Recipe by Lula
A delicious and different taste from lemon squares. Cooking time does not include chilling in fridge. From Real Simple Magazine, May 2005.
Top Review by angelseulogy
These were absolutely HEAVENLY! You MUST refridgerate them before eating or else the lime curd does not set, they taste FAR better after being in the fridge! In the recipe they forgot to put how much lime juice, I used the juice of three (not so juicy) limes. So with juicy ones it would be just two. I messed up and melted the butter before mixing the bottom layer, but I actually liked it more that way, they were soft and chewy bottoms. The bottom did not brown like it says because of this, so I just cooked it 12 minutes before putting the top layer on. You MUST try these!
- 1 cup sweetened flaked coconut
- 3⁄4 cup all-purpose flour
- 2 tablespoons all-purpose flour
- 1⁄2 cup confectioners' sugar
- 2 tablespoons cornstarch
- 1⁄2 cup unsalted butter
- 3⁄4 cup granulated sugar
- 2 large eggs
- 3 tablespoons lime zest
- 1 teaspoon vanilla
- confectioners' sugar, for dusting
Directions See How It's Made
- Heat oven to 350.
- Combine the coconut, 3/4 cup flour, 1/2 cup confectioners' sugar, 1 tbsp cornstarch and butter and mix until a crumbly dough is formed. Press fimly into a greased 8x8" pan. Bake just unil golden, about 12 minutes.
- Sift together the granulated sugar, the remaining 1 tbsp cornstarch and 2 tbsp of flour.
- In a separate bowl, beat the eggs, lime zest, lime juice and vanilla. Slowly pour the egg mixture into the flour mixture, whisking to avoid lumps. POur the filling over the baked crust.
- Bake until the lime curd is set in the center, about 22 minutes. Cool completeley in the refrigeratr, about 2 hours. Cut into 16 bars and dust with powdered sugar before serving.