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This weekend I needed to make a quick dessert and so I turned to one of my newest cookbooks, Bon Appetit Dessert. Heather actually gave me this amazing cookbook for my birthday and I just couldn’t wait to start trying the delicious recipes! This recipe was for Lemon Shortbread Squares but I switched it up to to make them lime. We LOVED them! I doubled the recipe and put them in a 12×18 bar pan which made them thinner than the original recipe but it was perfect for us. These are just so good and so incredibly easy!
(Adapted from Bon Appetit Desserts)
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1/2 c. sugar
1 Tb. finely grated lime peel
3/4 c. unsalted butter, room temperature
1 Tb. fresh lime juice
2 Tb. cornstarch
1/2 tsp. salt
1 1/2 c. flour
Preheat oven to 300 degrees. Spray pan with nonstick spray.
Using fingertips, rub sugar and lime peel together in large bowl to release essential oils in peel. Add butter. Using electric mixer, beat until mixture in light and fluffy. Beat in lime juice, then cornstarch, and salt, Add flour and beat just until blended. Using fingers, press dough firmly and evenly over bottom of prepared pan. Pierce dough all over with fork.
Bake shortbread until cooked through and just golden brown, about 50 minutes. Cool in pan on rack 10 minutes. Cut and enjoy. Store in an airtight container at room temperature.