1 cup (250 mL) flour
1/4 cup (50 mL) packed golden brown sugar
1/4 tsp (1 mL) salt
1/3 cup (75 mL) butter, chilled and cubed
1/2 cup (125 mL) chopped pecans
2 eggs
3/4 cup (175 mL) sugar
2 tbsp (25 mL) flour
1/2 tsp (2 mL) baking powder
Dash salt
3 tbsp (40 mL) fresh lime juice
1 tbsp (15 mL) grated lime peel
1/2 tsp (2 mL) vanilla
3 tbsp (40 mL) finely chopped crystallized ginger
Icing sugar

Line an 8 inch (20 cm) square baking pan with foil, leaving a 2 inch (5 cm) overhang; grease foil thoroughly. To prepare crust, process 1 cup (250 mL) flour, brown sugar and 1/4 tsp (1 mL) salt in a food processor just until combined. Add butter and pecans. Process, using an on/off motion, until a coarse meal forms. Press mixture into prepared pan. Bake at 350°F (180°C) for 25 minutes or until golden brown. Meanwhile, whisk together next 8 ingredients (eggs through vanilla). Remove pan from oven and immediately pour egg mixture over hot crust. Sprinkle with ginger. Bake at 350°F (180°C) for 25 minutes or until set. Cool in pan on a rack. Using foil as an aid, lift square from pan. Gently peel off foil. Dust with icing sugar; cut into squares. Refrigerate for up to 4 days. May be frozen.

Last updated on February 15, 2019