I love treats made with lemon or lime. A few of my favorites are a Lemon Bar with White Chocolate Chips, the infamous Coco Cabana Bars, and the Lemon lime Tarts with a Biscotti Crust to just nane a few. Oh yea, and the Lemon Cream pie I made just a few weeks ago was excellent too, not to mention the Coconut Lime Cake! Yea, I guess I have a think for Citrus.
So it really should not be a surprise that I would pick something citrus for Martha Monday. My pick this week is for a Lime bar with a Pistachio Graham Cracker Crust! The filling for these bars, is the same for the Lemon-lime Tarts, except I used all lime juice and added some coconut.
The difference with these bars, is in the crust. The ground pistachios gave a subtle difference in the taste and texture. Not enough to run out and buy the nut specifically for this recipe, but a great way to use up any leftover nut you may have in your pantry. Or leave them out completely and use a little more graham cracker.
No matter how you slice these jewels, they are delicious!
Lime Squares w/Pistachio Graham Crust
Ingredients
-
For the Crust
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled,
- 2/3 cup shelled pistachios
- 1 cup 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
- 1/2 cup fresh lime juice
- 1/2 cup coconut
Directions
- Preheat oven to 350 degrees.
- Spray an 8-inch square baking dish with non-stick spray.
- 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.
- With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut
- Sprinkle with more coconut if desired
- Enjoy.
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These look really cute with the coconut on top. Sounds like you do like your citrus!
Perfect for spring and summer!
Oh I am totally diggin’ the pistachio crust on these. I just made key lime and coconut bars last night (going up today) and now I can only imagine how much more epic they’d be with pistachio! Stroke. of. Genius.
Now THIS is what I’ve been looking for. I’m afraid that I will eat the whole pan of them. But, hey. You gotta take a risk to reap the rewards.
Oh these look so good! I saw the photo on pinterest and knew I’d be clicking on it and then I realised it was your photo! I love the addition of green coconut – so festive!
I love citrus too. This is a fun, delicious dessert for St. Patty’s Day.
Yum! I’m loving the idea of pistachios in the crust!
These were so delicious and so full of citrus flavor! Thanks for a great pick, Megan!
I must admit I ate more of my share of these they were so good. I like how you added the coconut on top, I just spinkled pistachios on mine. I will have to check out and pin this photo.
These sound amazing! I am smack dab in the middle of a lime faze
Hi Megan: What a lovely blog you have here!
You had me at pistachio graham-cracker crust with this post. I’ll be making this for sure! 
Have a nice weekend and thanks for the follow on Twitter!
Megan, Loving the idea of pistachios in the crust. Gotta try that or maybe some other kinds of nuts–just to use up leftovers as you said. Seems like I always have some hanging around.