Sweetened condensed milk is our magic ingredient for making the easiest orange curd ever. These sweet-tart squares need to set in the fridge overnight in order to cut cleanly, but they're worth the wait.
- Prep time 20 minutes
- Total time 2 hours
Ingredients
Method
In large bowl, stir together graham crumbs, 3/4 cup of the coconut and the sugar; stir in butter. Press into bottom of parchment paper–lined 8-inch (2 L) square cake pan. Bake in 350°F (180°C) oven for 10 minutes. Let cool slightly. Meanwhile, in separate bowl, whisk condensed milk with egg yolks; whisk in orange zest and orange juice. Pour over crust.
Bake in 350°F (180°C) oven until centre is set yet still jiggles slightly, 20 to 22 minutes. Sprinkle with remaining coconut.
Let cool completely in pan, about 1 hour. Cover and refrigerate until firm, about 12 hours. Lift out onto cutting board; cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 1 week.)
Makes about 36 bars.
Nutritional facts per bar: about
- Fibre 1 g
- Sodium 38 mg
- Sugars 8 g
- Protein 1 g
- Calories 88.0
- Total fat 5 g
- Potassium 66 mg
- Cholesterol 30 mg
- Saturated fat 3 g
- Total carbohydrate 10 g
%RDI
- Iron 2.0
- Folate 3.0
- Calcium 3.0
- Vitamin A 4.0
- Vitamin C 3.0
