Chloe’s going a little crazy just now with two finals this week. As it is, it’s 9:30 pm and we’re round the kitchen table talking out Kant’s Categorical Imperative…like you do. I’m so glad I took my friend JoAnn’s advice and made lime square cookies today happily using up six of the twelve scrubby organic limes Kerstie left me.
I had a lovely time baking this afternoon. There’s something so satisfying about one’s fingers in the butter and flour and breaking eggs and whipping sugar into the golden emulsion. And the warmth and smell that comes out of the oven…no wonder we’re still in the kitchen.
So while we are still here with our dueling computers and our Rooibos Earl Gray and our beautiful Real Old Willow Booths tea cups, let me tell you something…
…Make these! They are soooo yummy. And this is coming from someone who doesn’t like limes very much at all.
Do you want the recipe? Yes? Here it is then:
¾ cup plus 2 tbsp of flour
6 tbs butter
1/3 cup shredded coconut
¼ cup fine sugar
Cool butter, sifted dry ingredients, (confession, I never sift, just fluff them up), crumble butter in with fingers, press into 8” square pan, bake at 350 for 20 minutes while you prepare the custard.
¾ c fine sugar
1/3 c flour
1/2c lime juice
Break the eggs into a bowl and whip them with the sugar, add the flour and lime juice and maybe grate some lime zest in as well. I didn’t cause I’m a big lime chicken. Take out the partially baked crust, pour the custard on top and return to the oven for 20 more minutes.
Sprinkle 1/3 cup shredded coconut on top and bake for another 10 minutes. (Ok I sprinkled at least another ½ cup of coconut on top.)
Oh, almost forgot, the seventh lime…C decided to make limeade. Not a good idea apparently. Seven down, five more scrubby limes to go.