Rating: 3 stars
5 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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

Ann Taylor Pittman
Recipe by Cooking Light June 2005

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
16 servings (serving size: 1 square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

Nutrition Facts

121 calories; calories from fat 29%; fat 3.9g; saturated fat 1.7g; mono fat 1.5g; poly fat 0.3g; protein 2.2g; carbohydrates 19.9g; fiber 0.3g; cholesterol 47mg; iron 0.6mg; sodium 93mg; calcium 21mg.
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