Lime Squares with a Pecan-Graham Cracker Crust

Crust:

4 tablespoons unsalted butter, melted and cooled, plus more for pan
2/3 cup pecan halves
1 cup graham-cracker crumbs (1 package)
1/4 cup sugar
1 tablespoon grated lime zest
Filling:

2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice
1 teaspoon grated lime zest
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.*

In a food processor, finely grind pecans 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 and zest; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.

Bake until set, about 15 minutes. Cool in pan on rack; 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 16 squares, wiping knife with a damp kitchen towel between each cut. To store in refrigerator, cover with plastic wrap.