This recipe is from Mark Bittman's How to Cook Everything Vegetarian.
grate 4 tsp lime zest from 3-4 limes (this is a lot of zest, measure it accurately for a true lime flavor here). Mix the zest with half a cup of sugar and one cup butter (cream it!) and 2 cups flour. Mix well and press into a 9 x 13 ungreased pan - this is your crust. Bake at 350 for about 20 minutes. Remove and cool a bit, make the filling while it cooks.
Beat 6 eggs with 3 cups sugar and 1/2 C fresh squeezed lime juice (I like to add some vanilla bean or extract here) until bright, uniform and fluffy. Add 6 tbsp flour and 1 tsp baking soda and mix well. Pour on top of the crust and top with some coconut (sweetened and unsweetened work well). Cook at 350 for 25-30 minutes and allow to cool completely before eating (the fridge for about an hour is appropriate). Keeps for 2-5 days.