With the tart lime mellowed by the sweet coconut, these squares always disappear quickly. To toast coconut, spread evenly on a baking tray and bake for about 5 minutes at 350 F or until fragrant.

Servings: 24 small squares

Ready In: 55 minutes

½ cup butter, at room temperature

¼ cup icing sugar

1 cup all-purpose flour

½ teaspoon salt

Topping:

2 eggs, beaten

1 cup granulated sugar

3 tablespoons flour

1 tablespoon grated lime rind

¼ cup lime juice

½ cup toasted coconut

3 tablespoons icing sugar

Preheat oven to 350 F.

Grease an 8-inch square pan and line the base with parchment paper. Cream together butter, icing sugar, flour and salt in a bowl until blended. Pat into pan. Bake for 20 minutes or until the pastry is a creamy colour.

Beat together eggs, granulated sugar, flour, lime rind and juice in a bowl until well combined. Stir in coconut. Pour topping mixture over pre-baked base. Bake for 15 to 20 minutes or until set. Sift liberally with icing sugar while still warm. Cool in pan. Cut in squares or rectangles.