KEY LIME COCONUT BARS

FOR THE BASE:
1 cup sweetened shredded coconut
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar (plus more for dusting tops)
10 tablespoons butter (1 1/4 sticks), cut into small pieces
FOR THE FILLING:
6 large egg yolks
2 cans (14 oz each) sweetened condensed milk
1 cup key-lime or regular lime juice
4 teaspoons key-lime or regular lime zest (plus more for garnish)

Heat oven to 350 degrees F.

TO MAKE THE BASE:
Spread coconut on a baking sheet and toast until golden brown, 6 to 8 minutes, tossing every 2 minutes. Remove from oven; transfer to a plate to cool.

Combine flour and sugar in a mixing bowl and add half the coconut. Cut in butter until mixture resembles coarse meal. Pat mixture into a 13x9-inch pan.

Bake until golden, 20 to 25 minutes.

TO MAKE THE FILLING:
Meanwhile, beat together egg yolks and condensed milk with a whisk until thick. Gradually beat in lime juice and zest. Pour onto crust, sprinkle with remaining coconut.

Bake just until hot, about 6 to 8 minutes. Cool completely, then chill until ready to serve.

TO SERVE:
Cut into six 2 1/3-inch rows; cut rows on a diagonal to form diamonds. Before serving, sprinkle with confectioners' sugar, and garnish with lime zest, if desired.

Makes 24
Source: Martha Stewart Living magazine, June/July 1994