Streusel-Topped Key Lime Squares

If you can't find key limes, you can use regular Persian limes, but the squares won't be quite as tart.

Yield: 16 servings (serving size: 1 square)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 121
  • Calories from fat: 29%
  • Fat: 3.9g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.2g
  • Carbohydrate: 19.9g
  • Fiber: 0.3g
  • Cholesterol: 47mg
  • Iron: 0.6mg
  • Sodium: 93mg
  • Calcium: 21mg

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon grated lime rind
  • 1/8 teaspoon salt
  • 1/8 teaspoon lemon extract
  • 1 cup all-purpose flour
  • Cooking spray
  • 2/3 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup fresh key lime juice
  • 3 large eggs
  • 1 tablespoon powdered sugar

Preparation

  1. Preheat oven to 350°.
  2. Place first 5 ingredients in a medium bowl; beat with a mixer at medium speed until creamy (about 2 minutes). Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. 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 at 350° for 12 minutes or until just beginning to brown.
  3. 3. 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 at 350° 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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