Lime Squares With Raw Sugar Shortbread
- Total Time
- 1 hour, plus 30 minutes’ chilling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2½cups all-purpose flour
- ½cup raw sugar, preferably Sugar in the Raw brand
- 1teaspoon salt
- 1stick (4 ounces) cold unsalted butter, cubed
- ⅓cup all-purpose flour
- 2tablespoons dried chamomile (chamomile tea is fine), plus extra for garnish
- Freshly grated zest and juice of 4 to 5 limes (¾ cup juice), combined
- 4large eggs
- 1cup granulated sugar
- ½teaspoon salt
For the Crust
For the Topping
Nutritional analysis per serving (12 servings)
303 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 2 grams dietary fiber; 26 grams sugars; 5 grams protein; 252 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Make the crust: Combine flour, sugar and salt in a bowl and toss to combine. Rub in butter until dough comes together in clumps; add a trickle of cold water if mixture seems dry. Press dough into a 9-by-13-inch baking pan. Prick all over with a fork and refrigerate for at least 30 minutes, or overnight.
- Step 2
Heat oven to 350 degrees. Bake chilled dough until golden and toasted, 15 to 20 minutes. Leave the oven on.
- Step 3
Meanwhile, make the topping: Sift flour and chamomile together, using the sifter to break up clumps and chamomile flowers. Repeat to eliminate any chamomile leaves or buds.
- Step 4
Strain the lime zest from the juice; discard zest. In a bowl, whisk eggs together. Slowly whisk in strained lime juice, sugar and salt. Add dry ingredients and mix well.
- Step 5
Pour topping over crust and bake for 20 minutes, then check to see if filling has set. If loose, bake another 5 minutes and check again. (Keep in mind that the filling will continue to thicken as it cools.) Once cooled, cut into squares or bars. Serve dusted with chamomile flowers.
Private Notes
Comments
This was a big hit with friends, and with a lime lover like myself, for Cinco de Mayo. In my experience, though, some limes are juicier than others. To those yet to make this recipe, be prepared and have extra limes on hand. Also, the raw sugar for the crust doesn't make it super sweet, which is nice. (I grated piloncillo, since I could find some, but will speed things along next time by sticking to turbinado.)
Wondering if the chamomile is meant to be added to the flour in the crust? It's listed as an ingredient for the filling but the recipe description indicates otherwise. Thanks!
I had wondered that too as I made these the first time. Generally, I'm no fan of chamomile, so I didn't kick in extra for the crust. Having tried them once now, I could see adding a tea bag's worth without risk of overkill.
I found the appearance and taste of these squares to be improved with an improvised lime glaze. Mix juice and zest of one lime with about a cup of powdered sugar. Add a little water to thin, then spread it on in the pan before cutting - kind of like a lemon drizzle cake. Adds a shine and a nice sweet zing, as (in my version) the filling flavors didn’t really come through.
Half the crust. Didn’t use camomile and was still pretty good
I have their cookbook, and the crust for this recipe has 2 cups of flour, 1/4 cup of sugar, and 1 1/2 sticks of butter. I haven't made the recipe yet, but based on the comments, I think I'll try that ratio instead of what's published here. I had a similar tart at the restaurant and it was DELICIOUS, so I can't wait to try this! It will be hard to match the flavor of the wood-fired oven, though . . .