Key Lime Squares
Cristina Acosta ©2007
Put one bite of this sweet/tart desert in your mouth and
you'll be able to see the long, flat horizon of blue-green
ocean layered under the green topped islands of the Florida
Keys. Not really. But it is a nice fantasy. Nonetheless, these
easy-to-make squares will give you plenty of time to make plans
for your next tropical vacation. The shortcake cookie base
enriched with nuts supports the creamy tart filling. Dress
these up with a lime twist and a pretty plate for a
dinner party or take them as is to a picnic and eat them with
your fingers. Aloha! And recorridos felices! (Happy
Travels)
Tools: Blender / Vitamix or Food Processor or by hand,
oven
Baking Pan: 8” x
8” x 2”
Yield: 6 to 16 pieces,
depending on size cut.
Time: Baking time, 30
minutes. Assembly time 15-20 minutes
Base and Topping
- 1/3 Cup real butter, chilled
- ½ finely chopped nuts or ground nut meal. (pecans, walnuts, hazelnuts or almonds)
- 1/3 C. dark brown sugar, packed
- 1 Cup white flour
Filling
-
½ cup 100% unsweetened key lime juice, OR organic 100%
lime juice, not from concentrate.
- 1 can sweetened condensed milk
- 3 egg yolks
Directions
Preheat oven to 350 degrees
Butter sides and bottom of pan
1. Combine all dry
ingredients
- With a blender, food processor or by hand, cut the butter into the dry mixture until the butter is in very small pieces and the mixture has a crumb like appearance.
- Reserve ½ cup of the mixture for topping.
- Firmly press the remaining mixture into the bottom of the pan.
-
Bake at 350 degrees for 15 minutes
2. While the base is cooking,
mix filling:
- Mix the filling ingredients into a blender on low until the mixture is silky and well blended. (Don’t let the mixture get foamy.)
- Pour it onto the cooked base.
- Sprinkle the topping evenly across the filling.
-
Return the pan to the oven and bake for an additional 15
minutes.
Serve at room temperature or chilled. Cut into servings after it has cooled. Refrigerate for ease of cutting into small squares or to transport (makes the dessert firmer).
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