Make the crust:

• 1 ¾ cup rice flour (brown or white)

• 1 ¾ cups shredded coconut (unsweetened)

• 1 cup coconut oil – reserve 1 Tablespoon

• 1 cup sugar

• Zest from one lime (or lemon!)

• Mix all together in food processor or by hand in bowl

• Oil pan with tablespoon of coconut oil held in reserve

• Press dough into pan firmly, on the bottom and about ¾ or 1 inch up the sides

• Bake 350 degrees for 12 minutes... or until golden - let cool

Make the filling:

• Zest two limes (or lemons!) and set aside for later

• Squeeze limes (or lemons!) to make 1 cup fresh juice – set aside

• Combine in sauce pan ½ cup cornstarch and 2 cups sugar

• Add 2 1/4 cups of 'milk' - (coconut or almond or rice milk) - to sauce pan

• Cook over medium heat until simmering... then time it for 4 minutes - should be very thick...if lumpy blend until smooth

• Remove from heat

• Whisk in 1 cup fresh lime/lemon juice

• When nice and smooth, pour carefully into the crust and sprinkle with the lime/lemon zest

Let set, then cut into squares and chill.