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Key Lime Squares

Key Lime Squares
Total Time:
1 hour, 30 minutes
Active Time:
15 minutes


6 tablespoons unsalted butter, melted
2 limes, for zest
4 large eggs
1 (14-oz) can sweetened condensed milk
1/2 cup Key lime juice
2 cups frozen nondairy whipped topping, thawed
24 gingersnap cookies, finely crushed
1/4 cup sugar


  1. Preheat oven to 325°F. Melt butter, then set aside to cool slightly.
  2. Zest limes (1 tablespoon). Separate eggs, keeping the yolks and discarding the whites. Whisk egg yolks and zest 1–2 minutes or until pale in color and slightly thickened. Whisk in milk and Key lime juice; set aside. Set topping out to thaw.
  3. Place cookies in food processor bowl; process until crumbs are fine. Place crumbs in medium bowl (reserving 2 tablespoons for garnish); stir in butter and sugar. Press mixture into bottom and slightly up sides of 9-inch square baking dish.
  4. Pour lime juice mixture in dish; bake 20–25 minutes or until filling is set and light golden. Cool completely in pan (or chill 1 hour) before cutting. Top with whipped topping and sprinkle with reserved crumbs. Serve.

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Nutritional Information

Amount per 1/16 recipe serving: Calories 220, Total Fat 11.00g, Sat Fat 6.00g, Trans Fat 0.00g, Chol 70mg, Sodium 65mg, Total Carb 27g, Fiber 0.00g, Sugars 23g, Protein 3g, Calc 6%, Vit A 6%, Vit C 0%, Iron 0%

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