Photo: Alan Richardson; Styling: Betty Alfenito
Prep Time
15 Mins
Bake Time
45 Mins
Cool Time
1 Hour
Makes 2 dozen

In this tropical version of classic lemon squares, fresh key lime juice is used in place of lemon juice.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

hotinarizona's Review

June 01, 2013

JustKat's Review

May 30, 2013
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.

greenis813's Review

May 24, 2012
The crust recipe is pretty good, however, the key lime part is much too tart.

dogwoman52's Review

May 09, 2012