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
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
- 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