortbread Crust

• In a mixing bowl, stir together flour, powdered sugar, cornstarch, salt, and lime zest. Cut butter into chunks and add to flour mixture. Use your pastry blender to cut the butter into the dough until it resembles coarse crumbs. Pour shortbread mix into greased pan and evenly press down over the bottom of the pan to create the crust. Put in oven and bake for 18-20 mins, or until the edges are golden brown.

For the Mango Curd

• While your crust is baking, peel and slice mangos, discarding skin and pit. Put your mangos and lime juice in the food processor and blend until smooth and no more chunks remain.
• In another mixing bowl, stir together flour, sugar, and salt. Once mixed, add in eggs and mix together making sure there are no lumps. Finally, add mango puree and stir together until well blended!
• Once the crust is ready, take it out of the oven and pour Mango Curd over the top of the hot crust. Return to oven and bake for another 30 mins or until the center no longer looks runny.
• When the Mango Lime Bars are ready to come out of the oven, place on a cooling rack and allow to fully cool before cutting. These bars do not set up as firm as traditional lemon bars, and are best served cold with a dusting of powdered sugar. Hope you enjoy!