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Lime Squares with Pistachio Graham-Cracker Crust

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

Source: Everyday Food, January/February 2006
Total Time Prep Yield

Ingredients

For the Crust

For the Filling

Directions

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.

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Reviews

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How would you rate this recipe?
433
  • aimles74
    4 OCT, 2015
    Turned out great! Perfect amount of lime. I took a flat tenderizer and packed the crust down both before & after baking so it wont fall apart. Also used 5T of butter not 4. Aldi has the shelled pistachios by the trail mix/dry fruit. No neee to shell the nuts. Will be making again!!
    Reply
  • Ceege
    15 MAR, 2013
    Would like to take this to a pot luck. Is it possible to double the recipe and bake in 11 x 9 pan? Thanks for any thoughts on this.
    Reply
  • EATKINS
    4 MAY, 2012
    The only thing I would change is to reduce the amount of lime juice. I used fresh lime juice &measured it exactly. Everyone to whom I served it said it was too tart. So I would lighten it up. I cut smaller pieces,served them on lace doilies and sprinkled them with crumbs reserved from the crust. Nice presentation.
    Reply
  • tony1mandy2
    6 FEB, 2012
    Sorry, I was WRONG! I think i may have a reading disability!!! arghhh! Recipe DOES say half a stick!!! geez...i still did it with a full stick & the crust was great!!!! Thanks & sorry again for my last post!!!!
    Reply
  • tony1mandy2
    6 FEB, 2012
    Loved it! Added a few more pistachios & a little more butter...turned out wonderful! **However, there is a small mistake in the INGREDIENTS.. it calls for 4 T. then says 1 cube butter....i see that one reviewer may have just put the 4 T. ~ if i hadn't read her review & looked @the amount of butter i might have only put in 4T as well instead of a cube...that's the only thing i can say negative about this treat!!! thanks!
    Reply
  • Preciousteph
    30 SEP, 2011
    So disappointing. After all the work of shelling pistachios, you can't taste them at all. The lime overpowers them. The crust seems to need more butter to hold it together; I made it as directed and it only baked on top. The bottom of the crust was still totally crumbly. I wonder if they tested this recipe or just cranked it out like they seem to do often....
    Reply
  • kaylarae
    7 JUL, 2011
    These were pretty good. I felt it needed a little whipped cream on top just to finish it off. It took a long time to shell all those pistachios and I'm not sure they added that much to the crust .... I think I would try a different nut next time. Nice tart though!
    Reply
  • frhrwa
    4 FEB, 2011
    Katello.. email them the recipe.. if you make them you will eat them, and its easier to send the recipe.. ha.. that's what I do..
    Reply
  • katello
    2 FEB, 2011
    I'm thinking of making these, but I would like to mail them to a friend. They seem like they might not travel well. Does anyone have ideas as to how I could wrap them so they won't be a mess by the time they arrive?
    Reply
  • Culinspiration
    30 MAR, 2010
    These. Are. Excellent. I swapped graham crackers for butter cookies, added a raspberry sauce layer, and baked in a tart pan. Gorgeous and delicious! http://culinspiration.wordpress.com/2010/03/29/key-lime-raspberry-torte-with-pistachio-crust/
    Reply

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