Adapted from Martha Stewart
This super-rich recipe is packed with delicious lime flavor. The original recipe called for pistachios in the crust, but I omitted them and replaced the volume of pistachios with graham cracker crumbs. The crust is very crumbly, so you could reduce the amount of crumbs or increase the amount of butter. In my opinion, there was too much filling (1 cm), so you could always cut the filling in half. I also omitted the lime zest, mainly because zesting takes too much time; it tasted fine without the zest. This recipe is really similar to Martha Stewart’s Lime Bar recipe. (If you’re concerned about the extra egg whites, here are some suggestions for using them up.)
Makes about: One 9×13 pan
Prep time: 20 minutes
Bake time: 12 minutes+15 minutes
1 stick unsalted butter, melted
3 cups graham-cracker crumbs
½ cup sugar
2 tbsp lime zest (optional)
4 egg yolks
2 cans (14oz) sweetened condensed milk
1 cup fresh lime juice
Citrus juicer (I used a fork instead)
1. Make crust: combine melted butter, graham-cracker crumbs, sugar, and zest. Press into parchment paper-lined 9×13 pan. If you’d like, you can pile the crust up ~1 inch along the edges.
2. Bake crust for 8-12 minutes.
3. Prepare filling: mix egg yolks, sweetened condensed milk, and lime juice. Whisk until combined.
4. Pour filling into prepared crust.
5. Bake 15 minutes until set. Note: a knife in the center won’t necessarily come out clean. But it’s set when the filling doesn’t jiggle when the pan is removed.