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
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Abdilhak Nesrie
[email protected]These lime squares are the perfect summer treat! They're light and refreshing, with a delicious lime flavor. I love that they're also easy to make. I'll definitely be making these again and again.
Trisha Hamid
[email protected]Meh.
Kimberly Moman
[email protected]These lime squares were amazing! The crust was perfectly buttery and the filling was tart and refreshing. I loved the crunch of the raw sugar on top. These are definitely going to be a regular in my baking rotation.
Christiaan Van Der Merwe
[email protected]Overall, I thought these lime squares were pretty good. The crust was a little bland, but the filling was delicious. I would make them again, but I would try a different recipe for the crust.
David M
[email protected]These lime squares were a disappointment. The crust was dry and crumbly, and the filling was too runny. I won't be making these again.
Chelsea Gilbert
[email protected]I love lime squares! This recipe is one of the best I've tried. The crust is buttery and flaky, and the filling is perfectly tart and sweet. I highly recommend this recipe.
Muazzam Hussain
[email protected]These lime squares were a bit too tart for my taste. I think I would have preferred a sweeter filling. The crust was good, though.
Joel Schachner
[email protected]I made these lime squares for a party and they were a huge success. Everyone loved them! The crust was flaky and the filling was tart and refreshing. I will definitely be making these again.
Md Mokul Khan
[email protected]The lime squares were easy to make and turned out delicious. The only thing I would change is to add a little more lime zest to the filling. Overall, I'm very happy with this recipe.
Winniefrey Atujoy
[email protected]These lime squares were a hit! The combination of the tangy lime filling and the buttery shortbread crust was perfect. I especially loved the crunch of the raw sugar on top. I'll definitely be making these again.