Brown Butter Lime Squares
Servings Prep Time
162-inch squares 15minutes
Cook Time
40minutes
Servings Prep Time
162-inch squares 15minutes
Cook Time
40minutes
Ingredients
Crust
Lime Filling
Instructions
Brown Butter
  1. Preheat oven to 350 degrees F and butter 8-inch pan very well.
  2. Using a small saucepan, melt butter on medium heat. *Tip: use a pan with a light-colored bottom to keep track of the color. Once butter has completely melted it will begin to foam, continue to cook until foam begins to subside and butter begins to brown and gives a nutty aroma. Watch carefully and do not leave pan unattended because this step can happen quickly. You will also find lightly browned specks begin to form on bottom of pan. Remove from heat and place in heat-proof bowl. Scrape all the brown specks that formed on bottom of pan! If butter starts to blacken it’s burnt, dump it and start over. It will not taste good.
Crust
  1. In medium bowl, mix flour, sugar, salt, melted brown butter and vanilla until just smooth. Place batter in 8-inch pan and press with your hands until smooth and level. With fork, dock (prick) dough all over to insure crust cooks evenly and doesn’t bubble up. Place crust in fridge for about 15 minutes to chill. Bake at 350 degrees F for about 20-22 minutes until edges light golden brown. Remove from heat and slightly cool. Keep oven on.
Lime Filling
  1. Whisk together eggs, sugar, flour, melted butter, salt and mix well. Add fresh lime juice and lime zest and whisk until combined very well-about one minute. Pour the filling into pan and carefully place in the oven. Bake for 15-20 minutes until filling is just set and stops jiggling. Check at 15 minutes! Mine only took 15 minutes to cook and I probably could have taken it out a minute sooner. Allow the lime bars to completely cool before cutting to insure nice clean squares. Dust with powdered sugar right before serving and enjoy! Store in an airtight container at room temperature for up to three days. If its too warm where you are then place in fridge.