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Photo of Fresh Lemon-Lime Squares by WW

Fresh Lemon-Lime Squares

6
PersonalPoints™ per serving
Total Time
2 hr 5 min
Prep
20 min
Cook
45 min
Serves
16
Difficulty
Moderate
We squeezed as much fresh citrus juice as we could into these lemon-lime treats—nearly three-quarters of a cup in the batch!—while still allowing them to retain their solid form. The result is a pleasingly puckery dessert or snack, all balanced by a buttery cornmeal crust.

Ingredients

Cooking spray

4 spray(s)

All-purpose flour

1 cup(s)

Uncooked unenriched white cornmeal

¼ cup(s)

Baking powder

⅛ tsp(s)

Table salt

⅛ tsp(s)

Egg(s)

2 large egg(s)

Egg white(s)

1 egg white(s), large

Water

1 tsp(s)

Unsalted butter

2 tbsp(s), softened

Sugar

1 cup(s), divided

Lemon(s)

2 medium, zested (2 tsp) and juiced (1⁄3 cup)

Fresh lime(s)

3 medium, zested (2 tsp) and juiced (6 tbsp)

Powdered sugar (icing sugar)

1 tbsp(s)

Instructions

  1. Preheat the oven to 350°F. Line an 8-inch square baking dish with foil, leaving an overhang of 2 inches on opposite sides. Coat the foil with cooking spray.
  2. In a small bowl, whisk 2⁄3 cup of the flour, the cornmeal, baking powder, and salt. Using a fork, in a small bowl, beat the eggs and egg white. Transfer 1 tbsp of the beaten eggs to a cup and stir in 1 tsp water. Set aside both egg mixtures.
  3. Using an electric mixer on low speed, in a medium bowl, beat the butter until creamy. Add 1⁄4 cup of the granulated sugar and beat until blended. Beat in the egg-water mixture. Add the flour mixture and beat until blended. Press the dough evenly onto the bottom and 1⁄4 inch up the sides of the prepared baking dish. Bake until golden brown, about 22 minutes.
  4. Meanwhile, in a medium bowl, whisk the remaining 1⁄3 cup flour and 3⁄4 cup granulated sugar. Whisk in the remaining egg mixture until blended. Whisk in the citrus zests and juices until blended.
  5. Reduce the oven temperature to 300°F. Pour the lemon- lime filling over the hot crust. Bake until the filling is set, 20 to 25 minutes. Let cool in the pan on a wire rack. Refrigerate until the crust and filling are cold, at least 1 hour or up to 8 hours. Dust the top with the powdered sugar. Remove from the pan using the foil overhang. Cut into 16 squares.
  6. Yields 1 square per serving.

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