Canola oil spray
2 sticks unsalted butter, softened
1/4 teaspoon salt
1/2 cup confectioners' sugar, sifted
2 cups all-purpose flour
Coconut-Key Lime filling:
4 large eggs, slightly beaten
1 tablespoon grated fresh lime zest
5 tablespoons fresh lime juice
2 drops green food coloring
2 cups granulated sugar
1/4 cup all-purpose flour
1 cup shredded sweetened coconut
Confectioners' sugar for dusting
Preheat oven to 350 degrees.
Coat a 13 by 9-inch baking pan with canola oil spray; reserve.
In a large bowl, blend butter and next 3 ingredients with a wooden spoon to make soft dough. Press evenly into the prepared pan. Bake 15 to 20 minutes, or until golden; cool on a wire rack. For filling:
In a large bowl, combine eggs and next 5 ingredients; blend until smooth with a wooden spoon. Pour mixture over the prepared crust. Sprinkle with coconut.
Reduce heat to 325 degrees and bake 25 minutes, or until firm. Let cool completely on a wire rack.
Freeze 10 minutes so they cut cleanly. Cut into bars. Garnish with a dusting of confectioners' sugar before serving.
Yield: 3 dozen.
Peninsula Clarion ©2015. All Rights Reserved.