Creamy Lime Squares

Winter is here, and with it comes the abundance of citrus fruits that brighten the season. Inspired by Martha Stewart’s citrus baked goodies, I decided to experiment with the fruits from the lemon tree in my backyard. This tree is currently overflowing with lemons, and I couldn’t resist the temptation to create something delicious. Enter the Creamy Lime Squares, a dessert that perfectly balances sweetness and tartness, offering a burst of citrusy goodness in every bite.

Why You’ll Love This Recipe

This recipe is a dream come true for lemon and lime lovers. With just 15 minutes of prep time, these Creamy Lime Squares are easy to make yet impressively flavorful. The combination of a buttery shortbread crust and a tangy, creamy filling is simply irresistible. Whether you’re a seasoned baker or a novice, you’ll find this recipe straightforward and rewarding.

Kitchen Equipment You’ll Need

• An 8-inch square baking dish
• Parchment paper
• Mixing bowls
• Whisk
• Serrated knife
• Kitchen towel

Ingredients

For The Crust

• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
• 2/3 cup almond flour or ground nuts (any you prefer)
• 1 cup (4 ounces) graham-cracker crumbs
• 1/4 cup sugar
• 1 tablespoon grated lime zest

For The Filling

• 2 large egg yolks
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup fresh lime juice (around 5 medium limes)
• 2 tablespoons fresh lemon juice (around 1 medium lemon)

Step-by-Step Instructions

1. Preheat your oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line the bottom with parchment paper, leaving a 2-inch overhang on two sides for easy removal later.
2. To make the crust: In a bowl, whisk together almond flour or ground nuts, graham-cracker crumbs, sugar, and lime zest. Mix in the melted butter. Press this mixture into the bottom and 1 inch up the sides of the prepared pan. Bake until lightly browned, about 8 to 12 minutes. Let the crust cool for 30 minutes.
3. To make the filling: In a large bowl, whisk together the egg yolks and sweetened condensed milk. Add lime and lemon juices, whisking until smooth. Pour the filling into the cooled crust and spread it carefully to the edges.
4. Bake until the filling is set, about 15 minutes. Cool in the pan on a rack, then chill for at least 1 hour before serving. Using the parchment paper overhang, lift the dessert out of the pan and transfer it to a cutting board. With a serrated knife, cut into 16 squares, wiping the knife with a damp kitchen towel between each cut.

Tips for Success

• Ensure the butter for the crust is cooled before mixing to prevent a greasy texture.
• Use freshly squeezed lime and lemon juice for the best flavor.
• Allow the crust to cool completely before adding the filling to prevent a soggy base.

Additional Tips and Variations

• Try adding a pinch of sea salt to the crust for an extra layer of flavor.
• For a sweeter twist, drizzle with white chocolate before serving.

Nutritional Highlights (Per Serving)

Each Creamy Lime Square is packed with a burst of citrus flavor while remaining relatively low in calories. This makes it a delightful treat that can fit into most diets.

Frequently Asked Questions (FAQ)

Can I make this recipe ahead of time?

Yes, these squares can be made a day in advance and stored in the refrigerator until ready to serve.

Can I use bottled lime juice instead of fresh?

While fresh lime juice is recommended for the best flavor, bottled lime juice can be used in a pinch.

Conclusion

These Creamy Lime Squares are the perfect way to savor the bright flavors of winter citrus. They’re easy to make, deliciously tangy, and sure to impress anyone who tries them. I invite you to give this recipe a try and share your experiences. Happy baking!