Yum A Licious Lime Squares Recipes

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LUSCIOUS LIME ANGEL SQUARES



Luscious Lime Angel Squares image

A creamy lime topping turns angel food cake into these yummy squares that are perfect for potlucks or picnics. "You can eat a piece of this light and airy dessert without feeling one bit guilty," notes Beverly Marshall of Orting, Washington. "I adapted this luscious treat from another recipe. It is super-easy to make."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 15 servings.

Number Of Ingredients 8

1 package (.3 ounce) sugar-free lime gelatin
1 cup boiling water
1 prepared angel food cake (8 inches), cut into 1-inch cubes
1 package (8 ounces) reduced-fat cream cheese, cubed
1/2 cup sugar
2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
1 carton (8 ounces) reduced-fat whipped topping, thawed, divided

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.

Nutrition Facts : Calories 139 calories, Fat 4g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 145mg sodium, Carbohydrate 21g carbohydrate, Fiber 0 fiber), Protein 3g protein.

LIME SQUARES



Lime Squares image

Make and share this Lime Squares recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Bar Cookie

Time 1h5m

Yield 4 dozen

Number Of Ingredients 11

1 cup all-purpose flour
1/2 cup butter or 1/2 cup margarine, softened
1/4 cup powdered sugar
1 cup granulated sugar
2 eggs
2 tablespoons flour
2 teaspoons lime zest
2 tablespoons lime juice
1/2 teaspoon baking powder
1/4 teaspoon salt
2 -3 drops green food coloring

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



Lime Bars image

Provided by Food Network

Categories     dessert

Time 1h20m

Number Of Ingredients 11

2 1/4 cups all purpose flour
1 cup chilled unsalted butter, cut into small pieces
1/2 cup powdered sugar
1/4 cup slivered almonds, finely ground
1 teaspoon grated lime peel
1/4 teaspoon salt
1 1/2 cups sugar
4 large eggs
3/4 cup fresh lime juice
1 teaspoon baking powder
Additional powdered sugar

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 BARS



Lime Bars image

A different take on the lemon bars we all love. I actually prefer them to lemon. This is my favorite bar cookie and I'm asked to bring it when going to a potluck or picnic. The recipe says it serves 36, but you can't eat just one of these delicious, tangy lime bars. You can omit the glaze and sprinkle with powdered sugar if that's your preference.

Provided by Jeanne16

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 3h

Yield 36

Number Of Ingredients 14

2 cups all-purpose flour
½ cup confectioners' sugar
½ teaspoon salt
1 cup butter
4 eggs
⅓ cup lime juice
¼ cup all-purpose flour
2 cups white sugar
2 teaspoons grated lime peel, or more to taste
½ teaspoon baking powder
1 drop green food coloring, or as desired
1 ½ cups confectioners' sugar
1 tablespoon lime juice
1 teaspoon grated lime peel

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.

Nutrition Facts : Calories 152.5 calories, Carbohydrate 24.3 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 83.5 mg, Sugar 18 g

LIME SQUARES WITH RAW SUGAR SHORTBREAD



Lime Squares With Raw Sugar Shortbread image

In the tropical climate of the Yucatán Peninsula, there are three different types of lime, and too many other citrus varieties to count. But really, this tart dessert was born in the United States as the ever-reliable lemon square. At Hartwood, the Mexican-modern-American restaurant in the beach town of Tulum, the crust is made with grated piloncillo, the traditional sugar there. (Raw sugar stands in nicely for home cooks elsewhere.) The crust is also scented with chamomile, which grows in huge thickets in the Yucatán. Adding half a cup of sweetened shredded coconut to the dough for the crust is also a nice touch.

Provided by Julia Moskin

Categories     dessert

Time 1h30m

Yield About 12 bars

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1/2 cup raw sugar, preferably Sugar in the Raw brand
1 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cubed
1/3 cup all-purpose flour
2 tablespoons dried chamomile (chamomile tea is fine), plus extra for garnish
Freshly grated zest and juice of 4 to 5 limes (3/4 cup juice), combined
4 large eggs
1 cup granulated sugar
1/2 teaspoon salt

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.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 3 grams, Carbohydrate 50 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 246 milligrams, Sugar 26 grams, TransFat 0 grams

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