Crust
3/4 cup plus 2 tablespoons all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1/3 cup sweetened flaked coconut, toasted and cooled
1/4 cup confectioners' sugar
1/4 teaspoon salt

Custard Filling
4 large eggs
1 cup granulated sugar
1/3 cup all-purpose flour
1/2 cup plus 2 tablespoons fresh lime juice (from about 5 limes)
1 tablespoon freshly grated lime zest (from about 2 limes)
1/3 cup sweetened flaked coconut, toasted and cooled

Crust: Preheat oven to 325 degrees F. Butter and flour an 8-inch square baking pan, knocking out excess flour.

In a bowl blend together with fingertips flour, butter, coconut, confectioners' sugar, and salt until mixture resembles coarse meal. Pat mixture into prepared pan and bake in middle of oven 25 to 30 minutes, or until golden brown.

Reduce oven temperature to 300 degrees F.

Custard Filling: In a bowl whisk together eggs and granulated sugar until combined well and stir in flour, lime juice, and zest.

Pour mixture over crust and bake in middle of oven 20 minutes.

Top custard with coconut and bake 5 to 10 minutes more, or until just set.

Cool in pan on a rack and chill 1 hour.

Yield: 16 bars