Lime Squares With Pistachio Graham-Cracker Crust |
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Prep Time: 0 Minutes Cook Time: 27 Minutes |
Ready In: 27 Minutes Servings: 4 |
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This creamy dessert is a cross between Key lime pie and traditional lemon bars. For a lighter version, substitute fat-free sweetened condensed milk - Another fantastic recipe from Martha!! Ingredients:
4 tablespoons unsalted butter, melted and cooled plus more for pan |
2/3 cup shelled pistachios |
1 cup graham cracker crumbs |
1/4 cup sugar |
1 tablespoon grated lime zest |
2 large egg yolks |
1 (14 ounce) can sweetened condensed milk |
1/2 cup fresh lime juice |
Directions:
1. Preheat oven to 350°F Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on 2 sides.
2. In a food processor, finely grind pistachios with graham-cracker crumbs, sugar and zest. Blend in butter. Press mixture into bottom and 1-inch up sides of prepared pan. Bake until lightly browned, 8-12 minutes. Cool crust, 30 minutes.
3. To Make The Filling: In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spreading to edges.
4. Bake until set, about 15 minutes. Cool in pan on rack then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to cutting board. With a serrated knife, cut into 16 squares, wiping knife clean with a damp kitchen towel between each cut. To store in refrigerator, cover in plastic wrap.
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