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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 16 |
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When I was planning a menu for a luau party, I found this refreshing dessert in my mother's recipe collection. Sometimes I'll garnish each bar with a dab of whipped cream and a small slice of lime. -Mary Jane Jones, Williamstown, West Virginia Ingredients:
3/4 cup finely crushed crisp sugar cookies |
3 tablespoons butter |
2-1/4 cups flaked coconut |
filling: |
1/4 cup butter, softened |
3/4 cup sugar |
1/2 cup lime juice |
4-1/2 teaspoons yellow cornmeal |
pinch salt |
4 egg yolks |
1 teaspoon grated lime peel |
confectioners' sugar |
Directions:
1. Place the crushed cookies in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in coconut; set aside 1 cup for topping. Press the remaining mixture into a greased 8-in. square baking dish. Bake at 350° for 13-15 minutes or until golden brown.
2. Meanwhile, for filling, combine the butter, sugar, lime juice, cornmeal and salt in a heavy saucepan. Cook and stir over low heat until sugar is dissolved and cornmeal is softened, about 10 minutes. Remove from the heat.
3. In a small bowl, lightly beat the egg yolks. Stir a small amount of hot lime mixture into the yolks; return all to the pan, stirring constantly. Cook and stir until a thermometer reads 160° and mixture coats the back of a metal spoon, about 20 minutes. Remove from the heat; stir in lime peel.
4. Pour over the crust; sprinkle with reserved coconut mixture. Bake at 350° for 18-20 minutes or until golden brown. Cool completely on a wire rack. Dust with confectioners' sugar. Yield: 16 bars.
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