With the tart lime mellowed by the sweet coconut, these squares always disappear quickly. To toast coconut, spread evenly on a baking tray and bake for about 5 minutes at 350 F or until fragrant.
Servings: 24 small squares
Ready Time: 55 minutes
Ingredients
½ cup butter, at room temperature
¼ cup icing sugar
1 cup all-purpose flour
½ teaspoon salt
Topping
Topping
2 eggs, beaten
1 cup granulated sugar
3 tablespoons flour
1 tablespoon grated lime rind
¼ cup lime juice
½ cup toasted coconut
3 tablespoons icing sugar
Method
Preheat oven to 350 F.
Grease an 8-inch square pan and line the base with parchment paper. Cream together butter, icing sugar, flour and salt in a bowl until blended. Pat into pan. Bake for 20 minutes or until the pastry is a creamy colour.
Beat together eggs, granulated sugar, flour, lime rind and juice in a bowl until well combined. Stir in coconut. Pour topping mixture over pre-baked base. Bake for 15 to 20 minutes or until set. Sift liberally with icing sugar while still warm. Cool in pan. Cut in squares or rectangles.