Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

LEMON AND LIME SQUARES WITH PISTACHIO CRUST

Makes 16 squares

You may accompany the squares with a raspberry coulis.

Ingredients

  • 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
    FOR THE FILLING
    2 large egg yolks
    1 can (14 ounces) sweetened condensed milk
    1/4 cup fresh lime juice
    1/4 cup fresh lemon juice

Preparation

  • 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 chop 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.
    In a large bowl, whisk together egg yolks and condensed milk. Add lime and lemon juices; 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.
Print
Print
Lemon and lime squares with pistachio crust

Add Comment

* Required information
1000
What is the sum of 1 + 2 + 3?

Comments (0)

No comments yet. Be the first!