*INGREDIENTS

+For the crust

° 4 Tbsp unsalted butter, melted and cooled, plus pan

° 2/3 cup ground almond or walnut flour (whichever you prefer)

° 1 cup (4 oz) graham cracker crumbs

° 1/4 cup sugar

° 1 Tbsp grated lime zest

+For filling

° 2 large egg yolks

° 1 can (14 oz) sweetened condensed milk

° 1/2 cup fresh lime juice (about 5 medium limes)

° 2 tablespoons fresh lemon juice (about 1 medium lemon)

*INSTRUCTIONS

Preheat oven to 350 degrees. Brushing an 8-inch square baking dish with butter. (This step is important as it will be easy for you to remove the parchment paper later.) Line the bottom with parchment paper, leaving a 2-inch overhang on both sides.

To make the crust:

Whisk together almond flour and ground walnuts with graham cracker crumbs, sugar and zest.

Stir in butter. Press mixture into bottom and 1 inch on sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool the crust, 30 minutes.

To do the filling:

In a large bowl, whisk together the egg yolks and condensed milk. Add lime juice and lemon juice; whisk until smooth. Pour filling into cooled crust; gently spread on edges.

Bake for about 15 minutes. Cool on a wire rack, then refrigerate for at least 1 hour before serving.

Using a parchment paper overhang, lift the pan and transfer to a cutting board. Using a serrated knife, cut into 16 squares, wipe the knife with a damp kitchen cloth between each cut.

ENJOY!