Lime Squares with Pistachio Graham-Cracker Crust

Creamy, cold and refreshing. I have to apologize to my older sister for making these. She LOVES lime anything. So Megan, I am sorry. But maybe this will convince you to come and visit me.



For the crust:
4 Tbsp butter, melted and cooled
2/3 cup shelled pistachios
1 cup graham cracker crumbs
1/4 cup sugar
1 Tbsp lime zest

For the filling:
2 large egg yolks
1 14 oz can sweetened condensed milk
1/2 cup fresh lime juice
1 Tbsp lime zest

Set oven to 350 degrees. Spray an 8-inch square baking dish with non-stick spray. Line bottom with parchment paper, leaving a 2-inch overhang on two sides, and spray the paper. Set aside.

In a food processor, finely grind pistachios with graham cracker crumbs, sugar, and zest. Blend in butter. Press mixture into bottom and 1/2 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.

For the filling, in a large bowl, whisk together egg yolks and condensed milk. Add lime juice and zest, whisk until smooth. Pour filling into cooled crust and carefully spread to edges.

Bake until set, about 15 minutes. Cool in pan on rack and then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut. To store in refrigerator, cover with plastic wrap.

Rookie’s Notes: To get a ½ cup of lime juice, I used 3 limes. And the zest of one lime equaled 1 tablespoon.