Strawberry Lime Squares with Almond Graham Cracker Crust (adapted from Martha Stewart Everyday Food) CRUST
FILLING
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. (If you don't have parchment paper, use aluminum foil and butter the foil.) Hull and slice stawberries, sprinkle 1 Tbs 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 bottom and 1 inch up sides of 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 pan on rack; top with strawberries, patting excess juices off, 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 squares, wiping knife with a damp kitchen towel between each cut. To store in refrigerator, cover with plastic wrap. Copyright 2010 - All Rights Reserved - TheNoshery.com |