TROPICAL MERINGUE-TOPPED DESSERT SQUARES

CRUST:

1 cup all-purpose flour
1/3 cup powdered sugar
1 stick butter, softened

Preheat oven to 375 degrees.
Line a 9-inch square baking pan with parchment paper; set aside.

Combine the flour, powdered sugar, and butter until crumbly.  Press the mixture onto the bottom of the parchment-lined pan and bake at 375 degrees for 15 minutes; remove from the oven and set aside.

FILLING:
1 cup granulated sugar
6 tbsp key lime juice
6 large eggs, separated (save 3 of the whites for the meringue)
1/4 cup butter, softened

While the crust bakes combine the sugar, juice, egg yolks and butter in a medium saucepan.  Cook the mixture over medium heat, while whisking often, 8 to 10 minutes until thickened.  Remove from heat; set aside.

MERINGUE:
1/2 tsp cream of tartar
1/3 cup granulated sugar
1/3 cup sweetened flaked coconut
(The 3 saved egg whites)

Combine the egg whites and cream of tartar in a medium mixing bowl; beat on high speed with an electric mixer until soft peaks form.  Continue beating for about 2 minutes while gradually adding the sugar until stiff peaks form; set aside.

Spread the filling over the baked crust then spread the meringue evenly over the filling.  Sprinkle with the coconut and return to the oven and bake 10 to 13 minutes or until the coconut is browned.  Remove the dessert from the oven and and cool completely on a wire rack.

Use the parchment paper to lift the dessert from the pan and place on a cutting board.  Cut into 16 squares.  Serve immediately or refrigerate.

Note: I got this recipe several years ago from Reynold's Wrap!