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Strawberry Lime Squares with Almond Graham Cracker Crust

4.87 Mitt(s) 8 Rating(s)8 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 5

Prep:

Cook:

Level: Easy

System:

8

Description

I happen to have a mild love affair with key lime pie and these little squares are pretty close to the real thing. The crust is crumbly goodness and the filling is the perfect combination of sweet and tart. Tart enough to sometimes give you that little tickle in the back of your jaw but without being overpowering. The strawberries are just a sweet icing on the … bar.

Ingredients

  • FOR THE TOPPING:
  • 1 cup Fresh Strawberries, Sliced
  • 1 Tablespoon Sugar
  • _____
  • FOR THE CRUST:
  • ⅔ cups Blanched Almonds
  • 1 cup Graham Cracker Crumbs (about 4 Oz.)
  • ¼ cups Sugar
  • 1 Tablespoon Lime Zest
  • ½ sticks Unsalted Butter, Melted And Cooled
  • _____
  • FOR THE FILLING:
  • 2 whole Egg Yolks
  • 1 can Sweet Condensed Milk, (14 Ounces)
  • ½ cups Fresh Lime Juice

Preparation

Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line the bottom with parchment paper, leaving a 2-inch overhang on two sides. (If you don’t have parchment paper, use aluminum foil and butter the foil.)

Hull and slice stawberries, sprinkle 1 tablespoon of sugar over the strawberries, stir, cover and refrigerate until needed.

In a food processor, finely grind blanched almonds with graham-cracker crumbs, sugar, and zest. Blend in butter. Press mixture into the bottom and 1 inch up the sides of the prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.

To make the filling: in a large bowl, whisk together egg yolks and condensed milk. Add lime juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.

Bake until set, about 15 minutes. Cool in the pan on a rack; top with strawberries, patting excess juices off, then chill at least 1 hour before serving. Using the parchment paper overhang, lift it out of the pan, and transfer to a cutting board. With a serrated knife, cut into squares, wiping knife with a damp kitchen towel between each cut. To store in the refrigerator, cover with plastic wrap.

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