LIME COCONUT SQUARES
- Ina Du Preez
- Apr 27, 2016
- 1 min read
These sweet-tart squares need to set in the fridge overnight to get a nice clean cut, but they are worth the wait. The sweet, chewy coconut crust is a perfect base for the zippy lime curd on top.
Ingredients:
3/4 cup (175 mL) graham cracker crumbs 3/4 cup (175 mL) unsweetened desiccated coconut, toasted 1/4 cup (60 mL) granulated sugar 1/3 cup (75 mL) butter, melted
Key Lime Curd: 1 can (300 mL) sweetened condensed milk 4 egg yolks 2 tbsp (30 mL) grated lime zest 2/3 cup (150 mL) lime juice
Preparation:
In bowl, stir together graham crumbs, coconut and sugar; mix in butter. Press into parchment paper–lined 8-inch (2 L) square cake pan. Bake in 350 degrees F (180 degrees C) oven for 10 minutes. Let cool on rack.
Key Lime Curd: Meanwhile, in bowl, whisk condensed milk with egg yolks; whisk in lime zest and lime juice. Pour over crust.
Bake in 350 degrees F (180 degrees C) oven until edges are set but centre still jiggles, about 15 minutes. Let cool completely on rack. Cover and refrigerate until firm, about 12 hours. Cut into squares. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Servings: 36
Comments