Photo of Fresh Lemon-Lime Squares by WW

Fresh Lemon-Lime Squares

6
Point(s)
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), divided

Uncooked unenriched white cornmeal

¼ cup(s)

Baking powder

tsp

Table salt

tsp

Egg(s)

2 large egg(s)

Egg white(s)

1 large

Unsalted butter

2 Tbsp, softened

Sugar

1 cup(s), divided

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 dish with foil, leaving an overhang of 2 inches on opposite sides. Coat the foil with cooking spray.
  2. In a small bowl, whisk ⅔ 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 ¼ 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 ¼ 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 ⅓ cup flour and ¾ 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. Serving size: 1 square