Recipe: Pistachio and Lime Squares

Try out this tasty and tangy recipe for Pistachio and Lime Slices by Mercy Fenton - they are a variation of lemon squares
Recipe: Pistachio and Lime Squares
Pistachio and lime slice by Mercy Fenton. Picture Dan Linehan

These delicious simple squares are a variation of lemon squares, they are so tangy and light. They are divine the day they are made, and actually seem to develop more flavour the next day — but the base will be a little softer. I would be surprised if it lasts in any house longer than two days though, as it’s too delicious!

Pistachio and Lime Squares

Base

90gr cream flour

32 gr icing sugar

60gr digestive biscuit base

55gr butter

33gr shelled pistachios — roughly chopped

Method:

  • Preheat the oven to 175C.
  • Prepare your tin. With a sheet of parchment paper, line the base of an 8-inch square tin with parchment paper allowing the paper to go up over the sides.
  • Put the flour, icing sugar, digestives, butter and pistachios in a food processor and pulse to a crumbly dough.
  • Press this dough into the base of the tin.
  • Bake for 10 to 15 minutes until golden then cool.

Filling

3 eggs

300gr sugar

48 gr cream flour

¾ tsp. baking powder

2 heaped tbsp. Lime zest

90 ml limejuice

Method:

  • Next whisk together the eggs, sugar, flour, baking powder, lime zest, limejuice, and chopped pistachio.
  • Pour over the prepared base and bake until just set, about 20 minutes.
  • Allow to cool completely.
  • Scatter with a few extra pistachios and dust with icing sugar.
  • For a firmer more shortbread type base try this.

Crust

155gr cream flour

50 gr sugar

25 gr icing sugar

1 tsp. grated lemon zest

¼ tsp. fine sea salt

142 gr cold unsalted butter

33gr shelled pistachios — roughly chopped

Method:

  • Preheat the oven to 165C
  • Line a 9inch square tin with a sheet of parchment paper, allow the paper to hang over the sides of the tin to help lift out the bars once finished.
  • To make the base, put all the ingredients for the base in a food processor and pulse to cut the butter into the flour.
  • It will initially look like breadcrumbs, and then the mixture will start to come together.
  • Next using your hands just press the dough evenly onto the base of the tin.
  • Press well down into all the corners and sides then bake until it is golden brown all over (30 to 40 minutes).

If you would like to contact Mercy email info@wickeddesserts.ie

More in this section

Sponsored Content