Thursday, June 17, 2010

Streusel-Topped Key Lime Squares

I meant to make these last weekend but couldn't find key lime juice. I refuse to make it with regular lime juice! I am such a key lime snob. For example, it MUST be yellow. If it isn't yellow, it means they added food coloring and god knows what else to make it green and thus "lime"-looking. Ugh. No. I am often asked what my favorite pie is (really - I really am often asked that) and, while I love all pie, key lime is my favorite. So. Don't mess with the key limes. I finally found some Nellie & Joe's at Weis and away we went.

I made this yesterday on my day off. It's still delicious today. Brought some in for my coworker and she liked it, and I definitely love it. I heeded some review recommendations to put more crust on the bottom to make it thicker, rather than saving so much of it for the streusel top. So just eyeball it and divide it how you see fit. Reviews also suggested using bottled key lime juice (which I did) so it isn't too tart. We really liked this. I would make it again.

bars

Streusel-Topped Key Lime Squares
Cooking Light, June 2005

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

1/4 cup butter -- softened
1/4 cup granulated sugar
1 teaspoon grated lime rind
1/8 teaspoon salt
1/8 teaspoon lemon extract
1 cup all-purpose flour
Cooking spray
2/3 cup granulated sugar
3 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup fresh key lime juice
3 large eggs
1 tablespoon powdered sugar

1. Preheat oven to 350°.

2. 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.

3. 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.

Servings: 16

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