Another fabulous Lucy Waverman recipe from the Globe and Mail which we tried for the first time over the Christmas holiday. These squares are fabulous, and quick and easy to make. The only change I've made from the original recipe is to stipulate using unsalted butter. If you use salted butter, you might want to reduce or omit the addition of salt. I also think the recipe works just as well with regular unsweetened (as opposed to toasted) coconut.
Lime Coconut Squares
½ cup unsalted butter, at room temperature
¼ cup icing sugar
1 cup all-purpose flour
½ teaspoon salt
2 eggs, beaten
1 cup granulated sugar
3 tablespoons flour
1 tablespoon grated lime rind
¼ cup lime juice
½ cup toasted coconut
3 tablespoons icing sugar (optional)
Preheat oven to 350F.
Grease an 8-inch square pan and line it with parchment paper.
Cream together unsalted butter, icing sugar, flour and salt in a bowl until blended. Pat into the pan. Bake for 20 minutes or until it turns 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 (if using).
Cool in pan before cutting.
