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

greenis813
June 01, 2013
N/A

JustKat's Review

hotinarizona
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

dogwoman52
May 24, 2012
The crust recipe is pretty good, however, the key lime part is much too tart.

dogwoman52's Review

JustKat
May 09, 2012
N/A