Lime Squares with a Coconut Twist

By LisaMK

Key limes would be great addition for this recipe. This recipe is from Martha Stewart Living Magazine, Jan. 2013.

Ingredients

• 6 tbs cold unsalted butter, cut into dice pieces, plus more for pan-softened
• 3/4 cup all-purpose flour
• 3 tbs light brown sugar
• Heaping 1/4 tsp coarse salt
• 1/2 cup shredded unsweetened coconut
• 3 ozs. white chocolate, coarsely chopped (1/2 cup)
• 3 eggs, room temp
• 2/3 sugar
• 3 tbs all-purpose flour
• 2/3 cup lime juice
• 1 tbs confectioners' sugar

Preparation

Step 1

Preheat oven to 400 degrees. Lightly butter an 8 inch square baking pan. Line bottom and 2 sides of pan with parchment, leaving a 1 inch overhang; lightly butter the parchment.
In a food processor, add flour brown sugar and salt and pulse to combine. Add butter, and pulse until contents are crumbly. Add coconut and chocolate, and pulse a few more times until mixture holds together. Transfer mixture to pan and pack down firmlywith the bottom of the pan. Bake until crust is deep golden brown, 18 to 20 minutes. Remove from oven, and reduce heat to 300 degrees.

Whisk together eggs and sugar in a bowl then flour. Gently stir in lime juice until just mixed.

Pour filling over hot crust and bake until filling is set, about 15 minutes. Let cool completely on a wire rack. Run a knife around edges not lined. Lift parchment and square out of pan and place on cutting board. Dust with confectioners' sugar. Cut into 1 inch squares.