Strawberry Lime Squares with Almond Graham Cracker Crust (adapted from Martha Stewart Everyday Food)  

CRUST

• 4 Tbs (1/2 stick) unsalted butter, melted and cooled, plus more for pan
• 2/3 cup blanched almonds
• 1 cup (4 ounces) graham-cracker crumbs
• 1/4 cup sugar
• 1 Tbs grated lime zest

FILLING

• 2 large egg yolks
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup fresh lime juice
• 1 cup fresh strawberries, sliced
• 1 Tbs sugar

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.

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