Pistachio lime bars - from Barefoot Contessa
Ingredients:
- FOR THE CRUST
- 4 tablespoons unsalted butter, melted and cooled
- 2/3 cup shelled pistachios
- 4 ounces graham-cracker crumbs
- 1/4 cup sugar
- 1 tablespoons grated lime zest
- FOR THE FILLING
- 2 large egg yolks
- 14 ounces sweetened condensed milk
- 1/2 cup lime juice
- Preheat oven to 350 degrees.
- Line bottom of an 8-inch square pan with parchment paper, leaving a 2-inch overhang on two sides.
- 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.
- 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 squares, wiping knife with a damp kitchen towel between each cut.
- To store in refrigerator, cover with plastic wrap.