CREAMY LIME SQUARES
Toni T. sent me this email and I'm SO HAPPY she did because they were DEEEEE LISH! I don't know why I didn't make a double batch though,it made 16 good size squares but I had some greedy ,uh,big eaters. They were really good! Thanks so much for sharing Toni! I used ground almonds in the crust.
Provided by Leanne D.
Categories Fruit Desserts
Number Of Ingredients 10
Steps:
- 1. 1. Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. (This step is important because it will make it easy for you to remove the parchment paper later.) Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
- 2. 2. To make the crust: Whisk almond flour/ground nuts with graham-cracker crumbs, sugar, and zest. Mix in butter. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
- 3. 3. To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice and lemon juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
- 4. 4. Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.
CREAMY LIME SQUARES
Tart refreshing lime filling sits on a melt-in-your-mouth shortbread base. These are very easy. Take advantage of when limes are on sale by the bagful. Juice and zest them all, then freeze the juice and the zest and you're always ready to enjoy this dessert.
Provided by Judith Hannemann @artemis2854
Categories Cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Grease or spray a 9 x 9 baking pan.
- Mix one cup of the flour with the confectioner's sugar and salt. Cut in butter.
- Place crust mixture in pan and distribute evenly. Press firmly into pan. Bake at 350 for 20-25 minutes or until edges are light golden brown.
- While crust is baking, prepare filling. Mix sugar and remaining 1/4 cup of flour with electric mixer.
- Add eggs, one at a time, beating well after each addition.
- Add lime juice, zest and food coloring, if desired. Beat well until frothy. I found 4 drops of green was a good color.
- When crust is light golden around edges, pour filling over hot crust and return to oven for about 20 minutes or until filling is set. Filling won't wiggle when it's set.
- Cool completely. When cool, cut with wet knife and dust with additional confectioner's sugar if desired.
CREAMY LIME BARS
These creamy and sweet lime bars are a lovely choice when you want a refreshing treat. They are like a key lime pie in bar form (and will transport your taste buds to The Keys). The crust is a little salty and sweet. It's the perfect complement to the tart and sweet lime filling. Yum!
Provided by Ann Simmons
Categories Pies
Time 45m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350°F. Line 13 x 9-inch baking pan with parchment paper.
- 2. Combine pretzels, granulated sugar, and butter in medium bowl; mix well. Press crumb mixture firmly onto bottom of prepared pan.
- 3. Bake crust for 7 to 10 minutes.
- 4. Mix sweetened condensed milk, eggs, lime juice, orange juice, and lime peel in a large bowl.
- 5. Pour evenly over crust.
- 6. Bake 25 minutes. Cool and chill.
- 7. May garnish with powdered sugar, whipped topping, and lime slices before serving. Cut into bars.
CREAMY LEMON SQUARES
The creamy lemon squares of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for the buttery shortbread crust in this dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
- Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
- Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
- Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.
Nutrition Facts : Calories 189 g, Fat 9 g, Protein 4 g
KEY LIME BARS
This recipe is based on the famous Key lime pie from Joe's Stone Crab restaurant in Miami Beach. If you can't find Key limes, use regular fresh lime juice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16
Number Of Ingredients 9
Steps:
- Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack. (Leave oven on.)
- Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.
- Spread filling evenly over crust using a spatula. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).
- Cut into 2-by-2-inch bars. Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with whipped cream and a slice of lime.
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- Preheat the oven to 350°F (177°C). Line a 9×9 baking pan with aluminum foil, leaving an overhang on the sides, and lightly spray with nonstick spray. Set aside.
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- Heat oven to 350°F. In large bowl, mix flour and powdered sugar. With pastry blender, cut in butter until mixture looks like fine crumbs. In bottom of ungreased 13x9-inch pan, press mixture evenly. Bake 20 to 30 minutes or until light golden brown. Cool completely, about 40 minutes.
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