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Thursday, May 27,2010

Key Lime Squares

By Danette Randall

In the powerful words of my musical muse Huey Lewis, “It’s hip to be square.”

If Huey says so, then it’s good enough for me. You know, the ongoing tough decision. Bars or squares. This question can haunt a Dessert Diva in her sleep. Luckily, my love for bad ’80s music comes to the rescue again.

This week’s treats are Key Lime Squares. They remind me that summer is coming and margaritas on a patio aren’t far behind. Even better, margaritas at Tahona — love that place. Oh yeah, bring it on, summer.

I love anything with key limes. As sweet as I am, I love me some sour. It doesn’t get too much more acidic sour than key limes. Granted, these little suckers are hard to squeeze and you tend to need a lot of them, but it’s worth it in the end.

I have been known to use bottled key lime juice, but the bottled version really is inferior to doing your own squeezing. I’m sure no one will judge if you go that route.

These little squares are creamy bites of heaven — the grainy, graham-cracker crust adds just the right amount of sweetness to the limes. I’m thinking with the weather forecasters calling for sun this week (and they are never wrong), this should be your go-to recipe. Sweet, tangy, aromatic and addicting. Maybe a little Huey on the record player as you mix and bake, life is good. Yes, I know, “Huey” and “record player” all in the same sentence, just re-living 1986 all over again. I was 5, of course (wink).

OK, follow the directions, put some love into it and invite me over when it’s done.

Key Lime Squares

1-1/2 cups graham cracker crumbs 2 tbsp. granulated sugar 6 tbsp. melted butter 3 eggs 1 14-ounce can sweetened condensed milk zest of 3 key limes 1/2 cup key lime juice (about 17-20 limes) powdered sugar for dusting

Preheat oven to 350 degrees.

Lightly grease an 8-by-8 square baking pan. In medium bowl, combine graham cracker crumbs, sugar and melted butter. Press down firmly into pan. Bake for 10 minutes. Take out. Keep oven on.

In large bowl, whisk eggs. Add in condensed milk and whisk until wellcombined. Add in zest and lime juice and stir. Pour over baked crust. Bake for 10-12 minutes, until set. Let cool completely or overnight. You can refrigerate to speed up cooling process. Dust with powdered sugar, cut into squares and serve. Enjoy!

Note: You can substitute key lime juice in a bottle if you would like. Purchase a few key limes for zest and garnish.

You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to jdromega@aol.com.

Respond: letters@boulderweekly.com

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