Lime Coconut Squares

By

LUCY WAVERMAN

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.

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Ingredients

  • 1/2 cup butter, at room temperature
  • 1/4 cup icing sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • Topping
  • Topping
  • 2 eggs, beaten
  • 1 cup granulated sugar
  • 3 tablespoons flour
  • 1 tablespoon grated lime rind
  • 1/4 cup lime juice
  • 1/2 cup toasted coconut
  • 3 tablespoons icing sugar

Preparation

Step 1

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.

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