2 c Shredded coconut toasted 1 c Water
1/4 c Brown sugar 1/2 c Sugar
1/2 c Butter; melted 1/4 c Lime peel (zest)
Filling syrup: — finely cut strips
-CREAM:-
1/3 c Reserved lime syrup 5 Drops food coloring (green)
1 pk Unflavoured gelatin — optional
1/3 c Lime juice fresh 1 c Whipping cream
1/2 c Sugar; divided 1 ts Vanilla
2 Eggs; separated
COCONUT SHELL: Mix in a bowl. Firmly press into a 9 inch (20 cm)
greased pie plate. Chill to firm.
LIME FILLING: To make syrup: In a saucepan combine water and sugar.
Heat to simmer. Stir in lime zest and simmer for 30 minutes. Strain,
reserving syrup and lime zest.
For Filling: Heat 1/3 c (75 ml) of syrup in saucepan. Remove pan
from heat and sprinkle with gelatin, let soften 1 minute. Then stir
in lime juice, 1/4 cup (50 ml) sugar, 2 egg yolks, and food
colouring, if desired. Place over low heat, stirring constantly until
mixture is thick and frothy, about 5 minutes.
Remove from heat and cool to room temperature.
Beat egg whites and 2 Tbsp (25 ml) of the remaining sugar until stiff
peaks form. Fold lime cream mixture into egg whites.
Beat whipping cream with remaining 2 Tbsp (25 ml) sugar and garnish
with reserved candied lime zest.
Chill several hours before serving.
From Calgary Co-op advertising flyer Jan. 28 – Feb. 3, 1991 From:
Fred Towner Date: 09-14-93
Yields
1 servings