key lime squares

[KelLeg]

I want to make key lime squares and was just going to use the Easy Lemon Square recipe. But, I do have an old CL recipe for key lime squares that has a graham cracker crust. Has anyone tried this or one similar? Do you think key lime is better with graham crust than the shortbread one in the Easy Lemon Squares?

[panchov]

Key Lime Squares sound great! Was the recipe in an old CL magazine or one of the cookbooks?

[valchemist]

Kelly,

I am one of those people who didn't care for the Easy Lemon Squares because they tasted egg-y to me.

here is a recipe I have been meaning to try (it is in my "recipes to try" folder in my Mastercook)...

val


http://www.foodnouveau.com/recipes/desserts/cookies/2/images/i.jpg

* Exported from MasterCook *

Key Lime Bars

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
1/2 cup confectioner's sugar -- plus extra for dusting
1/2 cup cold unsalted butter -- cut into 1/2-inch cubes
3 ounces cold cream cheese -- cut into 1/2-inch cubes
1/4 teaspoon almond extract
4 eggs
2 cups granulated sugar
1/2 cup fresh lime juice
1 tablespoon grated lime zest
1 teaspoon vanilla extract

Preheat oven to 350°F.

In food processor, combine 2 1/4 cups of the flour, confectioners' sugar, butter, cream cheese and almond extract. Pulse until mixture is crumbly but holds together when squeezed. Transfer dough to a 9-inch by 13-inch by 2-inch baking dish; press evenly into bottom and 1/2 inch up sides.

Bake 20 to 25 minutes, until lightly browned. Transfer to wire rack; cool 10 minutes.

In large bowl, whisk together eggs, granulated sugar, lime juice, lime zest, vanilla and the remaining 1/4 cup flour. Pour over baked crust.

Return to oven; bake for 22 to 24 minutes, until center is just set. Transfer to wire rack; cool completely. Cover and refrigerate at least 6 hours, or overnight.

Just before serving, cut into bars; dust tops with confectioners' sugar. Store in refrigerator.

Source:
"Eating Light, Women's Day Special (foodnouveau.com website)"


NOTES :
Makes 36.

Per serving: About 133 calories, 2 g proteins, 23 g carbohydrates, 4 g fat, 27% calories from fat, 33 mg cholesterol, 15 mg sodium, 0 g fiber.

[jena]

KelLeg,

I would definitely go for the graham cracker crust. I liked Easy Lemon Squares, but the crust was very very very hard. I think other people have mentioned having similar results. By the by, what isseu is the CL Key Lime Squares recipe in? That sounds really good!

[KelLeg]

Thank you both. I loved the Easy Lemon Squares and didn't think the crust was too hard, in fact, I love it. But, I just wonder if I should do one with a graham crust. Here is the other recipe that I have. I don't know the issue b/c I cut it out, but I'm sure it was from the late 90s or before. And, looking at the recipe I have now realized it isn't a graham crust anyway.

Key Lime Squares
Crust:
1/2 c all-purpose flour
1/3 c toasted wheat germ
1/3 c packed brtown sugar
1/5 c stick marg. or butter, softened
cooking spray

Filling:
1 c granulated sugar
2 T flour
1/2 tsp baking powder
2 T tub-style light cream cheese
2 large eggs
1 tsp grated Key lime rind or lime rind
1/5 c Key lime juice or lime juice
1 c frozen reduced-cal whipped topping, thawed

1. Preheat 350.
2. To prepare crust, lightly spoon 1/2 c flour into a dry measuring cup; level with a knife. Combine with wheat germ and brown sugar in a small bowl; cut in margarine with a pastry blender or 2 knives until well-blended. Press mixture into a 9-inch square baking pan coated with cooking spray. Bake at 350 for 15 minutes. Cool on wire rack.
3. To prepare filling, combine granulated sugar, 2 T flour, and baking powder in a medium bowl. Add cream cheese and eggs; beat at high speed of a mixer until well-blended. Stir in rind and juice. Spread filling over crust. Bake at 350 for 25 minutes or until filling is set. Cool or wire rack. Spread whipped topping evenly over filling. Yield: 9 servings (serving: 1 square)

Calories: 251; Fat 8.3 g, Fiber 0.9 g

And, in typing all of that, I think i have officially decided to try the Easy Lemon Squares as lime. Thanks!

[elnant]

I have made the Key Lime Squares from the October 1998 CL (the one KelLeg posted the recipe for) and I highly recommend them!

[jena]

Thanks so much for typing, KelLeg! I look forward to trying these!!

[rosen]

KelLeg
How different is your recipe for the squares w/ the graham cracker crust? The one you posted has wheat germ.

[BlueMoose]

oops

[Jewel]

I made the Buttercrunch Lemon Bars once using Key Lime juice and a touch of green food coloring for presentation, and we loved them! ;)

[Linda in MO]

Val, that recipe looks really good! The CL recipe looks good, too, but what's up with the 1/5 cup measurements? :confused:

[KelLeg]

Rosen, I guess what I'm saying is I thought I had a recipe with a graham crust, but I only have this one with a wheat germ crust. Jewel, thanks for the insight about the Butter Crunch bars.

[Linda in MO]

Gale Gand made these on Sweet Dreams the other day and they looked so yummy!

* Exported from MasterCook *

Lime-Ooo Bars

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bar Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 tablespoons unsalted butter -- softened at room
temperature
1/4 cup confectioners’ sugar
1 teaspoon pure vanilla extract
1 cup flour
Cream Cheese Filling:
16 ounces cream cheese -- softened at room
temperature
2 cups granulated sugar
2 eggs
2 teaspoons lemon extract or lime extract
Lime Filling:
4 egg yolks
1 tablespoon cornstarch
3/4 cup sugar
1/2 cup water
1/4 teaspoon salt
1/2 cup freshly squeezed lime juice (about 4
limes)
2 teaspoons freshly grated lime zest
2 tablespoons unsalted butter -- softened at room
temperature

In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter and confectioners’ sugar until smooth. Add the vanilla and mix. With the mixer running at low speed, add the flour and mix. Press the dough into an 8 by 8-inch baking pan. Refrigerate until firm, about 30 minutes.

Preheat the oven to 325 degrees F. ***** the dough all over with a fork, then bake until golden brown, about 30 minutes. Let cool.

Cream Cheese Filling: In a mixer fitted with a paddle attachment (or using a hand mixer), cream the cream cheese and sugar together until smooth. Add the eggs and extract and mix at medium speed until smooth. Cover and refrigerate until ready to use.

Lime Filling: In a non-reactive saucepan, whisk the egg yolks, cornstarch, and sugar. Whisk in the water, salt, and lime juice and bring to a simmer over medium-low heat. Whisking constantly, cook until the mixture is thick enough to coat the back of a spoon. Remove from the heat, add the zest and butter, and stir until smooth. Let cool 10 minutes.

Reheat the oven to 325 degrees F. Using a spatula, spread the cream cheese filling evenly over the cooled crust. Spread the lime filling over the cream cheese filling.

Bake until the edges are light golden brown, 30 to 40 minutes. Let cool in the pan, on a wire rack, to room temperature. Refrigerate at least 1 hour or overnight before cutting into 16 squares with a sharp knife. Serve chilled.

Yield: 16 squares
Prep Time: 50 minutes
Cook Time: 40 minutes


NOTES : Recipe courtesy Gale Gand, “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999

[valchemist]

that sounds way too good!

[Norma]

I dug this thread up again...:)

I want to make the key lime squares from Oct 98, but I don't really want to use the whipped topping. For those who have made this, do you think just powdered sugar would be okay?

Norma

[BeachBum]

I made the Key Lim Bars that Valchemist posted above and wanted to weigh in for a quick review...
I thought these were fantastic! Not eggy at all. They formed a nice texture that held together well and wasn't jello like. I really liked the crust, it was kind of dry and not very sweet. It held together well.
I made larger piece servings than called for, but they are rich and you can't eat a very big piece. They would be perfect for a platter, but not as nice for a dessert served at the table (for the serving size/ richness factor).
I used the last of my limes off my little tree which was a nice treat.
Oh, by the way I liked these much better than the Lime Bars with coconut (sorry I'm not sure of the exact name).

[aliwally]

Can anyone who has made the Key Lime Bars comment on how hard it is to get them out of the baking dish? Also, how long do they keep for in the refridgerator - if I want to make them for a party - could I make them two days ahead?