Recipe information
Yield
Makes sixteen 2-inch squares
Ingredients
For crust
3/4 cup plus 2 tablespoons all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1/3 cup sweetened flaked coconut, toasted and cooled
1/4 cup confectioners' sugar
1/4 teaspoon salt
For custard
4 large eggs
1 cup granulated sugar
1/3 cup all-purpose flour
1/2 cup plus 2 tablespoons fresh lime juice (from about 5 limes)
1 tablespoon freshly grated lime zest (from about 2 limes)
1/3 cup sweetened flaked coconut, toasted and cooled
Preparation
Make crust:
Step 1
Preheat oven to 325°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
Step 2
In a bowl blend together with fingertips flour, butter, coconut, confectioners' sugar, and salt until mixture resembles coarse meal. Pat mixture into prepared pan and bake in middle of oven 25 to 30 minutes, or until golden brown.
Step 3
Reduce oven temperature to 300°F.
Make custard:
Step 4
In a bowl whisk together eggs and granulated sugar until combined well and stir in flour, lime juice, and zest.
Step 5
Pour mixture over crust and bake in middle of oven 20 minutes. Top custard with coconut and bake 5 to 10 minutes more, or until just set. Cool confection in pan on a rack and chill 1 hour.
