COCONUT LIME SQUARES

FOR THE CRUST:
3/4 cup plus 2 tablespoons all-purpose flour
3/4 stick cold unsalted butter (6 tablespoons), cut into bits
1/3 cup sweetened flaked coconut, toasted and cooled
1/4 cup confectioners' sugar
1/4 teaspoon salt
FOR THE CUSTARD:
4 large eggs
1 cup granulated sugar
1/3 cup all-purpose flour
1/2 cup plus 2 tablespoons fresh lime juice (from about 5 limes)
1 tablespoon freshly grated lime zest (from about 2 limes)
1/3 cup sweetened flaked coconut, toasted and cooled

Preheat oven to 325 degrees F. Butter and flour an 8-inch square baking pan, knocking out excess flour.

In a bowl, blend together with fingertips flour, butter, coconut, confectioners' sugar and salt until mixture resembles coarse meal. Pat mixture into prepared pan.

Bake in middle of oven 25 to 30 minutes or until golden brown. Reduce oven temperature to 300 degrees F.

In a bowl, whisk together eggs and granulated sugar until combined well and stir in flour, lime juice and zest. Pour mixture over crust.

Bake in middle of oven 20 minutes. Top custard with coconut and bake 5 to 10 minutes more or until just set.

Cool in pan on a rack and then chill 1 hour. Cut into squares.

Makes 16 two-inch squares
Adapted from source: Gourmet magazine