1. 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.
2. In a food processor, finely grind pistachios 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.
3. 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.
4. 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.
