There weren’t any actual “father’s” in my house on Father’s Day this past weekend but we celebrated none the less. Devin had a friend from school stay over Saturday night and we took them out to eat Hibachi. Sunday we played at the pool and made chicken wings and deviled eggs for lunch. I decided that having an extra mouth to feed in the house was a good excuse to make dessert!
You can see the little specks of pistachio in the crust. YUMMMM!!!
How good does this look?
Travis got a bite while I went to get my camera 🙂
These bars are tangy from the lime juice and sweet from the raspberry jam. The crust is to die for! I can’t wait to try the crust with a cheesecake-like topping. Surely these would be a hit at any party, event or just an ordinary afternoon.
Lime and Raspberry Squares with Pistachio-Graham Cracker Crust
From Fearless Homemaker
- 4 tablespoons unsalted butter
- 2/3 cup shelled, unsalted pistachios
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1 tablespoon lime zest
- 2 large egg yolks
- 1 can sweetened condensed milk (I used light)
- 1/2 cup fresh lime juice
- 1/2 cup raspberry preserves
- Preheat oven to 350 degrees. Butter a 8×8 inch pan. Line with parchment paper (I skipped this because I used the rest of my parchment paper for baking the wings).
- For the crust, in a food processor, grind pistachios, graham crackers and sugar together. Add lime zest and cold butter cubed and process until it’s a sandy/clumpy texture. Dump into the bottom on the greased pan and press down into the bottom of the pan (since I used a slightly bigger pan than the recipe called for I only covered the bottom of the pan and not the sides). Bake for 8-12 minutes until lightly browned. Let cook for 30 minutes.
- When crust has cooled cover with raspberry preserves (I added the whole 12 ounce jar). Put in the freezer for about 10 minutes or until set.
- Meanwhile, combine lime juice, condensed milk and egg yolks and wisk together until smooth. Remove dish from freezer, pour filling on top.
- Bake for about 15 minutes or until set. Cool in the dish on a rack and then chill in the fridge for at least an hour. Cut into squares, wipe knife with damp kitchen towel or paper towel between slices to clean (resist urge to lick the knife). Serve and enjoy!