Lime Squares Recipes

LIME BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12x15-inch baking dish.
• Mix 2 cups flour, 1/2 cup confectioners' sugar, and salt in a bowl; cut in butter with a pastry cutter until crust mixture resembles crumbs. Pat crust evenly into bottom of the prepared baking dish.
• Bake crust in the preheated oven for 10 minutes.
• Whisk eggs, 1/3 cup lime juice, 1/4 cup flour, white sugar, 2 teaspoons lime peel, baking powder, and food coloring in a bowl; pour over the crust.
• Return baking dish to oven; bake until filling is set, about 25 minutes. Cool thoroughly.
• Whisk 1 1/2 cup confectioners' sugar, 1 tablespoon lime juice, and 1 teaspoon grated lime peel to make a smooth glaze; spread evenly over cooled lime bars. Let glaze set before serving.

SUPER EASY LIME BARS

Steps:

• Using a pastry cutter or in a food processor blend together the butter sugar and flour.
• Press evenly into the bottom of a greased and parchment paper lined 9×13 inch baking pan.
• Bake for 20 to 25 minutes at 350 degrees F ( 325 degrees F if you are using glass bake-ware)
• Simply whisk together the sugar flour, eggs, zest and lime juice until the sugar is dissolved.
• Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked shortbread base.
• Bake at 350 degrees F for about another 20- 25 minutes or until the top is slightly browned and the custard appears to be set. The bottom should just be beginning to brown slightly at the top edges. Cool completely. Sprinkle with icing sugar when cool or try adding a meringue topping.

NEELY'S LIME BARS

Steps:

• Preheat the oven to 350 degrees F.
• Spray the bottom and sides of a 9 by 13-inch cake pan with nonstick spray.
• To make the crust, combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the flour and salt, and mix another minute until well combined. Transfer the dough to the prepared pan, and pat out to an even thickness over the bottom of the pan. Bake the crust for 20 to 25 minutes, until lightly golden. Remove from the oven, and cook on a baking rack.
• To make the topping, whisk together the eggs and sugar in a large mixing bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for an additional 25 minutes, or until the filling is set.
• Allow the bars to cool completely. Generously dust with confectioners' sugar and cut into squares.

BEST LEMON SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
• Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.
• Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.
• Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.

KEY LIME BARS

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.

LIME SQUARES WITH RAW SUGAR SHORTBREAD

Steps:

• Make the crust: Combine flour, sugar and salt in a bowl and toss to combine. Rub in butter until dough comes together in clumps; add a trickle of cold water if mixture seems dry. Press dough into a 9-by-13-inch baking pan. Prick all over with a fork and refrigerate for at least 30 minutes, or overnight.
• Heat oven to 350 degrees. Bake chilled dough until golden and toasted, 15 to 20 minutes. Leave the oven on.
• Meanwhile, make the topping: Sift flour and chamomile together, using the sifter to break up clumps and chamomile flowers. Repeat to eliminate any chamomile leaves or buds.
• Strain the lime zest from the juice; discard zest. In a bowl, whisk eggs together. Slowly whisk in strained lime juice, sugar and salt. Add dry ingredients and mix well.
• Pour topping over crust and bake for 20 minutes, then check to see if filling has set. If loose, bake another 5 minutes and check again. (Keep in mind that the filling will continue to thicken as it cools.) Once cooled, cut into squares or bars. Serve dusted with chamomile flowers.

LUSCIOUS LIME ANGEL SQUARES

Steps:

• In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13x9-in. dish coated with cooking spray; set aside., In a small bowl, beat cream cheese until smooth. Beat in the sugar, lemon juice and zest. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping. , Spread over top of cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares; top with remaining whipped topping.

LEMON-LIME BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in lime zest. Combine flour and salt; gradually add to creamed mixture and mix well. , Press into a greased 13x9-in. baking dish. Bake just until edges are lightly browned, 13-15 minutes., Meanwhile, in another large bowl, beat eggs and sugar. Combine flour and baking powder. Gradually add to egg mixture. Stir in lemon juice and zest; beat until frothy. Pour over hot crust. , Bake until light golden brown, 20-25 minutes. Cool on a wire rack. Dust with confectioners' sugar. Cut into squares. Store in the refrigerator.

LIME SQUARES

Steps:

• Heat oven to 350°F.
• Mix flour, margarine and powdered sugar.
• Press into ungreased 8x8x2 or 9x9x2 inch baking pan, building up 1/2 inch edges.
• Bake 20 minutes.
• Beat remaining ingredients unil light and fluffy,about 3 minutes,pour over baked layer.
• Bake until no indentation remains when touched in the center, about 25 minutes.
• Cool and then sprinkle with powdered sugar.
• Cut into 1 inch squares.

LIME BARS

Steps:

• Preheat oven to 350 degrees F. Generously butter 13x9inch baking pan. Combine 2 cups flour, butter, 1/2 cup powdered sugar, ground almonds, lime peel and salt in processor and process until moist clumps form. Press onto bottom of prepared pan. Bake until edges are golden, about 20 minutes. Whisk sugar, eggs, lime juice, baking powder and remaining 1/4 cup flour in large bowl until well blended. Pour over hot crust. Bake until topping is set and lightly golden, about 25 minutes. Cool in pan on rack. Sift additional powdered sugar over top. Cut into squares.

LIME SQUARES WITH PISTACHIO GRAHAM-CRACKER CRUST

Steps:

• Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
• In a food processor, finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend 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.
• In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
• 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.

COCONUT LIME SQUARES

Steps:

• Make crust:
• Preheat oven to 325°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
• In a bowl blend together with fingertips flour, butter, coconut, confectioners' sugar, and salt until mixture resembles coarse meal. Pat mixture into prepared pan and bake in middle of oven 25 to 30 minutes, or until golden brown.
• Reduce oven temperature to 300°F.
• Make custard:
• In a bowl whisk together eggs and granulated sugar until combined well and stir in flour, lime juice, and zest.
• Pour mixture over crust and bake in middle of oven 20 minutes. Top custard with coconut and bake 5 to 10 minutes more, or until just set. Cool confection in pan on a rack and chill 1 hour.

LIME SQUARES

Steps:

• Preheat oven to 350 farenheit.
• Brush an 8 inch square baking pan with melted butter.
• Line bottom with parchment paper, leaving a 2 inch overhang on two sides.
• In a food processor, finely grind pistachios with graham cracker crumbs, sugar and zest.
• Blend in butter.
• Press mixture into bottom and 1/2 inch up sides of prepared pan.
• Bake until lightly browned, 8 - 10 minutes. Cool crust, 30 minutes.
• In a large bowl, whisk together egg yolks and condensed milk.
• Add lime juice and whisk until smooth.
• Pour filling into cooled crust, carefully spreading to edges.
• Bake until set, about 15 minutes.
• Cool in pan on wire rack then chill at least 1 hour before serving.
• Using parchment paper overhang, lift out of pan and transfer to a cutting board.
• Using a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.