This is a great recipe to cut in squares or bars and they freeze quite good as well. Small portions are also great served warm with ice cream for a terrific dessert.
Sift together the dry ingredients well.
- 2 cups flour
- ¾ cup sugar
- 1 tsp baking powder
- 2 cups medium coconut
- Pinch salt
Using your hands or a pastry blender cut in
- 1 cup butter cut in small pieces
until the butter is completely incorporated into the dry ingredients. Press half of the crumb mixture into the bottom of a 9 x 13 inch well greased baking pan lined with parchment paper. Pour the lime filling evenly over the bottom crumbs. Gently sprinkle the remaining crumbs over the lemon filling and press down gently.
Bake in a 350 degree F oven for 30 – 35 minutes or until light golden brown in color. Cool completely in the pan before cutting into squares and serving.
- 1/3 cup corn starch
- 1/3 cup cake flour
- pinch salt
- 1 ½ cups sugar
- 5 egg yolk slightly beaten
- Zest of 2 large limes (or 3 small), very finely chopped
- Juice of 2 large (or 3 small) limes
- 2 cups water
- 3 tbsp butter
In a medium saucepan, combine corn starch, cake flour, sugar and salt. Pour in water and stir constantly over medium low heat until mixture comes to a slow boil.
Remove the pan from the heat and reduce the flame to low. Pour about a cup of this mixture onto the slightly beaten egg yolks while whisking constantly. Pour the egg mixture back into the rest of the other mixture in the pot, whisking constantly. Return to the stove and cook for an additional 3 minutes stirring constantly. Remove from heat and stir in lime juice and lime rind. Finally whisk in your butter one tbsp at a time.