Post by grammydebbie on Jun 5, 2021 12:21:34 GMT -6
Crust:
2 cups sweetened coconut flakes, toasted
1-1/2 cups flour
3/4 cup powdered sugar
2 Tablespoons corn starch
1/4 teaspoon salt
1 cup cold butter, cut into chunks
Filling:
1/4 cup flour
2 cups sugar
4 eggs
1 Tablespoon lime zest
1 Tablespoon lemon zest
1/4 cup lime juice
1/4 cup lemon juice
Powdered sugar for garnish
Preheat oven to 350 degrees.
For crust: Pulse all ingredients except butter in a food processor. Add butter and pulse until crumbly and butter is in small pieces. Grease a 9x13 pan. Press crust into bottom and slightly up sides. Bake until lightly golden, 20 minutes. Allow to cool for 15 minutes.
For filling: Combine flour and sugar in a bowl, then whisk in eggs, citrus zest and citrus juice to blend. Pour over crust and bake until slightly jiggly in center, about 20-22 minutes. Let cool; chill several hours or overnight, dust with powdered sugar, then cut into bars.
Notes: I bought one lime and one lemon. I got enough juice from the two to almost make the 1/2 cup of citrus juice (1/4 cup lemon and 1/4 cup lime) called for (the lemon was a big one). I then added just enough bottled lime juice to make the 1/2 cup. As you know, watch the coconut closely when toasting, it goes quickly from just right to burnt--previous experience has taught me this! I'm sure you could blend the crust in a blender or just use a hand-held pastry blender, but I do have a small food processor here, so I used it although I had to make two batches out of it as the bowl of it is pretty small.
2 cups sweetened coconut flakes, toasted
1-1/2 cups flour
3/4 cup powdered sugar
2 Tablespoons corn starch
1/4 teaspoon salt
1 cup cold butter, cut into chunks
Filling:
1/4 cup flour
2 cups sugar
4 eggs
1 Tablespoon lime zest
1 Tablespoon lemon zest
1/4 cup lime juice
1/4 cup lemon juice
Powdered sugar for garnish
Preheat oven to 350 degrees.
For crust: Pulse all ingredients except butter in a food processor. Add butter and pulse until crumbly and butter is in small pieces. Grease a 9x13 pan. Press crust into bottom and slightly up sides. Bake until lightly golden, 20 minutes. Allow to cool for 15 minutes.
For filling: Combine flour and sugar in a bowl, then whisk in eggs, citrus zest and citrus juice to blend. Pour over crust and bake until slightly jiggly in center, about 20-22 minutes. Let cool; chill several hours or overnight, dust with powdered sugar, then cut into bars.
Notes: I bought one lime and one lemon. I got enough juice from the two to almost make the 1/2 cup of citrus juice (1/4 cup lemon and 1/4 cup lime) called for (the lemon was a big one). I then added just enough bottled lime juice to make the 1/2 cup. As you know, watch the coconut closely when toasting, it goes quickly from just right to burnt--previous experience has taught me this! I'm sure you could blend the crust in a blender or just use a hand-held pastry blender, but I do have a small food processor here, so I used it although I had to make two batches out of it as the bowl of it is pretty small.