• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Wine Lover's Kitchen
  • About
  • Father's Day
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Father's Day
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Father's Day
    • Recipes
    • Wine
    • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home » Desserts

    Tequila Lime Squares

    Published: Sep 12, 2016 · Modified: May 4, 2022 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    These Tequila Lime Squares are a tangy /sweet contrast.  So simple to make they are a really satisfying finish to a casual meal.

    Tequila lime squares topped with whipped cream on a plate.

    You can make this year round because the ingredients are readily available but in the winter the limes we get in Canada are not as juicy as they are in the summer.  To get the most juice out of your limes let them come to room temperature and then roll them around with a heavy hand on your counter.  This will break them down inside a bit and give you more juice. In winter I used 6 good size limes when I made this and I still had to top the amount up with a bit of store bought lime juice.  In the summer about 3-4 good size limes should do it. They are still delicious but the more fresh lime juice you can use the better.

    I cut them into 1 ½ - 2 " squares and top each serving with a dollop of sour cream or whipped cream.  The sour cream heightens the salty/sweet tanginess I find. Whipped cream makes them more traditionally sweet. It is so easy with that handy  real cream that comes in a can with a nozzle to make cute little swirls!

    These are a cinch to make. 3 ingredients for the  Graham cracker crust get pressed into your baking pan. You can use a fork or get a handy dandy mini-roller like mine below. You don't even have to pre-bake the crust for this recipe making it even simpler!

    Graham Cracker Crust

    Then you mix up your filling and pour it over the crust.  Pop it in the oven  for about 35- 40  minutes.

    Tequila Lime Sqaures fresh out of the oven

    Let them cool for a few hours before cutting them.  If you use whipping cream with cream of tartar you can spread or pipe the whipped cream in advance. If you are using sour cream or the real whipped cream from a can then I would top them just a few hours before serving.

    I really like them with a final sprinkle of lime zest because it give just a tiny hit of tang.  Optional - but hey- you just used all those limes for the juice so put the zest to work as well!

    Tequila Lime SquaresStorage

    You can make these a couple of days ahead if you don't put the cream topping on.  Whipped cream with cream of tartar you could do up to 24 hours in advance.  And... they freeze well without the topping or with the whipped cream and cream of tartar.  Bonus! Make ahead!

    Related Recipe

    Want an idea to use up the leftover egg whites (besides the obvious omelette..). You can make this Frozen Walnut Torte.  It is a great summer time dessert and is meant to be frozen so you can make it now and serve it for your next gathering!  It is absolutely delicious as is but if you want to summer-ize it  replace the walnut topping with fresh seasonal fruit.  Add the fruit just before serving though.

    frozen-walnut-torte

    Recipe updated June 9, 2018.

    Tequila lime squares topped with whipped cream on a plate.

    Tequila Lime Squares

    A classic graham crust with a custard filling. No stove top work required. It all bakes nicely in the oven! Tequila, lime and whipped cream makes these squares sweet, tangy and refreshing!
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
    Prevent your screen from going dark
    SaveSaved!
    Print Pin Facebook
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes mins
    Cook Time: 40 minutes mins
    Total Time: 1 hour hr
    Servings: 30 squares

    Ingredients

    Crust

    • 1 ¾ cups graham cracker crumbs
    • 3 Tbsps sugar
    • ½ cup unsalted butter, melted

    Filling

    • 2 300ml cans sweetened condensed milk (about 2 ⅓ cups)
    • 5 egg yolks (reserve 3 whites as per below)
    • ½ cup fresh lime juice zest 2-3 limes before juicing
    • ¼ cup Tequila
    • 3 egg whites
    • 1 ½ Tbsps white sugar

    Topping

    • 1 cup 35% whipping cream See Recipe Note 1 if using sour cream or canned whipped cream
    • ¼ teaspoon cream of tartar
    • lime zest

    Instructions

    Crust

    • Melt butter and mix in to crumb/sugar mix. Dampen all crumbs and press into a 9 X 13" oven proof pan.

    Filling

    • Preheat oven to 325 degrees.
    • Wash and zest 2-3 limes before extracting their juice. Reserve zest.
    • Mix condensed milk, egg yolks, lime juice and tequila in a bowl. Stir well to incorporate evenly.
    • In a large bowl, beat egg whites and sugar until soft peaks form.
    • With a spatula, gently fold in about 1 ½ cups of the milk mixture. Then fold in the remaining milk mixture gently, just until incorporated.
    • Pour filling into the crust and bake 35- 40 minutes until center is fairly firm. A tester should come out with a bit of moist filling attached.
    • Cool pan and then chill at least 2 hours or up to 24 hours.
    • 1. Whip the 35% cream with cream of tartar until it holds stiff peaks. Spread or pipe whipped cream on top of the squares. Sprinkle lime zest evenly over the whipped cream. or 2. If using sour cream see Recipe note 2.
    • When ready to serve cut into 1 ½ - 2 " squares.

    Notes

    Recipe Note 1 - If you are using canned whipped cream or sour cream add the dollops at most a couple of hours before serving.  Sprinkle with lime zest.
     

    Nutrition

    Calories: 182kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 73mg | Potassium: 116mg | Fiber: 0.02g | Sugar: 17g
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Deb

      June 23, 2018 at 7:32 pm

      In step 4 you mention beating the egg whites with sugar. What sugar and how much, please? I only saw measurements for sugar given for the crust. And also egg white is not mentioned in the filling section as being one of the components. It might just be me, but I find this part confusing. I would appreciate your input. Thank you so much!

      Reply
      • thewineloverskitchen

        June 25, 2018 at 5:58 pm

        I am so sorry Deb ... I corrected the recipe to show 3 egg whites and 1 1/2 Tbsps of sugar that you beat up in step 4. Thanks for asking and I hope I didn't mess you up too badly.

        Reply

    Primary Sidebar

    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

    Learn more about me →

    Father's Day Recipes

    • French Brie Burger
    • Juicy burgers filled with melted cheese, caramelized onion and bacon, on a bun on a summery plate with dill pickle slices.
      Beer Can Stuffed Burgers
    • bourbon-bacon-burger
      Double Bourbon Bacon Burgers
    • Quartered quesadillas on a plate with avocado on the side
      Grilled Chicken Quesadillas

    Popular Recipes

    • Close up of creamy Cafe de Paris sauce.
      Café de Paris Sauce - The Original 'Secret Sauce'
    • Puffy, crispy flour tortilla flavoured with olive oil and chili, lime seasoning.
      Air Fryer Tortillas
    • Golden brown spinach feta scones on a plate.
      Savoury Spinach and Feta Scones
    • Piece of Italian crumb cake with pistachio cream filling, topped with crushed pistachios and icing sugar.
      Pistachio Cream Crumb Cake
    • Medium rare beef tenderloin sliced on a platter.
      Air Fryer Beef Tenderloin
    • Baked sweetened condensed milk buns piled in a basket.
      Bread Machine Sweetened Condensed Milk Dinner Rolls

    Footer

    ↑ Back to top

    Home

    Recipes Wine

    About

    • Privacy Policy & Disclaimer
    • Accessibility Policy
    • About

    Newsletter

    Tired of wandering around looking at wine labels? Get recipes and my Best Buy wine picks every two weeks!

    • Sign Up!

    Contact

    • Contact

    Follow me on:

    • Facebook
    • Pinterest
    • X -Former Twitter

    Copyright © 2025 The Wine Lover's Kitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.