Saturday, May 3, 2008

Lime Squares with Pistachio-Graham Cracker Crust

Watching this episode of Everyday Baking with my sister was very entertaining because John Barricelli has a New York accent. We have never called these lime squares. They are “lime sqways.”

This creamy dessert is a cross between Key lime pie and traditional lemon bars. However, the pistachios added to the crust make it amazing! Who knew those two green foods complimented each other so well! 

By the way, no need to butter and parchment paper the pan. And I needed one more tablespoon of butter for the crust. You can cheat and use RealLime bottled juice, it still tastes great. If you squeeze fresh limes, please be sure to strain the pulp. You just want the juice- if you keep the pulp, you’re adding more flavor which is a bitter flavor so you’ll have to compensate by adding more sugar.


Lime Squares with Pistachio-Graham Cracker Crust


4 tablespoons (1/2 stick) unsalted butter melted and cooled, plus more for pan
2/3 cup shelled pistachios
1 cup (4 ounces) graham-cracker crumbs
1/4 cup sugar
1 tablespoons grated lime zest
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice

Directions

Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.

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 to 12 minutes. Cool crust, 30 minutes.

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 spread to edges.

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 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.

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