Lime Squares with Pistachio Graham Cracker Crust

This creamy dessert is a cross between Key lime pie and traditional lemon bars. 

Crust:
4 Tbsp. (½ stick) butter, melted and cooled
⅔ cup pistachios, shelled
1 cup (4 oz) graham cracker crumbs
¼ cup sugar
1 Tbsp. lime zest, freshly grated

Filling:
2 large egg yolks
1 (14 oz) can sweetened condensed milk
½ cup lime juice, freshly squeezed

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Brush an 8” square baking dish with melted butter. Line bottom with parchment paper, leaving a 2” 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” up sides of prepared pan. Bake until lightly browned, 8-12 minutes. Cool crust, 30 minutes.

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.

Makes 16.

Cook's Note: Lining the pan: Cut parchment 8” wide and at least 12” long. Place parchment in buttered pan (butter will hold paper in place) so it hangs over the sides. This will help you lift the bars out easily.