| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
January 199 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Plus 2 tablespoons all-purpose flour |
| 3/4 |
|
Stick cold unsalted butter; cut into bits (6 |
|
|
; tablespoons) |
| 1/3 |
c |
Sweetened flaked coconut; toasted and cooled |
| 1/4 |
c |
Confectioners' sugar |
| 1/4 |
ts |
Salt |
| 4 |
lg |
Eggs |
| 1 |
c |
Granulated sugar |
| 1/3 |
c |
All-purpose flour |
| 1/2 |
c |
Plus 2 tablespoons fresh lime juice; (from about 5 limes) |
| 1 |
tb |
Freshly grated lime zest; (from about 2 limes) |
| 1/3 |
c |
Sweetened flaked coconut; toasted and cooled |
INSTRUCTIONS
FOR CRUST
FOR CUSTARD
Make crust:
Preheat oven to 325F. and butter and flour an 8-inch square baking
pan, knocking out excess flour.
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.
Reduce oven temperature to 300F.
Make custard:
In a bowl whisk together eggs and granulated sugar until combined
well and stir in flour, lime juice, and zest.
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.
Makes sixteen 2-inch squares.
Gourmet January 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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