Lime Squares with Pistachio-Graham Cracker Crust (Everyday Baking)

Yum! Too much lime taste for me, but I love the combo between lemon squares and key lime pie. I like the pie texture of the filling. Thomas asked "how much butter is in the filling?" Answer: None. Half a stick in the crust though. I took them into work for the St. Paddy's Day potluck. I'm making these for Easter!

Recipe:

ingredients
	For the Crust: 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 1/2 cup fresh lime juice

This creamy dessert is a cross between Key lime pie and traditional lemon bars. For a lighter version, substitute fat-free sweetened condensed milk.

1. 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.
2. 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.
3. 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.
4. 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. To store in refrigerator, cover with plastic wrap.

From: <http://www.pbs.org/everydayfood/baking/recipes/lime_squares.html>