Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Lime coconut squares Add to ...

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.



Follow on Twitter: @lucywaverman

  • Preparation time: 10 minutes
  • Cooking time: 45 minutes
  • Ready time: 55 minutes
  • Servings: 24 small squares

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.

In the know

Most popular video »

Highlights

More from The Globe and Mail

Most Popular Stories