We currently have two guests in our home, Shelly’s daughters aged 16 and 14. While neither are what one would call “picky eaters”, they both know what they like and are somewhat suspicious of what they don’t.
Which is one of the reasons for me sticking to desserts when it comes to researching lime recipes – While I might be able to get them at least poke at a Pork Salad with Chilli Toasted Peanuts and Lime, my odds of pleasing their palates with a pastry bar or two are much better. What can I say, I’m an old softie. And lazy, as I am leaving it up to their mother to feed them vegetables.
I am finding that key lime filling is actually one of the easier items to get right, and it’s a fairly large target to hit. Getting the crust right is a much smaller target to hit. I’ll leave it up to you to see if the crust in this recipe is any good.
- 1 cup sweetened shredded coconut
- 1 1/2 cup All-Purpose Flour
- 1/2 cup powdered sugar
- 10 tablespoons chilled butter, unsalted and cut into pieces
- 2 14 oz. cans sweetened condensed milk
- 6 eggs yolk, from large eggs
- 1 cup key-lime juice
- 4 teaspoons key-lime zest
Pre-Heat oven to 350 degrees F.
Spread coconut on a baking sheet and toast until golden brown, 6 to 8 minutes, tossing every 2 minutes. Remove from oven and set aside.
In a medium mixing bowl, combine flour and sugar. Add half the coconut to the mixture. Cut in butter until mixture resembles a coarse meal roughly pea-sized. Pat mixture into a 9-by- 13 inch pan and bake for 20 minutes. Remove from oven and allow to cool.
In a different mixing bowl, beat together egg yolks and condensed milk. Whisk until thick. Slowly add in lime juice and zest.
Pour onto crust, sprinkle with remaining coconut, and bake for 7 minutes.
Cool completely, then chill until ready to serve.