This recipe is an adaptation of the Tart Lemon Squares recipe from our giveaway baking cookbook, Rosie’s Bakery All-Butter Fresh Cream Sugar-Packed No-Holds Barred Baking Book. We use lime instead of lemon a lot due to a pretty strong sensitivity to amines for the Well-fed Son. It gave the bars a milder flavor, thus, the deletion of the descriptor, “Tart,” used in the original recipe name.
A sampling of some of the other recipes in the book:
Apple-Cranberry Tart
Banana Custard Pie
Black and Whites
Brownie Cheesecake
Butterscotch Cinnamon Icebox Cookies
Caramel Apple Casserole
Chocolate Fruitcake
Chocolate-Bourbon Pecan Pie
Chocolate-Crusted Peanut Butter Pie
Cold Fudge Sundae Cake
Desert Island Butter Cake
Extra Extra Fudgy Brownies
Fresh Blueberry-Muffin Breadfast Cake
Harvard Mocha Cake
Hermits
Honeypots
Nectarine Synergy
Oatmeal Lace Cookies
Orange Pecan Chocolate-Chip Cookies
Peaches ‘n’ Cream Custard
Sour Cherry Fudge Cake
Truffle Souffle
Walnut Dream Bars
Lime Squares
Ingredients:
- BASE:
- 1 cup all-purpose flour (we used Bob’s Red Mill Gluten Free All-Purpose Flour)
- 2 teasoons Xanthan Gum (needed due to use of Gluten Free All-Purpose Flour)
- 1/4 cup confecioner’s sugar
- 8 tablespoons (1 stick) unsalted butter, at room temperature, cut into 8 pieces (we used Earth Balance soy-free dairy-free buttery spread)
- 1 egg white for glazing
- 2 large eggs, at room temperature
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour (we used Bob’s Red Mill Gluten Free All-Purpose flour)
- 1.5 tablespoons grated lime zest
- 1/2 teaspoon baking soda
- 3 tablespoons fresh lime juice
- (for sprinkling) confectioner’s sugar
 TOPPING:
Cooking Directions:
- Preheat oven to 350 degrees.
- Lightly grease 8 inch square baking dish with butter spread.
- For the base, process flour and confectioner’s sugar in a food processor for several seconds. Add butter and process until dough comes together, 20 to 30 seconds.
- Press the dough gently and evenly over the bottom of the prepared pan. Glaze with egg white, using basting brush. Coat very lightly as dough will brown very quickly due to use of butter substitute.
- Bake base on center oven rack until lightly golden, about 15 minutes (maybe longer, depending on your oven). Place base in refrigerator for approximately 15 minutes to cool completely. Keep oven on.
- Meanwhile, prepare the topping: Gently whisk eggs in medium sized bowl until lightly mixed. Add the remaining topping ingredients and continue to whisk gently until they are blended.
- Pour the topping evenly over cooled base. Bake until top is set and golden, about 20 to 25 minutes. Allow to cool completely.
- Sprinkle surface with confectioner’s sugar (a light dusting) and cut into squares with a sharp knife, that is dipped in hot water and wiped dry before each cut. If you plan to keep longer than one day, keep in air tight container and refrigerate or freeze to preserve crispness of base. Makes 9 to 12 bars.
Recipe URL:Â http://recipeseo.com/recipe/Q995r
NEED ANY OF THE TOOLS USED?
Family ratings:
Rating scale
1 star - Feed it to the dog
2 stars - Surprise your neighbor
3 stars - Definite keeper
4 stars - Looking forward to leftovers
5 stars - Clean plate and nap time! Are there enough ingredients left to make it again soon?
The Chef - 3 Stars
The Lucky Wife - 3 Stars
The Well-fed Son (4 years old) - 4 Stars
The Well-fed Daughter (5 months old) - Mommy’s Baby Girl (3 Stars)
*Rate it yourself in the comments!
For more details on our giveaway, go here.
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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