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! 

Lime Squares with Pistachio-Graham Cracker Crust

4 tablespoons (1/2 stick) unsalted butter, melted
2/3 cup shelled pistachios
3/4 cup graham-cracker crumbs
3 tablespoons sugar
1 tablespoon grated lime zest (the zest of 2 limes)
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice (about 5 juicy limes)


Preheat oven to 350 degrees. Line the bottom of 8x8 inch pan with parchment paper, leaving a 2-inch overhang on all sides.

In a food processor or blender, finely grind pistachios and graham-cracker crumbs, you may need to do this in a few batches in a blender. Then combine together in a bowl, along with sugar and zest. Add in melted butter. Instead of a bowl, you can combine everything in the food processor if you are using one. Reserve 1/4 cup mixture. Press the remaining mixture into bottom 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. Use reserved crumb mixture to sprinkle over the top.

Bake until set, about 15-22 minutes. (I needed 22 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. Store in refrigerator, cover with plastic wrap.

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