Ingredients
- For the crust
- 1 cup hazelnuts, toasted and skins removed
- 1/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 13 tablespoons chilled unsalted butter, cut into cubes
- For the filling
- 2 cups plus 2 tablespoons granulated sugar
- 5 large eggs
- 3/4 cup fresh lime juice
- 1/3 cup all-purpose flour
- 1 tablespoon finely grated lime zest
- 3/4 cup packed sweetened flaked coconut
Preparation
Step 1
To prepare the crust
Preheat oven to 350 degrees.
In a food processor, add nuts and sugar - process until nuts are finely ground. Add flour and salt - pulse to combine. Add cubes of butter and process until combined. Scoop out dough into a 9" x 13" baking pan coated with cooking spray - press dough evenly over the bottom to create a level crust. Place into the oven and bake until golden, about 26 to 30 minutes. Remove from the oven and place pan on a wire rack - set aside to cool completely.
To prepare the filling
In a large bowl, whisk together sugar and eggs until well combined. Whisk in lime juice. Add flour and lime zest, whisking to incorporate. Pour filling over the crust - place into the oven and bake for 25 minutes. Remove and sprinkle coconut evenly over the top. Return to the oven and continue baking until the filling is set, about 7 to 10 more minutes.
Remove pan from the oven and set on a wire rack to cool completely. Place into the refrigerator to chill for at least 2 hours before cutting.
Makes about 24 squares.