Streusel-Topped Key Lime Squares

  • ChrisBellaire Posted: 03/24/09
    Worthy of a Special Occasion

    I ended up not serving it at my shower since the squares were a big mess (streusel topping and powdered sugar everywhere) and didn't look very good. They tasted good to me (I tried them after everyone left), but were a lot of work. I used 3 regular limes and supplemented with bottled lime juice. I don't think the crumbly topping added much value or taste. Probably won't make them again.

  • mossie Posted: 07/01/11
    Worthy of a Special Occasion

    VERY sweet. I used high quality key limes, reduced the sugar to 1/2 cup in the egg mixture, and did not use powdered sugar on top. The lime taste was OK but I will not make these again.

  • colettecooks Posted: 07/03/11
    Worthy of a Special Occasion

    I love this recipe. My daughter is a big key lime fan and we enjoy these bars. Yes they are tart, but isn't that what lime is all about? Simple to prepare and a wonderful addition to a summertime meal. Try them out!

  • jmeleeS Posted: 08/21/12
    Worthy of a Special Occasion

    This recipe is just "okay" - I was incredibly dissapointed in the overall texture and taste of these squares. I think I was expected a great key lime pie flavor - the cream of the texture, the tartness that tightens up your jaw and then the sweet ending that just melts in your mouth. Not even close on these bars and juicing all the tiny key limes just to get the 1/2 cup required makes me sad for the wasted effort and ingredients to have the flavor fall so flat. The crust and the streusel just aren't up to snuff, and perhaps I'm expecting to much from a "light" dessert here. I won't be making these again, and if I take the time to juice another 1/2 of key limes, I'll probably just make myself the full fat pie version...

  • No Longer Registered Posted: 05/03/13
    Worthy of a Special Occasion

    I made these using Persian limes and they were a big hit!! Also tried them with Key Limes and everyone preferred the Persian limes version -- will definitely make them again -- others have asked for this recipe


More From Cooking Light