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Had some key lime juice to use up and this worked well. We froze several and they are good that way also.
This recipe was fast and super easy. I did have to make a few changes because of what I had on hand. I used bottled lime juice and since no fresh limes I didn't have any zest. So I added extra lemon extract in the crust. This turned out tangy and sweet, but not overly, which IMO lots of citrus baked goods are. I enjoyed the lower fat content because lemon/lime squares can be extremely high in fat. The only thing I didn't like was the streusel topping. It just crumbled off and made a mess all over the counter and floor. Even though, I will make this again making sure to try with the fresh juice and zest. Thank you for a tasty recipe. My daughter (6) and I had a wonderful time making this together.
I just made this from my old copy of Cooking Light and had to check here because I definately want to add it to my 'zaar cookbook. This is very good, even though we did not use key limes. Big thanks for clearly separating the ingredients and steps; your writing is more clear than Cooking Light.
Fabulous! Used fresh key lime juice that I had frozen, and only had lemon rind for the crust. Lots of tart lime flavor without a heavy, overly buttery crust weighing it down. Not too sweet, but still very popular with the kids. A definite improvement over the traditional version. I love Cooking Light! Thanks so much for sharing the recipe!
I highly recommend these to anyone who loves the tart, tangy flavor of lime as much as I do. Man! These are exactly what I was looking for. With a lot of citrus desserts, the sugar waters down the tang, and you're lime or lemon tastes more like candy. Not this one. Pucker up and enjoy! Thanks a lot! I found a new fave.