Lemon Pistachio Bars

This delicious twist on lemon bars features a buttery pistachio crust and a sweet lemon-pistachio filling. The bright flavors of these bars make them the ultimate crowd pleaser!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 238kcal

Author Allison Mattina

Ingredients

Crust:

1 cup (125g) all purpose flour spooned and leveled
¼ cup (30g) powdered sugar
¼ teaspoon salt
½ cup (113g) unsalted butter cut into small cubes (about 20 pieces)
¼ cup (35g) finely chopped shelled pistachios*

Filling:

2 large eggs
1¼ cups (250g) granulated sugar
3 (26g) tablespoons all purpose flour
½ teaspoon baking powder
finely grated zest of 2 medium-sized lemons about 1½ tablespoons
⅓ cup (78 ml) freshly squeezed lemon juice
½ teaspoon vanilla extract
¼ cup (35g) coarsely chopped shelled pistachios*
powdered sugar for dusting

Instructions

Crust:

Preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper or foil and lightly grease it.
Combine flour, powdered sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add cubed butter and mix until the butter is broken into small, pea-sized pieces. Stir in chopped pistachios. Press the mixture into the bottom of the pan using the bottom of a glass or measuring cup (if sticky, place a piece of parchment paper on the dough before pressing). Bake until the edges are beginning to turn light brown, about 15-20 minutes. Meanwhile, proceed with the filling.

Filling:

Whisk eggs, sugar, flour, baking powder, lemon zest, lemon juice, and vanilla until well combined. Stir in the pistachios. Pour over the pre-baked crust ensuring that the pistachios are somewhat evenly distributed. Bake until set, about 20 minutes. Place the pan on a wire rack to cool. After cooling, dust with powdered sugar.

Notes

*Pistachios: I like these bars best when made with roasted salted pistachios. If you only have raw pistachios, I recommend toasting them in a dry skillet or oven.

Finely chop the pistachios for the crust and coarsely chop them for the filling. The small pieces in the crust ensures that the crust slices easily. The larger pieces in the filling ensures you get distinct pieces all throughout.

Serving and storage: Serve chilled or at room temperature. Store, tightly covered, in the refrigerator for up to 3 days.

Adapted from NY Times

Nutrition