Streusel-Topped Key Lime Squares
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
16
ingredients
-
CRUST
- 59.14 ml butter, softened
- 59.14 ml sugar
- 4.92 ml grated lime rind
- 0.61 ml salt
- 0.61 ml lemon extract
- 236.59 ml flour
- cooking spray
-
FILLING
- 157.80 ml sugar
- 44.37 ml all-purpose flour
- 3.69 ml baking powder
- 0.61 ml salt
- 118.29 ml fresh key lime juice
- 3 eggs
- 14.79 ml powdered sugar
directions
- Preheat oven to 350°F.
- CRUST:.
- Place first 5 ingredients in a medium bowl; beat with a mixer at medium speed until creamy (about 2 minutes).
- Gradually add 1 cup flour to butter mixture, beating at low speed until mixture resembles coarse meal.
- Gently press two-thirds of mixture (about 1 1/3 cups) into bottom of an 8-inch square baking pan coated with cooking spray; set remaining 2/3 cup flour mixture aside.
- Bake for 12 minutes or until just beginning to brown.
- FILLING:.
- Combine 2/3 cup sugar, 3 tablespoons flour, baking powder, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk.
- Add lime juice and eggs, stirring with a whisk until smooth.
- Pour mixture over crust.
- Bake for 12 minutes.
- Remove pan from oven (do not turn oven off); sprinkle remaining 2/3 cup flour mixture evenly over egg mixture.
- Bake an additional 8 to 10 minutes or until set.
- Remove from oven; cool in pan on a wire rack.
- Sprinkle evenly with powdered sugar.
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Reviews
-
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.
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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!
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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.
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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