Pistachio-Lemon Bars

Name: Pistachio-Lemon Bars
Total time: 45 min
Yield: 16 servings
Ingredients: 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; 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; Confectioners' sugar, for garnish

By Molly O'Neill

Total Time: 45 minutes
Rating: 5(3,444)
Comments: Read comments

These delightful and easy lemon bars have everything the traditional ones do – tang, sweetness and a buttery base – plus the added benefit of pistachios folded into the filling and the crust.

Featured in: Coastal Disturbances

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:16 servings

The Crust

1cup all-purpose flour
¼cup confectioners' sugar
¼teaspoon kosher salt
½cup cold, unsalted butter, cut into small pieces
¼cup shelled unsalted pistachios, roughly chopped

The Filling

2eggs
1cup sugar
½teaspoon baking powder
2tablespoons all-purpose flour
1teaspoon grated lemon zest
4tablespoons fresh lemon juice
⅓cup shelled unsalted pistachios
Confectioners' sugar, for garnish

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
To make crust, preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper (if using foil, lightly butter it). Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup (if it sticks, place a piece of parchment paper on the dough before pressing). Bake until lightly browned, about 20 minutes.
Step 2
Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely. Sprinkle with confectioners' sugar and cut into 2-inch squares.

Ratings

5 out of 5

3,444 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Fine Han7 years ago

Pistachio is the best nutty match to lemon! This is now my favorite dessert of all time to make! A couple changes: 1) Used salted pistachios for the crust and filling. The saltiness adds extra complexity to the flavor 2) Omitted salt to prevent excessive saltiness in the crust- the pistachio was already salty 3) Added 5 minutes to baking time for the crust to get extra crisp 4) After adding the filling, lowered temp to 325 and baked 5 m extra. I will continue to make this recipe !

speacock237 years ago

The crust instructions are to "stir in the chopped pistachios", but I think the crust is much improved by processing the pistachios thoroughly with the flour mixture so that the richness of the nuts is distributed evenly through the dough. I also used the zest of an entire lemon, which was rather more than a teaspoon.

Anne-Marie7 years ago

I'm a huge fan of lemon, and this recipe is probably my favorite ever! Super easy. Added 3 times the lemon though (a real fan of lemon, as I said), plus 1 tbsp of flour to compensate for the additional liquid. Came out perfect.

Dawn julian4 days ago

Would it be safe to ship these to some one in the mail?

Dawn5 days ago

Would these be ok to ship in the mail, in a sealed plastic container?

Verbocity6 days ago

toast the pistachios in the preheating oven for fuller flavor.

Private comments are only visible to you.