In this tropical version of classic lemon squares, fresh key lime juice is used in place of lemon juice.
1 cup butter, softened
2 1/3 cups all-purpose flour, divided
1/2 cup powdered sugar
4 large eggs, lightly beaten
1 3/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup Key lime juice
Garnish: lime zest
How to Make It
Beat butter at medium speed with an electric mixer until creamy. Gradually add 2 cups flour and 1/2 cup powdered sugar. Beat just until a smooth dough is formed. Press into a lightly greased, foil-lined 13- x 9-inch baking pan. Bake at 350° for 20 minutes or until lightly browned.
Meanwhile, whisk together eggs, remaining 1/3 cup flour, 1 3/4 cups sugar, and next 3 ingredients in a large bowl; pour over baked crust. Bake at 350° for 25 minutes or until set. Let cool completely in pan; chill, if desired. Sprinkle with powdered sugar, and cut into bars. Garnish, if desired.
Because of what Greenish813 said, I went and looked at the recipe for Lemon bars. That recipe only uses 1/2 cup of lemon juice. So - when I made this recipe, I cut the lime juice down from the 3/4 cup to 1/2 cup like the lemon bars. I also added the 3/4 teaspoon vanilla as in the lemon bars. These came out fantastic. The lime was not to tart nor too sweet. Surprising what 1/4 cup less juice can do.