Tinky's Cranberry Key-Lime Squares

You may go visit Beth Fish Reads and see what's cookin' this weekend!


This fantastic recipe came from Tinky, and you may find the original at her cooking blog.

Tinky's Cranberry Key-Lime Squares

My notes in are in blue


for the crust:

1 cup flour
6 tablespoons confectioner’s sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter

for the middle:

1/2 to 2/3 cup cranberries - I put them through the food processor to chop them up a bit, since mine were quite large. I used 2/3 cup and may use a few more next time because I love cranberries.

for the filling and top:

2 eggs
2/3 cup sugar
1/4 teaspoon salt
6 tablespoons key-lime juice
2 tablespoons milk
2 tablespoons flour
confectioner’s sugar as needed for dusting - I forgot this but they were still great


Preheat the oven to 325º F.
Butter (I used cooking spray) an 8-inch-square pan. I didn't have one so used a 7x11 which worked fine.

First, prepare the butter crust.
In a small bowl combine the flour, confectioner’s sugar, and salt. Cut in the butter.

Press this mixture (it will be crumbly!) into the bottom of the prepared pan. Bake for 25 minutes. I baked it maybe 15-20 min.
Remove the pan from the oven and allow it to cool for 5 minutes. Press the cranberries into the crust (they may or may not press down effectively; if they float up, they will be just fine!).

Move on to the key-lime filling. In a bowl whisk together the eggs, sugar, salt, and key-lime juice until they are thoroughly combined. Whisk in the milk, followed by the flour.

Pour the filling over the crust and cranberries, and return the pan to the oven. Bake until the filling sets and the edges are just a little brown. In my oven this took about 45 minutes.

Allow the bars to cool in their pan; then cut them into squares.

Out of this world delicious! If you don't have any Nellie & Joe's Key Lime Juice, lemon juice would suffice, but the flavor would be different. N & J's is great stuff, which you could even use in a margarita!