*ingredients:
To prepare dough
° 4 tablespoons (half a stick) unsalted butter, melted and cooled, plus more for pan
2/3 cup ground almond flour or walnuts (whichever you prefer)
1 cup (4 ounces) graham crackers
1/4 c sugar
° 1 tablespoon of grated lemon peel
+ for filling
2 large egg yolks
1 can (14 oz) sweet condensed milk
1/2 cup fresh lemon juice (about 5 medium lemons)
° 2 tablespoons of fresh lemon juice (about 1 medium lemon)
Methods:
Preheat oven 350 degrees. Greased an 8-inch square baking pan with butter. (This step is important because it will allow you to removing parchment paper easily later.) Line the bottom with parchment paper, leaving 2-inch overhang on either side.
To make crust:
Whisking almond flour/ground walnuts, graham crackers, sugar, and zest.
Mix the butter. Pressure mix to bottom also sides 1 inch up of baking pan. Bake until lightly browned, 8 to 12 minutes. Cold dough 30 minutes.
To make the filling:
In a large bowl, whisk the egg yolks with the condensed milk. Add lemon juice and lime juice. whisk to smooth. Spoon fill into cooled crust. Spreading neatly along edges.
Bake to set, about 15 minutes. Cool in skillet on wire rack; Then refrigerate for at least an hour before serving.
Using parchment paper, remove from pan and transfer to a cutting board. Using a serrated knife, cut into 16 squares, wiping the knife with a damp kitchen towel between each cut.
Enjoy!
