Alot of people are passionate about lemon squares or lemon bars. It's understandable; the combination of tart, sweet, sort of gooey citrus filling and buttery, shortbread-like crust is good. Really good. There's almost nothing like the bright taste of a lemon bar to lift you out of the winter doldrums.
ALMOST nothing, because I have to inform you that this cookie is better. It's lime filling is not only a bit more unusual than lemon filling, but it has a more distinctive flavor and it stands up better to all the sugar in the filling and to the buttery crust. Plus the addition of toasted, slivered almonds to the crust not only adds another layer of flavor, but it also provides a nice crunch. Besides, this cookie happens to be one of my husband's favorites.
I'm not sure where I got this recipe. I thought I got it from my mom, but when I asked her about it she claimed she got it from me. Regardless of its provenance (sorry about the lack of attribution), I promise you that lime almond squares will become one of your favorites too.
Lime Almond Squares
1 cup flour
1/4 cup packed light brown sugar
1/2 teaspoon salt
6 tablespoons well chilled unsalted butter, cut into 1/2-inch pieces
1/4 cup toasted slivered almonds
3/4 cup sugar
3 tablespoons fresh lime juice
1 tablespoon grated lime zest
1/2 teaspoon baking powder
pinch of salt
Powdered sugar and lime curls, for garnish
1. Preheat oven to 350F. Line 8-inch baking pan with tin foil; butter foil.
2. Mix together flour, brown sugar and salt. Add butter and nuts, and blend together until a fine meal forms.
3. Press evenly into the bottom of the greased, foiled pan and bake until golden brown, about 20 minutes.
1. Blend together sugar, eggs,lime juice, lime zest, baking powder and salt until smooth.
2. Pour filling onto hot crust and bake until filling is slightly browned and just springy to the touch, about 20 minutes.
3. Cool completely. Lift foil from pan, peel off foil and cut into 16 squares. Dust with powder sugar and garnish with lime curls.