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
Related recipes
- Chocolate coconut crust
- Coconut crust
- Coconut piecrust
- Coconut-lime pie
- Coconut-pineapple tart
- Key lime cake
- Key lime chiffon pie
- Key lime coconut bars - martha stewart living
- Key lime coconut cookies
- Key lime pie
- Key lime pie filling
- Key lime pie with almond crumb crust
- Key lime pie with ginger snap crust
- Key lime tartlets
- Lemon lime tart
- Lime coconut pie
- Lime coconut triangles
- Lime-coconut cream pie
- Lime-pineapple tart
- Toasted coconut crust