LIME SQUARES WITH RAW SUGAR SHORTBREAD
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
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
NEELY'S LIME BARS
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h30m
Yield 16 to 20 bars
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Spray the bottom and sides of a 9 by 13-inch cake pan with nonstick spray.
- To make the crust, combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the flour and salt, and mix another minute until well combined. Transfer the dough to the prepared pan, and pat out to an even thickness over the bottom of the pan. Bake the crust for 20 to 25 minutes, until lightly golden. Remove from the oven, and cook on a baking rack.
- To make the topping, whisk together the eggs and sugar in a large mixing bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for an additional 25 minutes, or until the filling is set.
- Allow the bars to cool completely. Generously dust with confectioners' sugar and cut into squares.
RAW LIME CORDIAL
Cordials can be a bit cowlick-y, sticking out here and there: kind of tart, kind of sweet, a bit bitter, and all a touch in disarray. But giving them 24 hours to mellow or cure in the refrigerator somehow brings them into harmony. This uncooked cordial requires a lot of time but none of it at the stove, and results in mind-boggling flavor: a dense, sweet syrup with a magnified fresh lime aroma and the perfect tart zip.
Provided by Toby Cecchini
Categories non-alcoholic drinks
Number Of Ingredients 3
Steps:
- Wash limes in a sinkful of warm water, scrubbing with your hands or a vegetable brush, and let them dry them on a dish towel. Peel them with a vegetable peeler, removing as little of the underlying white pith as possible. To begin each, it's helpful to cut the polar ends off, where the stem attaches and opposite. This should produce about 140 grams of peels.
- Cut limes in half and juice them. This should produce about 2 1/2 cups of juice.
- In a non-reactive, coverable container, add sugar to juice and stir until fully dissolved, 3 to 5 minutes. Crush peels up in handfuls to release the oils as you add them into the juice mix. Stir a bit to initiate extraction of the oils. (If you're making a ginger version, wash the ginger, then shred it in a blender or food processor (no need to peel it), employing some of the lime juice to allow it to liquefy, and add it into the lime mixture, stirring well.) Cover and refrigerate for 12 to 24 hours. When ready, strain the cordial off from the peels in a fine mesh strainer or chinoise. Funnel cordial into covered container or cappable bottle and return to refrigerator for another day, to cure, before using. Makes roughly 1 liter.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 0 grams, Carbohydrate 78 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 65 grams
BEST LEMON SQUARES
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
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 BARS
Even if your cookie cache is already full,you have to stuff in a batch of lime bars. Shortcake crust is tender and buttery-good. The topping has a delicate lime essence that is much more refined than lemon bars.
Provided by Potluck
Categories Bar Cookie
Time 40m
Yield 48-72 bars
Number Of Ingredients 7
Steps:
- In bowl, combine flour and powdered sugar; cut in butter.
- Press into 13x9" pan.
- Bake 350°F for 20-25 minutes.
- Meanwhile, beat eggs on high till pale yellow.
- Gradually add sugar and salt and lime juice.
- Continue beating on high.
- Pour over hot crust.
- Bake another 20-25 minutes until golden brown. Sprinkle with more powdered sugar. Cool and cut into bars.
- Makes 4 1/2 dozen.
- NOTE- You may add 2 drops of green food coloring to egg mixture for that lime green color -- .
LIME BARS
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
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
LIME SQUARES
Make and share this Lime Squares recipe from Food.com.
Provided by Theresa Thunderbird
Categories Bar Cookie
Time 1h5m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Mix flour, margarine and powdered sugar.
- Press into ungreased 8x8x2 or 9x9x2 inch baking pan, building up 1/2 inch edges.
- Bake 20 minutes.
- Beat remaining ingredients unil light and fluffy,about 3 minutes,pour over baked layer.
- Bake until no indentation remains when touched in the center, about 25 minutes.
- Cool and then sprinkle with powdered sugar.
- Cut into 1 inch squares.
COCONUT LIME SQUARES
Categories Citrus Egg Dessert Bake Lime Coconut Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes sixteen 2-inch squares
Number Of Ingredients 13
Steps:
- Make crust:
- Preheat oven to 325°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
- In a bowl blend together with fingertips flour, butter, coconut, confectioners' sugar, and salt until mixture resembles coarse meal. Pat mixture into prepared pan and bake in middle of oven 25 to 30 minutes, or until golden brown.
- Reduce oven temperature to 300°F.
- Make custard:
- In a bowl whisk together eggs and granulated sugar until combined well and stir in flour, lime juice, and zest.
- Pour mixture over crust and bake in middle of oven 20 minutes. Top custard with coconut and bake 5 to 10 minutes more, or until just set. Cool confection in pan on a rack and chill 1 hour.
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