These delicate dessert bars are topped with a mixture of lime and crystalized ginger. Serve them with tea or part of your holiday cookie tray.

Yield: Makes 16.



  • 1 cup all-purpose flour
  • 1/4 cup packed golden brown sugar
  • 1/4 tsp salt
  • 1/3 cup salted butter, chilled and cubed
  • 1/2 cup chopped pecans
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1/2 tsp baking powder
  • Dash salt
  • 3 tbsp fresh lime juice
  • 1 tbsp grated lime peel
  • 1/2 tsp vanilla
  • 3 tbsp finely chopped crystallized ginger
  • Icing sugar*


  1. Preheat oven to 350°F. Line an 8 inch square baking pan with foil, leaving a 2 inch overhang; grease foil thoroughly.
  2. To prepare crust, process 1 cup flour, brown sugar and 1/4 tsp salt in a food processor just until combined. Add butter and pecans. Process, using an on/off motion, until a coarse meal forms.
  3. Press mixture into prepared pan. Bake at 350°F for 25 minutes or until golden brown.
  4. Meanwhile, whisk together eggs, sugar, 2 tbsp flour, baking powder, dash of salt, lime juice, lime peel and vanilla.
  5. Remove pan from oven and immediately pour egg mixture over hot crust. Sprinkle with ginger.
  6. Bake at 350°F until set, about 25 minutes. Cool in pan on a rack.
  7. Using foil as an aid, lift square from pan. Gently peel off foil.
  8. Dust with icing sugar; cut into squares. Refrigerate for up to 4 days. May be frozen for up to 1 month.
Nutritional analysis per 1 square:

155 calories, 6.9 g fat, 2 g protein, 21.9 g carbohydrate, 0.6 g fibre, 103 mg sodium

*Ingredient not included in nutritional analysis.