Martha's Key Lime Squares
Recipe by Greg Lofts
Photo by Chris Court
★★★★★ 2 votes5
6 Tbspcold unsalted butter, cut into 1/2-inch pieces, plus more, softened, for pan
3/4 call purpose flour
3 Tbsplight brown sugar
1/4 tsprounded, course salt
1/2 cfinely shredded dessiccated unsweetened coconut (coconut that is dried to remove moisture)
3 ozwhite chocolate, coarsely chopped (about 1/2 cup)
3 largeeggs, room temperature
2/3 cgranulated sugar
3 Tbspall purpose flour
2/3 cfresh key lime juice or regular lime juice
1 Tbspconfectioners' sugar, for dusting
How to Make Martha's Key Lime Squares
- CRUST: Lightly butter an 8-inch square baking pan. Line bottom and 2 sides of pan with parchment, leaving a 1-inch overhang; lightly butter the parchment.
- Combine the flour, brown sugar, and salt in a food processor, and pulse a few times to combine. Add butter and pulse until largest pieces are the size of peas. Add coconut and white chocolate and pulse a few more times, just until mixture holds together. Transfer mixture to pan, and pack down firmly with the bottom of a measuring cup. Bake in a preheated 400-degree oven until crust is deep golden brown, 18 to 20 minutes. Remove from oven and reduce heat to 300 degrees.
- FILLING: Whisk together eggs and granulated sugar in a bowl, then whisk in flour. Gently stir in lime juice (do not whisk or stir vigorously or batter will become foamy).
- Pour filling over hot crust, and bake until filling is set, about 15 minutes. Let cool completely on a wire rack.
- Run the tip of a knife along the 2 sides of the pan NOT lined with parchment overhang. Transfer to a cutting board, dust with confectioners' sugar, and cut into 1-inch squares. Bars can be stored in an airtight container at room temperature for 2 days.