Fresh lemon-lime squares

5
5
5
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
16
Difficulty
Moderate
You will need about 3 lemons and 2 limes to get the amount of juice needed for these tart, tasty citrus squares that make a great dessert to a light dinner. We also love these pucker-producing squares as part of the cocktail party food spread. They are a great little bite that isn't too sweet to pair with drinks. The cornmeal and egg whites keep the crust lighter than most lemon bar preparations, too, so they are a no guilt indulgence whenever you serve them!

Ingredients

Cooking spray

4 spray(s)

All-purpose flour

1 cup(s)

Uncooked unenriched white cornmeal

¼ cup(s)

Baking powder

tsp

Table salt

tsp

Egg(s)

2 large egg(s)

Egg white(s)

1 large

Water

1 tsp

Unsalted butter

2 Tbsp, softened

Sugar

1 cup(s)

Lemon zest

2 tsp, grated

Fresh lemon juice

cup(s)

Lime zest

2 tsp, grated

Fresh lime juice

6 Tbsp

Powdered sugar (confectioner's)

1 Tbsp

Instructions

  1. Preheat the oven to 350°F. Line an 8-inch square baking pan with foil, allowing the foil to extend over the rim of the pan by 2 inches. Spray with nonstick spray.
  2. Whisk together 2⁄3 cup of the flour, the cornmeal, baking powder, and salt in a small bowl; set aside. With a fork, beat together the eggs and egg white in a small bowl. Transfer 1 tablespoon of the beaten egg mixture to a cup; stir in the water. Set aside both egg mixtures.
  3. With an electric mixer on low speed, beat the butter in a medium bowl 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 pan. Bake until golden brown, about 22 minutes.
  4. Meanwhile, whisk together the remaining 1/3 cup of flour and 3/4 cup of granulated sugar in a medium bowl. Whisk in the remaining egg mixture until blended. Add the lemon zest and juice and lime zest and juice, whisking until well blended.
  5. Reduce the oven temperature to 300°F. Pour the lemon-lime mixture over the hot crust. Bake until the filling is set, 20 – 25 minutes. Let cool in the pan on a rack. Refrigerate until cold, at least 1 hour or up to 8 hours. Dust with the confectioners’ sugar. Lift from the pan using the foil as handles; cut into 16 squares. Yields 1 square per serving.