Lime Tart with Coconut Crust

Makes on 9-inch pie


1  9-in pie shell

5 egg yolks

14 ounces sweetened condensed milk

1/2 cup lime juice

Zest of 1 lime (about a teaspoon)



Preheat oven to 375. Make the tart crust first and reduce heat to 350.

Put the yolks in a large bowl and beat them with a whisk, just breaking them and mixing

them well. Slowly stir in the condensed milk. Mixing well, stir in the lime juice. Pour the filling into the

tart shell (below). Bake for about 12-to-15 minutes. Remove and cool completely before cutting.

Serve with freshly whipped cream if desired.


1 1/2 cups shredded sweetened coconut

6 Tablespoons unsalted butter

3/4 cup all-purpose flour

1/2 cup confectioners' sugar

1/2 teaspoon lime zest

pinch of salt


Combine butter and coconut in a large bowl. Beat with a hand mixer until well combined. Add zest and beat just until incorporated. Stir in flour and sugar with a wooden spoon. This is a sticky dough - flour hands or coat with more confectioner's sugar.


Press into and up sides of a well-greased, fluted 9-inch pie pan with a removable bottom. Bake at  375 degrees F. for 12-15 minutes or until lightly browned. Set aside while making pie filling.


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