Pistachio-Lime Squares

“The lime trees were in bloom. But in the early morning, only a faint fragrance drifted through the garden, an airy message, an aromatic echo of the dreams during the short summer night.”  Isak Dinesen

Citrus desserts are my favorite.  Key Lime pies, Lemon tarts, lemon squares, yes please! When I came across these lime squares made with a pistachio crust, I knew I’d have to make them.  With triple layers of lime flavor, they have a satisfying tartness.  Not too sweet with a lovely nuttiness to the crust and a silky smooth filling, they were delicious albeit a bit crumbly.  

Pistachio-Lime Squares

Adapted from Martha Stewart

For the crust:

  • 4 tablespoons unsalted butter
  • 1 cup graham cracker crumbs
  • 2/3 cup shelled pistachios
  • 1/4 cup sugar
  • zest of 1 lime

For the filling:

  • 2 large egg yolks
  • 1 14-once can of sweetened condensed milk
  • zest of 1 lime
  • 1/2 cup freshly squeezed lime juice(from about 3 limes)


  1. Preheat oven to 350F.
  2. Butter a 9-inch square baking dish.  Line the bottom with parchment paper, leaving 2 sides with a 2-inch overhang.
  3. In a food processor, finely grind the pistachios with the graham cracker crumbs, sugar and lime zest.  Press in the bottom and up 1″ of the sides of the prepared pan.
  4. Bake the crust 8-12 minutes until lightly browned.  Cool 1/2 hour.
  5. Beat the egg yolks, condensed milk, lime juice and lime zest until smooth.  Pour into the cooled crust and spread to the edges. Bake 15 minutes.  Cool in pan on a rack then chill for at least an hour before slicing with a serrated knife into 16 squares, wiping with a damp cloth after each cut.

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