Key Lime Coconut Squares

Key Lime Coconut Squares

Serves 2.

Labor Day weekend is upon us.  And that means that summer is just about over.  I must admit: As much as I hate to see summer go, I love knowing that we have embarked on my favorite month of the year.  And crisp fall days are in our future.  Beautiful leaves, football games, hot cider, and pumpkin. 
But I'm getting ahead of myself.
The reason for posting these Key Lime Coconut Squares is to urge you to make the most of these last days of summer: sunshine, warmth, barbeques, and cool drinks.  And what says summer better than key limes AND coconut???
Source: Small Batch Baking cookbook

For the crust:
Unsalted butter, at room temperature, for greasing the loaf pan
1/4 all-purpose flour
3 T. confectioners' sugar
1 t. grated lemon zest
2 T. sweetened flaked coconut
Pinch of salt
2 T. unsalted butter, chilled and diced

For the filling:
1 large egg
1/3 c. sugar
1 T. all-purpose flour
1 T. fresh key lime juice
1 t. grated lemon zest
Pinch of salt
About 1 T. confectioners' sugar

Pan required:
1 petite loaf pan (2 c. capacity, about 5"x3")

Place the rack in the center of the oven and preheat to 350 degrees.  Grease and butter the mini loaf pan.

Make the crust: Place the flour, confectioners' sugar, lemon zest, coconut, and salt in a medium-size mixing bowl.  Add the butter pieces and cut them in with a pastry blender or fork until the mixture is crumbly.  Press the mixture in an even layer into the bottom of the prepared loaf pan.  Bake until the crust is beginning to brown, about 15 minutes.  Remove the pan from the oven and set it aside.  (Keep the oven on.)

Make the filling: Place the egg, sugar, flour, key lime juice, lemon zest, and salt in a small bowl and whisk to blend well.  Pour the filling over the warm crust.  Bake until the filling is set, about 20 minutes.  Remove the pan from the oven and place it on a wire rack to cool completely, about 1-1/2 hours.

Cut into 2 pieces and dust with confectioners' sugar.