Best Ginger Lime Squares Recipes

GINGER LIME TART

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Zest 1 lime, then juice all 4 limes. Combine lime zest, juice, cream, sugar, eggs, egg yolks, and ginger in a large bowl. Whisk until well combined and pour into the prepared crust.
• Bake in the preheated oven until set, about 45 minutes. Let cool slightly.
• Meanwhile, heat lime marmalade over low heat until melted. Remove from heat and cool slightly, about 5 minutes. Pour lime marmalade over the warm tart and spread out evenly. Allow to cool completely before slicing and serving.

LIME GINGER SQUARES

Steps:

• Preheat oven to 350°F. Line an 8 inch square baking pan with foil, leaving a 2 inch overhang; grease foil thoroughly.
• To prepare crust, process 1 cup flour, brown sugar and 1/4 tsp salt in a food processor just until combined. Add butter and pecans. Process, using an on/off motion, until a coarse meal forms.
• Press mixture into prepared pan. Bake at 350°F for 25 minutes or until golden brown.
• Meanwhile, whisk together eggs, sugar, 2 tbsp flour, baking powder, dash of salt, lime juice, lime peel and vanilla.
• Remove pan from oven and immediately pour egg mixture over hot crust. Sprinkle with ginger.
• Bake at 350°F until set, about 25 minutes. Cool in pan on a rack.
• Using foil as an aid, lift square from pan. Gently peel off foil.
• Dust with icing sugar; cut into squares. Refrigerate for up to 4 days. May be frozen for up to 1 month.

LIME & GINGER BARS

Steps:

• Line a 18 x 23 cm roasting tin with foil, then lightly grease. Heat oven to 180C/160C fan/gas 4 and put a baking sheet in to heat up. Crush the biscuits until very fine.
• Mix the crumbs and butter together well, then press into the bottom of the tin, squashing down firmly. Slide tin onto the baking sheet and bake for 20 mins until very dark golden all over.
• Meanwhile, make the filling. Stir the flour and sugar together, make a well in the middle, then work in the eggs and yolk until smooth. Mix in the lime zest and juice. Pour the filling onto the hot base, return to the oven and turn the heat down to 160C/140C fan/gas 3. Bake for 20 mins or until set in the middle. Cool on a wire rack, then cut into bars.

GINGER-LIME SQUARES

Steps:

• FOR CRUST:
• 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.
• FILLING:
• Puree first 6 ingredients in processor.
• 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.