I am on a mission to have little waste at the inn and after seeing a bag of unused limes in the frig this morning I knew we were going to have lime squares for our afternoon tea. After browsing my collection of dessert recipes I happened upon this delight- Coconut with Lime Squares. It was actually a recipe from the Martha Stewart magazine that my mom had cut out years ago. Mmmmnnn! Thanks Mom for sourcing out such a good recipe that we will make again.
It’s extra tart and the shortbread crust is laced with coconut and white chocolate- highly recommend!
- Crust:
- 8 Tablespoons unsalted butter, cut into ½' pieces (plus more for buttering pan)
- ¾ cup AP flour
- 3 Tablespoons Light Brown Sugar
- ¼ teaspoon rounded of coarse salt
- ½ cup unsweetened coconut
- 3 ounces white chocolate, coarsely chopped (about ½ cup)
- Filling:
- 3 large eggs, room temperature
- ⅔ cups granulated sugar
- 3 Tablespoons AP flour
- ⅔ cups fresh squeezed lime juice or regular lime juice
- 1 Tablespoon confectionary sugar for dusting
- Crust:
- Preheat oven to 400. Lightly butter an 8" square baking pan. Line bottom and sides of pan with parchment, leaving a 1" overhang on 2 sides. Lightly butter the parchment.
- Combine flour, brown sugar and salt in a food processor and pulse a few times to combine. Add butter and pulse until larger pieces are the size of peas. Add coconut and white chocolate, and pulse a few more times, just until mixture holds together. Transfer mixture to pan, and pack down firmly with the bottom of a measuring cup. Bake until crust is deep golden brown, 18 to 20 minutes. Remove from oven and reduce to 300.
- Filling:
- Whisk together eggs and granulated sugar in a bowl, then whisk in the flour. Gently stir in lime juice. At this point do not whisk or stir vigorously or batter will become foamy. Pour filling over hot crust, and bake until filling is set, about 15 minutes. Let cool completely on a wire rack.
- Run the tip of a knife along 2 sides of the pan not lined with paper, then remove from pan by lifting the parchment overhang. Transfer to a cutting board and dust with confectionary sugar. Cut into 1" squares. Bars can be stored in an airtight container for up to 2 days.
Bon Appetit!
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