Lime & Coconut Squares

Let me start by admitting, I assumed the filling would be lime green in colour! The erroneous assumption probably stems from the fact that a lot of pre-packaged lime-flavoured items tend to be a vibrant, bright green. These lime squares look quite similar to traditional lemon squares, because most of the colour comes from the egg yolks. I've always been a fan of lemon squares. I know they're the kind of treat that people either love or hate, and I fall firmly into the first group. I would consider these an update on an old favourite. Lemon squares 2.0! They are the perfect balance between sweet and tart. The coconut and lime are perfect together. The base is like a cross between a shortbread cookie and a coconut macaroon. Delicious!

Adapted from Green Kitchen Stories.

Coconut Base

50 g. butter, melted

2 tbsp. raw sugar

1 1/2 c. medium or shredded unsweetened coconut

3/4 c. rice flour

pinch salt

2 eggs whites

Lime Filling

3 eggs + 2 yolks

1/3 c. almond meal

1/2 c. sugar (or honey)

1/3 c. lime juice

zest of 1 lime

Preheat the oven to 170 C/350 F. Make a piece of parchment paper pliable by scrunching it into a ball and running it under cold water. Shake it out and use it to line a 8" square baking tin. Combine the sugar, coconut, rice flour and salt in a bowl. Stir in the butter, then the egg whites until well combined. Transfer the mixture to the prepared baking tin, pressing it firmly, especially around the edges and corners, with the back of a spoon or fork. Bake for 10 minutes.

Meanwhile, prepare the filling by combining all the ingredients and whisking well. Pour the filling into the partially-baked base and continue cooking for 25-30 minutes until the centre is firm.