Skip to main content
The New Bon Appétit App is Here
Download the App Now
Epicurious
August 1993

Ginger-Lime Squares

Serve with a watermelon, kiwi fruit and grape salad. You can save any leftovers for an afternoon snack with coffee.

Recipe information

  • Yield

    Makes 16

Ingredients

CRUST

1

cup all purpose flour

1

/4 cup packed golden brown sugar

1

/4 teaspoon salt

6

tablespoons (3/4 stick) well-chilled unsalted butter, cut into pieces

1

/2 cup pecans

FILLING

3

/4 cup sugar

2

eggs

3

tablespoons fresh lime juice

1

tablespoon grated lime peel

1

/2 teaspoon baking powder

Pinch of salt

3

tablespoons minced crystallized ginger

Powdered sugar

8

thin lime slices, halved

Need to make a substitution?

Preparation

  1. FOR CRUST:

    Step 1

    Preheat oven to 350°F. Line 8-inch square baking dish with foil; generously butter foil. Mix flour, sugar and salt in processor. Add butter and pecans and blend until fine meal forms. Press onto bottom of prepared dish. Bake until golden brown, about 25 minutes.

  2. FILLING:

    Step 2

    Puree first 6 ingredients in processor.

    Step 3

    Pour filling onto hot crust. Top with ginger. Bake until filling begins to brown, about 25 minutes. Cool in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.) Lift foil and cookies from pan. Gently peel foil from edges. Cut cookies into 16 squares. Sift powdered sugar over. Garnish with lime.

Explore Bon AppétitBar CookieCookieDessertPecanNutLimeCitrusFruitBakingFood ProcessorBon AppétitEpicurious