Key Lime Squares

A tart, delicate dessert, perfect with afternoon tea.

Yield: 24 Squares
Prep Time: 15 Minutes
Total Time: 55 Minutes

Crust:
•1 Cup all-purpose flour
•⅓ Cup granulated sugar
•6 Tbsp. fat, cut into small cubes (I use ½ margarine and ½ shortening, but you can also use butter)

Filling:
•1 Cup demerara cane sugar
•⅔ Cup key lime juice
•3 Large eggs
•¼ Cup all-purpose flour

Topping:
•2 Tbsp. demerara cane sugar

Start with the crust. Combine all the ingredients for the crust in your food processor and pulse until everything is evenly combined. It should be like a handful of sand. Press the mixture evenly into a parchment lined ¼ sheet pan, and bake in a 325° oven for 10 minutes. Remove from oven and reduce the oven temperature to 300°.

In the meantime, prepare your filling. Whisk together all of the filling ingredients, and pour over the hot crust. Put it back in the oven for 30 minutes. Cool for 10 minutes the sprinkle over topping of cane sugar. You can lightly press in the topping. Cool completely before serving or storing.

☼Please keep in mind that your end result should only be about ¼ of an inch thick, not like a typical "Lemon Bar".