MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 07-15-2019, 09:09 AM   #1
BBQ Bacon
is One Chatty Farker
 
BBQ Bacon's Avatar
 
Join Date: 09-22-11
Location: Canyon, BC
Name/Nickname : Dean
Default Coconut Lime Squares

Had our baseball wind up party yesterday and I took a recipe I modified from the original. It was a lemon square, but I had a pile of fresh limes, so I decided to make coconut lime squares.








Recipe if you're interested.

Ingredients:



For the Crust:

2 ¼ cups cake flour, or 2 cups all-purpose flour + 1/4 cup cornstarch

½ cup granulated sugar

1 teaspoon salt

1 teaspoon vanilla extract

¾ Cup butter melted

½ Cup unsweetened coconut



For the Filling:

4 Large eggs

1 2/3 Cups granulated sugar

¼ Cup all-purpose flour

Zest of 2 limes

2/3 Cup fresh-squeezed lime juice

1/3 Cup whole milk



Directions:



Preheat the oven to 350 degrees F. Line a 9 X 13-inch baking dish with foil or parchment paper or just butter the dish.



For the Crust: Pour cake flour, sugar, coconut and salt in a food processor (or stand mixer.) Pulse in the vanilla extract and melted butter until the mixture is soft and crumbly. Dump the mixture into the prepared baking dish. Press the crumbs into an even layer.



Bake the crust for 20 minutes.



Meanwhile, zest the limes, making sure not to zest too deeply. You only want the green flesh, not the white bitter skin below.



Place the eggs, sugar, flour, lime zest, lime juice, and milk in a bowl. Whisk well to combine. Then pour the filling over the baked crust.



Bake for another 20-25 minutes, until the filling is set in the center. Cool to room temperature.



Cut into pieces.



*You can sprinkle the tops with powdered sugar if you like!
__________________
I'm a griller, I'm a smoker, I'm a midnight fire stoker!
18.5" Weber Smokey Mountain Cooker.
They call me Dean!
thecanuckfoodie.wordpress.com/
BBQ Bacon is offline   Reply With Quote


Thanks from: --->


Old 07-15-2019, 03:04 PM   #2
Stingerhook
somebody shut me the fark up.

 
Stingerhook's Avatar
 
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
Default

Thanks Dean, gonna have to try.
__________________
Marty

UDS now resurrected, Square Chicken Cooker, Green 22" Kettle, Stok Tower Grill & Barrel Grill, Stealth WSM 18", Char Broil Kamander
Stingerhook is online now   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:16 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts