Lemons into Lemon Bars!

Had a LOT of lemons, so I made Lemon Bars.  First, I made original Lemon Bars and they are so scrumptious!  It passed the Mom test.  My Mother LIKED them :-)  It made me proud!  Picture below and recipe from joyofbaking.com.

Then, I tried Lemon Bars with Pistachio-Graham Cracker Crust.  They are tasty!  You can't really tell that there are pistachios in the crust though.  Tasty adventure :-)

Lemon Bars with 

Pistachio-Graham Cracker Crust

Recipe from Une Gamine dans la Cuisine blog.
"makes about 12 squares

for the crust
2/3 cup unsalted, shelled pistachios
4 ounces (1 cup) graham cracker crumbs
1/2 teaspoon salt
1/4 cup granulated sugar
Zest from one lemon (don't worry about having a specific amount.)
5 Tablespoons (that's 1/2 a stick) unsalted butter, melted and cooled to room temperature

for the filling
2 large egg yolks, lightly beaten
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh squeezed lemon juice
Zest from one lemon

method
Preheat the oven to 350 F. Line an 8 x 8-inch square baking pan with parchment paper or foil, leaving a slight overhang along the edges. [Note: Lightly spray or butter the foil, if using.]
In the bowl of a food processor, combine the pistachios, graham cracker crumbs, salt, sugar, and lemon zest. Pulse several times until the pistachios are finely ground. (It's okay if to have a few large chunks of pistachio here and there.) Add the melted butter and pulse just until blended into the dry ingredients. (Everything should be evenly moistened.) Press the crust into the bottom and up the sides (about 1-inch) of prepared pan.
Bake for 8-10 minutes, or until lightly browned. Remove from the oven and allow the crust to cool completely before adding the filling.
Prepare the filling: In a large mixing bowl, vigorously whisk together the egg yolks, sweet milk, lemon juice and lemon zest until smooth. Pour the filling over the cooled crust.
Bake for 13-17 minutes, until the middle is just set and no longer "jiggles" when the pan moves.
Remove the pan from the oven and place on a cooling rack. Once the squares have come to room temperature, transfer the pan to the refrigerator and chill for at least one hour before slicing.

Recipe adapted from Martha Stewart"