Key lime tart in coconut crust
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Egg yolks | |
| 1 | can | (14-ounce) sweetened condensed milk |
| 1 | teaspoon | Grated lime rind |
| ⅓ | cup | Key lime juice |
| 1 | cup | Flaked coconut |
| ½ | cup | Gingersnap crumbs |
| ½ | cup | Graham cracker crumbs |
| ¼ | cup | Butter or margarine, melted |
Directions
COCONUT CRUST
Beat egg yolks with a wire whisk until lemon colored; add sweetened condensed milk, lime rind, and Key lime juice, stirring well. Spoon filling into crust. Chill until firm.
Coconut Crust: Combine all ingredients, mixing well. Firmly press mixture evenly over bottom and ¾ inch up sides of a 9-inch springform pan. Bake at 350 for 5 minutes. Chill thoroughly. Posted to Bakery Shoppe Digest147 by priss@... (Pam & KerryAnn Cobb) on Jul 6, 1997