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Lime Shamrock Squares

You’ll know why Irish eyes are smiling when you taste these tangy lime dessert squares. The filling can also be baked in a 9-inch round crumb crust and served in wedges.

1 1/2 cups cookie crumbs (shortbread cookies, ginger snaps, vanilla wafers)
1 tablespoon sugar
2 tablespoons shredded coconut or finely chopped macadamia nuts
5 tablespoons melted butter
4 juicy Persian limes (for the zest, juice and garnish)
1 14-ounce can sweetened condensed milk
3 large egg yolks
1 drop green food coloring
1 teaspoon vanilla extract
pinch salt
1/4 cup regular or low-fat sour cream
1/2 pint cold, heavy cream whipped with 1 tablespoon sugar and 1 teaspoon vanilla
thin slivers of lime zest for decoration

Preheat oven to 350 degrees. In a medium bowl, combine cookie crumbs, sugar and coconut; mix in melted butter. Pat crumbs into an 8-inch-square baking pan. Bake for 5 minutes; cool. Grate zest from 1 lime; add to a mixing bowl. Squeeze 1/2 cup plus 2 tablespoons juice from 3 limes and add to bowl. Whisk in condensed milk, egg yolks, green color, vanilla and salt. Add sour cream; whisk just until smooth. Pour into crust; bake 12 to 14 minutes. Cool for 1/2 hour. Chill at least 1 hour; top with whipped cream. Refrigerate or freeze until serving time. Decorate with lime zest. Makes 9 squares.