Lime Squares
One of Matt’s favorite desserts is lemon squares, but when I made them this time, I decided to change it up and use lime juice instead. I also added some ginger, again going for that ginger-lime combination I use for sherbet a few weeks ago. This time, I again didn’t add enough ginger though, so if you want that to come through, add more! Fresh ginger in the filling might help, too.
Everyone enjoyed the flavor of these with lime instead of lemon. In fact I think I might like them even better than the original! The extra tang from the lime just seems particularly summery.
Lime Squares
If you’d rather have more classic lemon bars, just use lemon juice instead of lime juice, and leave out the ginger.
For the crust:
2 sticks salted butter (or, use unsalted and add a pinch of salt to the dry ingredients, below)
2 c flour
1/4 c ultra fine sugar
1/2 t ground ginger
For the filling:
4 eggs
1/2 c fresh lime juice (about 3 limes)
1 T flour
1/2 t baking powder
2 c sugar
1 t ground ginger
powdered sugar for topping
Preheat oven to 325 F. In a 13″ x 9″ pyrex dish, melt the butter. Stir in flour, ultrafine sugar, and 1/2 t ginger. Press into the bottom of the pan. Bake 325 F for fifteen minutes.
Meanwhile, beat the eggs until frothy, and then add the juice. Beat in the flour, baking powder, and sugar, until the sugar is dissolved.
Pour over the crust, and bake at 325 F for 40-50 minutes, until set and barely coloring. Sift powdered sugar over the top while they’re still warm. Once cool, cut into squares.
