Key Lime Squares
Published by Harvard Common Press
I acquired the recipe for this terrific tart in Florida while living in a house at the beach. It is a dessert you can bring to your neighbor’s house for a gift because it travels well and is a refreshing end to any dinner. You can buy bottled Key lime juice, which tastes quite good.
You can substitute fresh lemon juice if you can’t find bottled Key lime juice (regular bottled lime juice just isn’t right in this recipe).
These taste best fresh. You can refrigerate them, but the crust will get soft.
Total Timeunder 1 hour
Make Ahead RecipeYes
Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian
Taste and Texturebuttery, tangy, tart
Type of Dishcookie, dessert
- 5 large eggs, at room temperature
- 2 cups granulated sugar
- ¾ cup Key lime juice
- 1 cup (2 sticks) unsalted butter
- 3 ounces blanched almonds, finely chopped
- 2¼ cups all-purpose flour
- 1 tablespoon plus ¼ cup confectioners’ sugar
Preheat the oven to 350°F.
In a medium-size mixing bowl with an electric mixer on medium speed, beat the eggs, granulated sugar, and lime juice until foamy, 3 to 4 minutes. Set aside.
In another medium-size mixing bowl, mash the butter with a fork. Add the almonds, flour, and 1 tablespoon of the confectioners’ sugar to form a dough, Pat the dough into the bottom of a 9 × 13-inch baking dish.
Bake the crust on the center oven rack for 15 minutes. Remove from the oven and reduce the temperature to 325°F. Pour the filling into the crust and bake until set, 20 to 30 minutes. If the squares do not set in 30 minutes, turn off the oven and leave the pan inside with the door ajar until they are firm. Remove from the oven and let cool completely.
5. Sift the remaining ¼ cup confectioners’ sugar evenly over the top just before serving.
2003 Ellen Wright