Best 10 Cool Lime Squares Recipes

CREAMY LIME SQUARES

Steps:

• 1. 1. 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.
• 2. 2. To make the 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.
• 3. 3. To make the 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.
• 4. 4. 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.

BEST LEMON SQUARES

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.

LIME SQUARES

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.

LIME SQUARES WITH PISTACHIO GRAHAM-CRACKER CRUST

Steps:

• Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
• In a food processor, finely grind pistachios with graham-cracker crumbs, sugar, and zest. Blend 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.
• In a large bowl, whisk together egg yolks and condensed milk. Add lime 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.

MINTY LIME BARS

Steps:

• Arrange an oven rack in the center position and heat the oven to 350 degrees. Line an 8-inch square pan, preferably metal, with 2 sheets of aluminum foil, crossing one over the other and pressing the foil into the corners and up the sides. Butter the bottom and sides of the foil, and set the pan aside.
• Make the shortbread crust: In a medium bowl, use your fingertips to massage the lime zest into the sugar until the fragrant oils are released and the mixture looks like wet sand. Add the flour, chopped mint, baking powder and salt, and toss to combine. Add the ½-inch pieces of chilled butter and toss to coat in the flour mixture. Use your fingertips to smash the butter into the flour mixture, working until no large pieces remain and you have lots of moist crumbs that hold together easily when squeezed.
• Bake the crust: Scatter the shortbread dough evenly across the bottom of the prepared pan. Use your hands to flatten the crumbs into an even layer, working it into the corners and against the sides. Bake the shortbread until lightly golden across the surface, about 30 minutes. Remove the pan from the oven. (Leave the oven on and reduce the temperature to 300 degrees.) Let the crust cool while you make the filling.
• Make the lime curd filling: In a small saucepan, combine the lime juice, lemon juice, cornstarch, salt and ½ cup/100 grams of the granulated sugar, and cook over medium heat, whisking occasionally, to dissolve the sugar. When the mixture comes to a boil, whisk constantly until it thickens slightly from the cornstarch, about 1 minute, then remove the saucepan from the heat.
• In a medium bowl, vigorously whisk the egg yolks, whole egg and remaining ½ cup/100 grams sugar until the mixture is smooth, thick and has paled in color a couple of shades, about 1 minute. Whisking constantly, slowly drizzle the hot citrus mixture into the eggs a tablespoon at a time to slowly raise the temperature, until you've added about half the citrus mixture to the eggs.
• Whisk the egg mixture back into the saucepan, then set back over medium-low heat and cook, whisking constantly, until the curd turns opaque, is thick enough to coat the back of a spoon and barely hold the marks of the whisk (it will register 170 degrees on an instant-read thermometer), about 5 minutes. Remove the curd from the heat and whisk in the butter a piece at a time, waiting until each piece melts before adding the next, until the mixture is smooth.
• Bake the bars: Pour the hot curd over the crust and shake the pan gently so it settles in an even layer. Bake the bars until the sides have puffed and the center is set but still a bit wobbly when you shake the pan, 30 to 35 minutes. Remove from the oven and let the bars cool completely in the pan
• Chill before serving: Transfer the cooled pan to the refrigerator and chill until the bottom of the pan is cold to the touch, about 1 hour. This will harden the butter in both the curd and crust, making it easier to remove the bars from the pan and slice.
• Use the edges of the foil to lift the bars out of the pan, then peel down the sides of the foil and slide a metal spatula underneath to loosen the crust from the foil. Slide the bars off the foil onto a cutting board and slice into 16 squares. Dust with confectioners' sugar and top with more lime zest before serving. They are best eaten on the first or second day, but will keep for up to 5 days stored in an airtight container in the refrigerator.

LIME BARS

Steps:

• Preheat oven to 350 degrees F. Generously butter 13x9inch baking pan. Combine 2 cups flour, butter, 1/2 cup powdered sugar, ground almonds, lime peel and salt in processor and process until moist clumps form. Press onto bottom of prepared pan. Bake until edges are golden, about 20 minutes. Whisk sugar, eggs, lime juice, baking powder and remaining 1/4 cup flour in large bowl until well blended. Pour over hot crust. Bake until topping is set and lightly golden, about 25 minutes. Cool in pan on rack. Sift additional powdered sugar over top. Cut into squares.

LIME BARS

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.

'KEY LIME' CLOUD SQUARES

Steps:

• Reserve 1 Tbsp. graham crumbs. Mix remaining crumbs with butter; press onto bottom of plastic wrap-lined 9-inch square pan. Refrigerate until ready to use.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Add ice; stir 2 min. or until thickened. Remove any unmelted ice. Beat cream cheese in medium bowl until creamy. Gradually beat in milk, then lime juice. Add gelatin; mix well. Whisk in 1 cup COOL WHIP. Pour over crust.
• Refrigerate 6 hours or until firm. Cover with remaining COOL WHIP just before serving; sprinkle with reserved graham crumbs. Use plastic wrap handles to remove dessert from pan before cutting into squares.

COOL LIME SQUARES

Steps:

• In a mixing bowl, combine the first four ingredients; mix well. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 13-15 minutes or just until edges are lightly browned.
• Meanwhile, in a mixing bowl, combine eggs, sugar, lime juice, flour, baking powder, lime peel and food coloring if desired; beat until frothy. Pour over hot crust. Sprinkle with almonds. Bake for 20-25 minutes or until light golden brown. Cool on a wire rack.
• Dust with confectioners' sugar. Cut into squares.

COOL LIME-PRETZEL SQUARES

Steps:

• Heat oven to 350ºF.
• Mix first 3 ingredients until blended; press onto bottom of 13x9-inch baking dish. Bake 10 min.; cool.
• Bring 1 cup water to boil. Add to gelatin mixes; stir 2 min. until completely dissolved. Stir in remaining water; set aside. Blend sweetened condensed milk and sour cream in blender until smooth. Add gelatin mixture; blend well. Pour over crust.
• Refrigerate 2 hours or until firm. Serve topped with COOL WHIP.