Lime bars

Once again in the practice of hypocrisy, I find myself enjoying yet another “Martha” recipe.  Maybe it’s a trend I should just accept. I told Greg’s mom I would bring dessert for Easter down on Long Island, so I knew I had a challenge as to what to make. I needed something easy, which could sit for a few days, and would travel well. I had pinned these bars a while back, and while frantically going through my pins, I stumbled upon them. Who wants to bring bad dessert to their future in laws?!  They are perfect for Easter/Springtime. They are just the prettiest shade of pale green, they are citrusy, and they only require 7 ingredients! Enjoy these bars whenever you want though, because they are delicious.

 Lime bars

Makes 16 bars || Active time: 25 minutes || Total baking time: 1 hour and 15 minutes

Ingredients:

For the crust:

1 cup crushed graham crackers (you can buy them crushed also)

2/3 cup finely ground pistachios

4 Tbsp butter, melted (1/2 stick)

1 tsp chopped lime zest (make sure to zest the lime before juicing it!)

Parchment paper cut to fit an 8x8 pan, with 2” excess hanging

For the filling:

2 egg yolks

1 can sweetened condensed milk (you can use fat free)

½ cup lime juice

Preheat oven to 350. Butter an 8x8 pan and add the cut parchment paper to the pan.  Make sure there is a 2” overhang so you can pull the finished bars out easily.

In a bowl combine the crushed graham crackers, pistachios, and lime zest. You can use a food processor to crush the pistachios but if you don’t have one, you can use a gallon size Ziploc bag and a rolling pin. Add the melted butter and stir until the mixture resembles sand. Dump the crust into the pan and pack it gently. Bake for 9-11 minutes. Let cool for at least 20 minutes.

To make the filling, add the egg yolks and sweetened condensed milk. Mix with a whisk until the yolks are fully incorporated. Slowly add the lime juice while whisking continuously. Beat with a whisk for 2 minutes until the mixture thickens slightly. Dump the filling over the crust. Bake for 15 minutes.

Let cool for at least an hour and then chill for a minimum of 3-4 hours. The bars will keep for up to 3 days, uncut. When you are ready to serve them, pull them out of the pan with the parchment paper. Using a serrated knife, cut the bars into 16 pieces. To get a smooth cut, wipe the blade clean in between each cut.