Creamy Coconut-Lime Squares Email Link
Creamy Coconut Lime Squares from thelittlekitchen.net

Creamy Coconut-Lime Squares

Ingredients

Crust:

  • 1/2 cup plus 2 Tablespoons coconut oil, in the solid state
  • 1/4 teaspoon kosher salt
  • 1/3 cup powdered sugar
  • 1/2 cup sweetened flaked coconut
  • 1 1/4 cups all-purpose flour

Lime Filling:

  • 3 egg yolks
  • 1 14-ounce can sweetened condensed milk
  • 1 Tablespoon grated lime zest
  • 1/2 cup lime juice

Instructions

For the Crust:

  • Preheat the oven to 350 degrees F. Line an 8 x 8-inch pan with foil and coat lightly with cooking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil, salt, and powdered sugar together on medium speed until smooth. Add the flaked coconut and flour and continue mixing until incorporated. The mixture will be crumbly, but it will hold together when squeezed.
  • Press the dough evenly into the pan. Bake the crust for 15 to 20 minutes, until the edges are lightly golden. (When the crust is done, leave the oven on.)

Meanwhile, for the lime filling:

  • In the clean bowl of a stand mixer fitted with the whisk attachment, mix the egg yolks on medium speed for 2 minutes. Add the condensed milk and mix on medium speed for 2 minutes. Add the lime zest and lime juice and mix on medium speed for 2 more minutes.
  • Pour the lime filling onto the warm, baked crust. Return to the oven and bake for 10 to 15 minutes, until the lime layer is just set. Let cool in the pan for 20 minutes, then transfer the pan to the refrigerator to cool completely, at least 2 hours.
  • When chilled, cut into squares and serve.

Notes

Republished with permission from The Cookies & Cups Cookbook by Shelly Jaronsky

When you make this recipe...

Share on Instagram and tag @TheLittleKitchn and be sure to use the hashtag #thelittlekitchenrecipes. I can't wait to see your photos!