This weeek we had a Memorial Day party to attend, + I knew I wanted to make a dessert, so I decided to make lime squares with pistachio-graham cracker crust.
This time for a little twist, I added a raspberry layer – I thought that the sweetness of the raspberry would work perfectly with the tartness of the lime. Thankfully, the flavors worked great together!
These squares turned out wonderful – the tartness of the lime, the sweetness of the raspberry + the buttery, nutty flavor of the pistachio-graham crust all work beautifully together.
The citrus adds a bright, fresh note that makes them taste light + fresh, even though they’re rich.
Between the bright citrus + sweet raspberry, these really are the perfect warm weather treat – they’re just begging to be served at a springtime dinner party of summer afternoon cookout.
Lime and Raspberry Squares with Pistachio-Graham Crust
Ingredients
Method
- 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 lime 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 for 30 minutes.
- In a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth.
- Spread raspberry preserves/jam evenly into cooled crust. Put in freezer for about 10 minutes, just long enough to set.
- After raspberry layer has set, pour lime filling on top; 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.
