These sweet-tart squares need to set in the fridge overnight to get a nice clean cut, but they are worth the wait. The sweet, chewy coconut crust is a perfect base for the zippy lime curd on top.
- Portion size 36 servings
- Credits : Canadian Living: Holiday 2012
Ingredients
Key Lime Curd:
Method
In bowl, stir together graham crumbs, coconut and sugar; mix in butter. Press into parchment paper–lined 8-inch (2 L) square cake pan. Bake in 350ºF (180ºC) oven for 10 minutes. Let cool on rack.Key Lime Curd: Meanwhile, in bowl, whisk condensed milk with egg yolks; whisk in lime zest and lime juice. Pour over crust.
Bake in 350 F (180 C) oven until edges are set but centre still jiggles, about 15 minutes. Let cool completely on rack. Cover and refrigerate until firm, about 12 hours. Cut into squares. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Nutritional facts Per piece: about
- Fibre trace
- Sodium 38 mg
- Sugars 8 g
- Protein 2 g
- Calories 83.0
- Total fat 5 g
- Potassium 61 mg
- Cholesterol 31 mg
- Saturated fat 3 g
- Total carbohydrate 10 g
%RDI
- Iron 1.0
- Folate 3.0
- Calcium 3.0
- Vitamin A 3.0
- Vitamin C 3.0
