These are just fabulous, my friends all go
crazy over them. If you want to make
them lemon just change the lime peel and juice to lemon.
2 1/4 cups sweetened flaked coconut (about 61/2 oz)
3/4 cup finely ground sugar cookies
3 TBSP butter, melted
3/4 cup sugar
1/2 cup fresh lime juice
1/2 stick butter
1 1/2 TBSP yellow cornmeal
2 TSP. grated lime peel
dash of salt
4 large egg yolks
Preheat oven to 325F. Mix coconut, cookies and butter in a large bowl to blend.
Transfer 2 cups coconut mixture to 8x8x2 inch baking pan. Press over bottom
and 3/4 inch up sides of pan. Reserve remaining coconut mixture for topping.
Bake crust until light golden, about 15 minutes.
For Lime Curd
Combine first 6 ingredients in large metal bowl. Set bowl over saucepan of
simmering water. (do not allow bottom of bowl to touch water) Whisk until
sugar dissolves and cornmeal is tender, about 10 minutes. Add egg yolks and
whisk until mixture thickens, about 7 minutes.
Pour lime curd into crust. Sprinkle reserved coconut mixture over curd. Bake
until curd is set and topping is golden brown, about 10 minutes. Transfer pan
to rack, cool completely. Cut into bars, sprinkle with powdered sugar, if
desired and serve.