Lime Squares With Raw Sugar Shortbread Recipes

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LIME SQUARES WITH RAW SUGAR SHORTBREAD



Lime Squares With Raw Sugar Shortbread image

In the tropical climate of the Yucatán Peninsula, there are three different types of lime, and too many other citrus varieties to count. But really, this tart dessert was born in the United States as the ever-reliable lemon square. At Hartwood, the Mexican-modern-American restaurant in the beach town of Tulum, the crust is made with grated piloncillo, the traditional sugar there. (Raw sugar stands in nicely for home cooks elsewhere.) The crust is also scented with chamomile, which grows in huge thickets in the Yucatán. Adding half a cup of sweetened shredded coconut to the dough for the crust is also a nice touch.

Provided by Julia Moskin

Categories     dessert

Time 1h30m

Yield About 12 bars

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1/2 cup raw sugar, preferably Sugar in the Raw brand
1 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cubed
1/3 cup all-purpose flour
2 tablespoons dried chamomile (chamomile tea is fine), plus extra for garnish
Freshly grated zest and juice of 4 to 5 limes (3/4 cup juice), combined
4 large eggs
1 cup granulated sugar
1/2 teaspoon salt

Steps:

  • Make the crust: Combine flour, sugar and salt in a bowl and toss to combine. Rub in butter until dough comes together in clumps; add a trickle of cold water if mixture seems dry. Press dough into a 9-by-13-inch baking pan. Prick all over with a fork and refrigerate for at least 30 minutes, or overnight.
  • Heat oven to 350 degrees. Bake chilled dough until golden and toasted, 15 to 20 minutes. Leave the oven on.
  • Meanwhile, make the topping: Sift flour and chamomile together, using the sifter to break up clumps and chamomile flowers. Repeat to eliminate any chamomile leaves or buds.
  • Strain the lime zest from the juice; discard zest. In a bowl, whisk eggs together. Slowly whisk in strained lime juice, sugar and salt. Add dry ingredients and mix well.
  • Pour topping over crust and bake for 20 minutes, then check to see if filling has set. If loose, bake another 5 minutes and check again. (Keep in mind that the filling will continue to thicken as it cools.) Once cooled, cut into squares or bars. Serve dusted with chamomile flowers.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 3 grams, Carbohydrate 50 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 246 milligrams, Sugar 26 grams, TransFat 0 grams

KEY LIME BARS WITH SHORTBREAD CRUST



Key Lime Bars with Shortbread Crust image

These Key Lime Bars with a sweet, shortbread crust are a delicious, refreshing twist on the classic lemon version.

Provided by Kim Peterson

Categories     Dessert

Time 1h

Number Of Ingredients 10

1 ½ sticks unsalted butter (, ¾ cup, room temperature)
1 ½ cups flour
⅓ cup powdered sugar
3 large eggs (, room temperature)
1 ¼ cups white granulated sugar
¼ cup flour
¼ cup key lime juice (, strained)
1 teaspoon key lime zest
¼ teaspoon baking powder
⅛ teaspoon salt

Steps:

  • Preheat oven to 350°F. Butter bottom and sides of an 8-inch square baking dish. Line with parchment paper with 2-inch overhang.
  • In a stand mixer with paddle attachment, mix butter, flour, and powdered sugar together on low speed until dough starts to form clumps.
  • Flour your hands to press dough into bottom and ½-inch up sides of parchment lined baking dish.
  • Bake in preheated oven until light golden brown, 20-22 minutes. Remove from oven and place on cooling rack.
  • While crust bakes, beat eggs with an electric mixer on medium speed until light and foamy.
  • Add sugar, flour, key lime juice, zest, baking powder, and salt. Mix until well combined. Pour key lime mixture over crust.
  • Bake 22-25 minutes until edges are lightly golden and center is set.
  • Cool in baking dish on rack. Then chill at least 1 hour before serving. (Can be made 2 days ahead. Keep refrigerated.)
  • Use parchment paper overhang to remove from pan and cut into squares. Dust with powdered sugar and garnish with quartered lime wedges and additional zest, if desired.

Nutrition Facts : ServingSize 1 bar, Carbohydrate 29 g, Protein 3 g, Fat 8 g, Cholesterol 53 mg, Sodium 38 mg, Fiber 1 g, Sugar 16 g, Calories 189 kcal

LIME BARS



Lime Bars image

A different take on the lemon bars we all love. I actually prefer them to lemon. This is my favorite bar cookie and I'm asked to bring it when going to a potluck or picnic. The recipe says it serves 36, but you can't eat just one of these delicious, tangy lime bars. You can omit the glaze and sprinkle with powdered sugar if that's your preference.

Provided by Jeanne16

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 3h

Yield 36

Number Of Ingredients 14

2 cups all-purpose flour
½ cup confectioners' sugar
½ teaspoon salt
1 cup butter
4 eggs
⅓ cup lime juice
¼ cup all-purpose flour
2 cups white sugar
2 teaspoons grated lime peel, or more to taste
½ teaspoon baking powder
1 drop green food coloring, or as desired
1 ½ cups confectioners' sugar
1 tablespoon lime juice
1 teaspoon grated lime peel

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12x15-inch baking dish.
  • Mix 2 cups flour, 1/2 cup confectioners' sugar, and salt in a bowl; cut in butter with a pastry cutter until crust mixture resembles crumbs. Pat crust evenly into bottom of the prepared baking dish.
  • Bake crust in the preheated oven for 10 minutes.
  • Whisk eggs, 1/3 cup lime juice, 1/4 cup flour, white sugar, 2 teaspoons lime peel, baking powder, and food coloring in a bowl; pour over the crust.
  • Return baking dish to oven; bake until filling is set, about 25 minutes. Cool thoroughly.
  • Whisk 1 1/2 cup confectioners' sugar, 1 tablespoon lime juice, and 1 teaspoon grated lime peel to make a smooth glaze; spread evenly over cooled lime bars. Let glaze set before serving.

Nutrition Facts : Calories 152.5 calories, Carbohydrate 24.3 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 83.5 mg, Sugar 18 g

BEST LEMON SQUARES



Best Lemon Squares image

I'd lost my family recipe for lemon squares and spent a lot of time trying new ones that would measure up. None did, but thankfully I recently found the recipe again. Best lemon squares out there.

Provided by beth

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

cooking spray
2 cups all-purpose flour
1 cup cold butter
½ cup confectioners' sugar
2 cups white sugar
4 eggs
¼ cup all-purpose flour
¼ cup lemon juice, or more to taste
1 teaspoon baking powder
1 teaspoon lemon zest, or to taste
confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
  • Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.
  • Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.
  • Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.

Nutrition Facts : Calories 398.2 calories, Carbohydrate 57.7 g, Cholesterol 102.7 mg, Fat 17.3 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 10.3 g, Sodium 162.9 mg, Sugar 39.4 g

LIME SHORTBREAD WITH DRIED CHERRIES



Lime Shortbread with Dried Cherries image

This fresh, sweet-tart cookie also works with dried cranberries and orange zest. I freeze the dough for up to a month. -Abigail Bostwick, Tomahawk, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4-1/2 dozen.

Number Of Ingredients 9

1 cup butter, softened
3/4 cup confectioners' sugar
1 tablespoon grated lime zest
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup chopped dried cherries

Steps:

  • In a large bowl, cream butter and confectioners' sugar until blended. Beat in lime zest and extracts. In another bowl, mix flour, baking powder and salt; gradually beat into creamed mixture. Stir in cherries., Divide dough in half; shape each into a 7-in.-long roll. Wrap in plastic; refrigerate 3-4 hours or until firm. , Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until edges are golden brown. Remove from pans to wire racks to cool. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

Nutrition Facts : Calories 52 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 28mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

LIME SUGAR



Lime Sugar image

Categories     Food Processor     Citrus     Dessert     No-Cook     Kid-Friendly     Spring     Summer     Vegan     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 cups

Number Of Ingredients 2

6 limes
2 1/4 cups sugar

Steps:

  • Remove zest from limes in strips with a vegetable peeler and cut away any white pith from zest (pith imparts a bitter flavor). Chop zest (about 1/2 cup), then grind in a food processor with sugar until mixture is pale green with bits of zest still visible.

COCONUT-KEY LIME SQUARES



Coconut-Key Lime Squares image

It's a new twist on the classic lemon bar: A light, extra-tart Key lime filling on a shortbread crust laced with coconut and white chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h30m

Yield Makes 64 bars

Number Of Ingredients 11

6 tablespoons cold unsalted butter, cut into 1/2-inch pieces, plus more, softened, for pan
3/4 cup all-purpose flour
3 tablespoons light-brown sugar
Rounded 1/4 teaspoon coarse salt
1/2 cup finely shredded desiccated unsweetened coconut
3 ounces white chocolate, coarsely chopped (about 1/2 cup)
3 large eggs, room temperature
2/3 cup granulated sugar
3 tablespoons all-purpose flour
2/3 cup fresh Key lime juice or regular lime juice
1 tablespoon confectioners' sugar, for dusting

Steps:

  • Crust: Preheat oven to 400 degrees. Lightly butter an 8-inch square baking pan. Line bottom and 2 sides of pan with parchment, leaving a 1-inch overhang; lightly butter the parchment.
  • Combine flour, brown sugar, and salt in a food processor, and pulse a few times to combine. Add butter, and pulse until largest pieces are the size of peas. Add coconut and white chocolate, and pulse a few more times, just until mixture holds together. Transfer mixture to pan, and pack down firmly with the bottom of a measuring cup. Bake until crust is deep golden brown, 18 to 20 minutes. Remove from oven, and reduce heat to 300 degrees.
  • Filling: Whisk together eggs and granulated sugar in a bowl, then whisk in flour. Gently stir in lime juice (do not whisk or stir vigorously or batter will become foamy).
  • Pour filling over hot crust, and bake until filling is set, about 15 minutes. Let cool completely on a wire rack.
  • Run the tip of a knife along the 2 sides of the pan not lined with parchment, then remove from pan by lifting with parchment overhang. Transfer to a cutting board, dust with confectioners' sugar, and cut into 1-inch squares.

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