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martha's key lime squares

(2 ratings)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

These seem to me to be a summer-time treat, but I'm sure they are tasty any time of year. With these ingredients, how could they miss? Recipe by Greg Lofts Photo by Chris Court

►
(2 ratings)
yield serving(s)
prep time 20 Min
cook time 1 Hr 10 Min

Ingredients For martha's key lime squares

  • CRUST:
  • 6 Tbsp
    cold unsalted butter, cut into 1/2-inch pieces, plus more, softened, for pan
  • 3/4 c
    all purpose flour
  • 3 Tbsp
    light brown sugar
  • 1/4 tsp
    rounded, course salt
  • 1/2 c
    finely shredded dessiccated unsweetened coconut (coconut that is dried to remove moisture)
  • 3 oz
    white chocolate, coarsely chopped (about 1/2 cup)
  • FILLING:
  • 3 lg
    eggs, room temperature
  • 2/3 c
    granulated sugar
  • 3 Tbsp
    all purpose flour
  • 2/3 c
    fresh key lime juice or regular lime juice
  • 1 Tbsp
    confectioners' sugar, for dusting

How To Make martha's key lime squares

  • 1
    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.
  • 2
    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.
  • 3
    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).
  • 4
    Pour filling over hot crust, and bake until filling is set, about 15 minutes. Let cool completely on a wire rack.
  • 5
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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