Papaya-lime squares

19 Feb

I love lemon squares, so I decided to adapt them a bit for Senegal.

Shortbread Crust:

1/2 cup butter, room temperature
1/4 cup sugar
1 cup all purpose flour
1/8 teaspoon salt

Beat the butter and sugar until smooth. Add the flour and salt and beat until the dough just starts to come together. Press onto the bottom of an 8×8 pan and bake in preheated oven at 350°F for about 18-20 minutes, or just until lightly brown around the edges.

Papaya-lemon filling:

1 cup granulated white sugar
2 large eggs
1/4 cup fresh lime juice
1/4 cup papaya, puréed
2 tablespoons flour

Beat the sugar and eggs until smooth. Add the lime juice and papaya purée and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 17-20 minutes, or just until the filling has set.

Remove from oven and place on a wire rack to cool. Slice and serve!

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