Yesterday I took a break from fall focused sweets and fulfilled a friends request to make “anything with pistachios”.
I’m a major pistachio fan, whether it be gelato or macarons, but to be honest I usually just stuck to one of those two things and I wanted to branch out. I did a bit of research and came across this recipe from Real Simple magazine (I’ve always loved their photography) and decided to give it a go.
These squares are interesting because of the flavour and texture contrast. The crust layer is chewy and has a depth of flavour from pistachios, and the lime layer is creamy and super tangy from the limes, with some chopped pistachio mixed in. Totally delicious.
One tip I have is to make sure you let these cool completely after baking, preferably in the fridge as otherwise, they get pretty messy trying to cut and handle. I learned the sticky way.
- 3/4 cup flour
- 1/4 cup icing sugar, plus more for topping
- 1/3 cup graham cracker crumbs
- 1/4 tsp salt
- 1/3 cup shelled pistachios
- 1/2 cup cold butter
- 2 eggs
- 1 cup sugar
- 2 tbsp flour
- 1/2 tsp baking powder
- 1 tbsp lime zest
- 4 tbsp lime juice (from 2 limes)
- 1/3 cup finely chopped pistachios
Preheat oven to 350F. Place all crust ingredients except for the butter in a food processor and give it a quick pulse. Add butter and pulse until dough is uniform and crumbly.
Press evenly into the bottom of an 8×8 pan (non-stick or lined with greased aluminum foil or parchment paper). Bake for 20 minutes, or until golden and allow to cool.
For the filling, whisk eggs and sugar together until light and thick. Add flour and baking powder and mix until combined. Then, add lime zest and juice and mix until combined, stirring in the pistachios afterwards.
Pour on top of the crust and bake until set, 20-25 minutes. Allow to cool completely (even in the fridge). Then cut into squares and dust with icing sugar.