Creamy Lime Squares
Jun. 16th, 2017 11:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaCreamy Lime Squares
http://what2cook.net/2014/05/28/creamy-lime-squares/
Preparation time: 15 minute(s) Cooking time: 12 minute(s)
Number of servings (yield): 16
A citrusy dessert is perfect for a nice warm day. The squares were creamy and sweet but also tart at the same time – and the serving size just right!
Ingredients
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 tablespoons grated lime zest
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)
Instructions
Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. (This step is important because it will make it easy for you to remove the parchment paper later.)
Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
Crust:
Whisk almond flour/ground nuts with graham-cracker crumbs, sugar, and zest.
Mix in butter.
Press mixture into bottom and 1 inch up sides of prepared pan.
Bake until lightly browned, 8 to 12 minutes.
Cool crust, 30 minutes.
Filling:
In a large bowl, whisk together egg yolks and condensed milk.
Add lime juice and lemon juice; whisk until smooth.
Pour filling into cooled crust; carefully spread to edges.
Bake until set, about 15 minutes.
Cool in pan on rack; then chill at least 1 hour before serving.
Using parchment paper overhang, lift out of pan, and transfer to a cutting board.
With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.
Recipe adapted from and photo courtesy of: Red Black Apron
http://what2cook.net/2014/05/28/creamy-lime-squares/
Preparation time: 15 minute(s) Cooking time: 12 minute(s)
Number of servings (yield): 16
A citrusy dessert is perfect for a nice warm day. The squares were creamy and sweet but also tart at the same time – and the serving size just right!
Ingredients
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 tablespoons grated lime zest
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)
Instructions
Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. (This step is important because it will make it easy for you to remove the parchment paper later.)
Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
Crust:
Whisk almond flour/ground nuts with graham-cracker crumbs, sugar, and zest.
Mix in butter.
Press mixture into bottom and 1 inch up sides of prepared pan.
Bake until lightly browned, 8 to 12 minutes.
Cool crust, 30 minutes.
Filling:
In a large bowl, whisk together egg yolks and condensed milk.
Add lime juice and lemon juice; whisk until smooth.
Pour filling into cooled crust; carefully spread to edges.
Bake until set, about 15 minutes.
Cool in pan on rack; then chill at least 1 hour before serving.
Using parchment paper overhang, lift out of pan, and transfer to a cutting board.
With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.
Recipe adapted from and photo courtesy of: Red Black Apron
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Date: 2017-06-24 05:49 pm (UTC)no subject
Date: 2017-06-27 05:51 am (UTC)