Pistachio-Lemon Bars Recipe
These Pistachio-Lemon Bars feature a buttery pistachio crust topped with a tangy, sweet lemon filling. Garnished with confectioners’ sugar and chopped pistachios, they make a refreshing and elegant dessert perfect for spring or summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1 cup all-purpose flour
- 1/4 cup confectioners’ sugar
- 1/4 teaspoon kosher salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/4 cup shelled unsalted pistachios, roughly chopped
Filling
- 2 eggs
- 1 cup sugar
- 1/2 teaspoon baking powder
- 2 tablespoons all-purpose flour
- 1 teaspoon grated lemon zest
- 4 tablespoons fresh lemon juice
- 1/3 cup shelled unsalted pistachios
For Garnish
- Confectioners’ sugar
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). Line an 8-inch square pan with parchment paper, or lightly butter foil if using that instead. In a food processor, combine the flour, confectioners’ sugar, and kosher salt, pulsing a few times to mix. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs. Stir in the chopped pistachios. Firmly press the mixture evenly into the bottom of the lined pan using the flat bottom of a glass or measuring cup; if the dough sticks, place a piece of parchment paper on top before pressing. Bake the crust for about 20 minutes, or until it is lightly browned.
- Make the filling: While the crust is baking, whisk together the eggs, sugar, baking powder, flour, lemon zest, and fresh lemon juice in a bowl until smooth and well combined. Stir in the 1/3 cup shelled pistachios.
- Bake the bars: When the crust has finished baking, carefully pour the lemon filling over it in the pan, spreading it evenly. Return the pan to the oven and bake for about 20 minutes, or until the filling is set and no longer jiggles.
- Cool and serve: Remove the pan from the oven and allow the bars to cool completely at room temperature. Once cooled, sprinkle the top with confectioners’ sugar and, if desired, additional chopped pistachios for garnish. Cut into 2-inch squares and serve.
Notes
- Use fresh lemon juice for the best tangy flavor in the filling.
- Chilling the crust dough before pressing can help with ease of handling if your kitchen is warm.
- Ensure the bars are fully cooled before cutting to prevent cracking or crumbling.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
Keywords: Pistachio lemon bars, lemon dessert, nutty crust bars, lemon squares, easy baked lemon bars, pistachio dessert
Find it online: https://thefoodrecipe.com/pistachio-lemon-bars-recipe/
