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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 24 |
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from Baked: New Frontiers in Baking Ingredients:
1 cup sweetened flaked coconut |
2 cups graham cracker crumbs |
2 tablespoons firmly packed dark brown sugar |
1/2 cup unsalted butter, melted |
11 large egg yolks |
3 large eggs |
1 3/4 cups sugar |
3/4 c.fresh lemon juice |
2 tablespoons fresh lime juice |
2 tablespoons grated lemon zest |
2 tablespoons grated lime zest |
3/4 cup unsalted butter, softened and cut into small pieces |
1/3 cup heavy cream |
Directions:
1. Make the Crust: Preheat the oven to 300 degrees. Butter or spray the bottom and sides of a 9x13 inch baking pan.
2. Line a baking sheet with parchment and toast the coconut until it starts to turn golden (7-10 minutes). Remove from the oven, toss the coconut and return it to the oven for 3 more minutes, or until it is nicely toasted.
3. Use a food processor to crush the graham crackers into crumbs or place the graham crackers in a zip top freezer bag and crush with a rolling pin into fine crumbs.
4. Put the graham cracker crumbs in a bowl. Using your hands, add the coconut and the brown sugar and mix well. Add the melted butter, and still using your hands, firmly press the crust into the prepared pan. Using a measuring cup as a press will help make an even crust.
5. Refrigerate the crust for 15 minutes, and then bake it for 10 minutes. Cool the crust before adding the filling.
6. Make the Filling: Increase the oven temperature to 325 degrees.
7. Mix the egg yolks, eggs, sugar, lemon and lime juices and zests in a deep clean metal pot. Cook over medium heat, whisking constantly until the mixture reaches 180 degrees. This may take 10 minutes.
8. Remove from the heat and whisk in the butter and the cream. Pour through a fine-mesh sieve directly onto the cooled crust. Make certain that you scrape the underside of the sieve to capture ALL of the filling. Tap the pan to make an even layer.
9. Bake for 8 to 10 minutes, or until the filling is just set. Test for set by shaking the pan. When it barely wiggles, it is done. Remove from the oven and cool on a wire rack. Wrap in plastic and refrigerate for a least two hours. Cut into squares.hours. Cut into squares.
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