Lime Squares with Gingersnap Crust Recipe Recipe
When I first set out to make these squares, my most serious task was to develop a crust that would complement the tart lime filling. Little did I know that flavors and textures would be the least of my concerns. Rather, I was distracted by two little hands that kept creeping onto the counter to seize the cut lime halves. My 6-year old son finds it difficult to resist any sort of citrus. If there are lime, lemon, orange or grapefruit wedges in site, they are likely to be in his mouth before you can say, “Goodbye, tooth enamel.” My only chance of concentrating on the task at hand was to sit him down with a bowl of lime wedges, which he happily sucked dry. I have no explanation. Then again, this is a kid that would choose a plateful of eel sushi over Cheerios any day of the week.
With the lemon already taken out of the traditional lemon squares, I figured that a shift away from the standard cake-like or shortbread crust was in order. During the height of rhubarb season, I had great success with my Rhubarb Cheesecake Bars with Gingersnap Crust.. The chewiness of the crust stood up well to the tart, creamy cheesecake filling. Given that these lime bars have a very soft and acidic filling, it seemed likely that the pairing would work in this case, too. And did it ever!
The recipe:
Preheat oven to 325 degrees F.
Prepare a 8-inch square baking pan by lining the pan with aluminum foil, leaving 3-4 inches of foil draping over the sides of the pan.
The Crust:
Place 3 whole graham crackers and 12 gingersnaps, broken into 1-inch pieces, into the bowl of a food processor and pulse until the crackers form fine crumbs, about 30 seconds.
To the crumbs, add 6 tablespoons (3/4 stick) unsalted butter (melted and cooled), 3 tablespoons brown sugar, 2 tablespoons all-purpose flour, and 1/8 teaspoons salt. Pulse until the ingredients are fully combined. Using the bottom of a measuring cup or your fingers, press the crumbs into the bottom of the prepared pan.
Bake until the crust is beginning to brown, 12 to 15 minutes. Remove from oven.
The Filling:
Prepare the filling while the crust bakes so that the warm filling can be poured into a still-warm crust.
In a medium saucepan, whisk together 7 large egg yolks, 2 large eggs, and 1 cup plus 2 tablespoons granulated sugar. Whisk in 1/4 cup grated lime zest (4 to 5 limes), 2/3 cup fresh lime juice (4 to 5 limes), and a pinch of salt. Add 4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces, and set over medium heat. Cook the mixture, stirring constantly, until the mixture begins to thicken and it reaches 170 degrees F on an instant-read thermometer. Immediately pour the mixture through a strainer set over a medium bowl and stir in 3 tablespoons heavy cream. Discard the lime pieces left in the strainer.
Increase oven temperature to 350 degrees F.
Pour the filling into the warm crust and bake until the filling is opaque and jiggles slightly in the center when shaken, 10 to 15 minutes. Be sure to rotate the pan halfway through baking.
Place the pan on a wire rack and let the bars cool for about 2 hours. Using the foil ends, lift the bars out of the pan, remove the foil, and cut into 16 squares. Dust with powdered (confectioner’s) sugar just before serving.
- Other desserts with lime:
- David Lebovitz’s Lime Meringue Tart
- The Pioneer Woman’s Key Lime Pie
- Daydreamer Desserts’ Orange-Lime Margarita Macarons
- Two Peas and Their Pod’s Chewy Lime & Coconut Sugar Cookies
- Lime Square with Gingersnap Crust
- Filling adapted from America’s Test Kitchen
- Crust:
- 3 whole graham crackers, broken into 1-inch pieces
- 12 gingersnap cookies, broken into 1-inch pieces
- 6 tbsp (3/4 stick) unsalted butter, melted and cooled
- 3 tbsp brown sugar
- 2 tbsp all-purpose flour
- 1/8 tsp salt
- Filling:
- 7 large eggs yolks
- 2 large eggs
- 1 cup plus 2 tbsp granulated sugar
- 1/4 cup grated lime zest (from 4 to 5 limes)
- 2/3 cup fresh lime juice (from 4 to 5 limes)
- Pinch salt
- 4 tbsp (1/2 stick) unsalted butter, cut into 4 pieces
- 3 tbsp heavy cream
- Powdered (confectioner’s) sugar
Preheat oven to 325 degrees F.
Prepare a 8-inch square baking pan by lining the pan with aluminum foil, leaving 3-4 inches of foil draping over the sides of the pan.
The Crust:
Place graham crackers and gingersnaps into the bowl of a food processor and pulse until the crackers form fine crumbs, about 30 seconds. To the crumbs, add butter, brown sugar, flour, and salt. Pulse until the ingredients are fully combined. Using the bottom of a measuring cup or your fingers, press the crumbs into the bottom of the prepared pan.
Bake until the crust is beginning to brown, 12 to 15 minutes.
The Filling:
Prepare the filling while the crust bakes so that the warm filling can be poured into a still-warm crust.
In a medium saucepan, whisk together egg yolks, eggs, and sugar. Whisk in lime zest, lime juice, and salt. Add butter, and set over medium heat. Cook the mixture, stirring constantly, until the mixture begins to thicken and it reaches 170 degrees F on an instant-read thermometer. Immediately pour the mixture through a strainer set over a medium bowl and stir in heavy cream. Discard the lime pieces left in the strainer.
Increase oven temperature to 350 degrees F.
Pour the filling into the warm crust and bake until the filling is opaque and jiggles slightly in the center when shaken, 10 to 15 minutes. Be sure to rotate the pan halfway through baking.
Place the pan on a wire rack and let the bars cool for about 2 hours. Using the foil ends, lift the bars out of the pan, remove the foil, and cut into 16 squares. Dust with powdered (confectioner’s) sugar just before serving.
Makes 16 squares.
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ginger,
lime,
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