Lime Squares With Pistachio Graham Cracker Crust Recipes

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KEY LIME BARS



Key Lime Bars image

This recipe is based on the famous Key lime pie from Joe's Stone Crab restaurant in Miami Beach. If you can't find Key limes, use regular fresh lime juice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 16

Number Of Ingredients 9

1 cup plus 2 1/2 tablespoons finely ground graham cracker crumbs
1/3 cup sugar
5 tablespoons unsalted butter, melted
3 large egg yolks
1 1/2 teaspoons finely grated lime zest
2/3 cup fresh Key lime juice (about 23 Key limes total)
1 can sweetened condensed milk (14 ounces)
1/4 cup heavy cream
2 Key limes, thinly sliced into half-moons

Steps:

  • Make crust: Preheat oven to 350 degrees. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass baking dish. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack. (Leave oven on.)
  • Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes. Reduce speed to low. Add lime juice; mix until just combined.
  • Spread filling evenly over crust using a spatula. Bake, rotating dish halfway through, until filling is just set, about 10 minutes. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).
  • Cut into 2-by-2-inch bars. Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with whipped cream and a slice of lime.

LIME SQUARES WITH PISTACHIO GRAHAM-CRACKER CRUST



Lime Squares With Pistachio Graham-Cracker Crust image

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

Provided by Chef mariajane

Categories     Bar Cookie

Time 27m

Yield 16 squares

Number Of Ingredients 8

4 tablespoons unsalted butter, melted and cooled plus more for pan
2/3 cup shelled pistachios
1 cup graham cracker crumbs
1/4 cup sugar
1 tablespoon grated lime zest
2 large egg yolks
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lime juice

Steps:

  • Preheat oven to 350°F Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on 2 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, 8-12 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 spreading 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 cutting board. With a serrated knife, cut into 16 squares, wiping knife clean with a damp kitchen towel between each cut. To store in refrigerator, cover in plastic wrap.

Nutrition Facts : Calories 177.3, Fat 8.5, SaturatedFat 3.8, Cholesterol 42.3, Sodium 85.6, Carbohydrate 22.8, Fiber 0.7, Sugar 18.8, Protein 3.8

LIME SQUARES WITH PISTACHIO GRAHAM-CRACKER CRUST



Lime Squares with Pistachio Graham-Cracker Crust image

This creamy dessert is a cross between key lime pie and traditional lemon bars.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h20m

Yield Makes 16

Number Of Ingredients 8

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
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice

Steps:

  • 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.

PISTACHIO LIME SQUARES



Pistachio Lime Squares image

Provided by Food Network

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 11

1 cup all-purpose flour
1/2 cup unsalted butter, cut into 16 small pieces
1/4 cup confectioners sugar, plus extra for garnish
Pinch of salt
2 large eggs
3/4 cup sugar
1/2 teaspoon baking powder
1 tablespoon finely grated lime zest
1/3 cup fresh lime juice
Small pinch salt
1/3 cup shelled, unsalted pistachio nuts, coarsely chopped

Steps:

  • Preheat the oven to 350 degrees and lightly butter an 8 x 8-inch baking pan.
  • In a medium mixing bowl, combine the flour, butter, confectioners sugar, and salt and rub the mixture between your fingertips until it is the consistency of large moist breadcrumbs. Press the sweet dough evenly onto the base and about 1 inch up the sides of the prepared baking pan, and place the pan in the freezer for 10 minutes to firm the pastry. Bake in the center of the oven for 30 to 35 minutes, or until the pastry is firm and golden brown all over.
  • Meanwhile, in a large bowl, beat the eggs together with the sugar until the sugar is dissolved and the mixture is pale. Beat in the baking powder, lime zest, lime juice, and salt. Stir in the pistachio nuts. Pour this mixture over the prebaked crust, making sure that the pistachios are evenly distributed, and return to the oven for 20 to 25 minutes more, or until the filling is set and puffy. Transfer the pan to a rack to cool and refrigerate for at least 1 and preferably 2 hours, or overnight, tightly covered. Just before serving, sift a little confectioners sugar over the top and cut into squares.

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