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Categories:Viewed: 81 - Published at: 8 years ago
Ingredients
- 1 cup graham cracker crumbs
- 1 cup sugar
- 1/4 cup toasted coconut
- 5 TBSPS melted unsalted butter
- 3 large eggs
- zest of 2 limes
- 1 14 oz can sweetened condensed milk
- 2/3 cup regular or Key Lime juice (about 6 key limes)
- pinch salt
Method
- Oven at 350. Line 8 by 8 square pan with 2 pieces of foil, creating overhang. In medium bowl, stir together the crumbs, 1/4 c. sugar, and coconut. Stir in the melted butter and press into bottom of pan. Bake for 10 min. Set aside.
- Separate eggs, reserving the whites. Place the yolks in the bowl of a mixer. Add the lime zest. Beat for 5 minutes on high until thick. Reduce the speed and add the milk in a steady stream. Add the lime juice, and beat until just combined. Spread over the crust and bake until just set, about 10 min. Cool completely on rack. Refrigerate for at least 4 hours.
- Heat the broiler. Bring a pot of water to simmer. Place the egg whites, pinch of salt
- and 3/4 cup of sugar in a clean mixer bowl, and set atop the water while stirring with a whisk to dissolve the sugar. When the mixture reaches 160 degrees, return the bowl to the mixer stand. Beat on high with the whisk attachment until the bowl is cool to touch and meringue is stiff, thick and glossy, about 6 min. Spread it on top of the chilled tart, rake decoratively with a fork. Slide under the broiler and brown quickly, 1 to 1 1/2 min. Chill until ready to serve and cut into 16 squares.
