Fresh Lime Squares with a Graham Craker Crust

July 30, 2010 § Leave a comment

Summer is a great time to get sweet tasting citrus.  I was lucky enough to pick up a bag of sweet tasting limes and I was very excited to try out different recipes with them.  I used the limes in cocktails and homemade marinades (see the recipe for veggie kabobs).  When it came to using the limes in a dessert, I could only think of one thing….key lime pie.  I didn’t feel like making a pie crust, so I decided to make lime squares instead.  It was the perfect mix between a key lime pie and lemon bars.  I this dessert would be a perfect middle ground for my husband and I (since he loves key lime pie and I love lemon bars).  Once we tasted these pale green squares of goodness, we knew we were both happy with this perfectly light summer time dessert.


  • 5 tbsp. unsalted butter, melted and cooled to room temperature
  • 1 2/3 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1 tbsp. grated lime zest
  • 2 large egg yolks
  • 1 can (14 oz.) reduced fat or fat-free sweetened condensed milk
  • 1/2 cup fresh lime juice


1.  Preheat your oven to 350°.  Butter a 8 inch square baking pan.  Line the bottom of the pan with parchment paper and allow for a 2-3 inch overhand on the sides.  This will make it very easy to remove the lime squares from the pan.

2.   In a food processor, pulse graham crackers until you get 1 2/3 cups of graham cracker crumbs.  I thin it took about 1/3 of the box of graham crackers to make 1 2/3 cups of crumbs.

3.  Once you have 1 2/3 cup graham cracker crumbs, add the sugar and lime zest to the food processor.  Pulse until combined.  Once all of the dry ingredients are combined, add in the melted butter and pulse.

4.  Put the crust mixture into the 8 inch square baking pan.  Press the crumb mixture down to make the crust.  Make the crust as even as possible.  Put the crust in the oven for 10 minutes.  Take it out of the oven and let it cool for 25-30 minutes on wire rack.

5.  Use a handheld juicer to get 1/2 cup of fresh lime juice.  There is no way getting around this one if your don’t have limes.  Don’t even try to use the store bought lime juice to make this dessert.

6.  Separate the egg yolks from the egg whites.  I like to keep the egg whites and use them for breakfast the following morning.

7.  In a large bowl, mix the two egg yolks, lime juice, and can of sweetened condensed milk together.  Make sure the mixture is blended together well and smooth.

8.  Pour the mixture, evenly, over the cooled graham cracker crust.  Bake the lime squares in the oven for 15-20 minutes.  You want the lime mixture to be set.

9.  When the lime mixture has been cooked all the way through, let the lime squares cool on a wire rack.  When they have cooled to room temperature, refrigerate the lime squares for 1-2 hours before serving.  Cut this dessert into squares (use a knife that has been dipped into hot water) and serve with fresh whip cream.


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