Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Lime Squares with Pistachio Graham-Cracker Crust 3.8 (432) 45 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 12, 2017 Rate PRINT Share Prep Time: 20 mins Total Time: 2 hrs 20 mins Yield: 16 This creamy dessert is a cross between key lime pie and traditional lemon bars. Cook Mode (Keep screen awake) Ingredients For the Crust 4 tablespoons (½ stick) unsalted butter, melted and cooled, plus more for pan ⅔ cup shelled pistachios 1 cup (4 ounces) graham-cracker crumbs ¼ cup sugar 1 tablespoons grated lime zest For the Filling 2 large egg yolks 1 can (14 ounces) sweetened condensed milk ½ cup fresh lime juice Directions 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 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 16 squares, wiping knife with a damp kitchen towel between each cut. Cook's Notes Lining the pan: Cut parchment 8 inches wide and at least 12 inches long. Place parchment in buttered pan (butter will hold paper in place) so it hangs over the sides. This will help you lift the bars out easily. Originally appeared: Everyday Food, January/February 2006 Rate It PRINT