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    Home » Recipes » Desserts » Bars » Pistachio Lemon Bars

    Pistachio Lemon Bars

    Published: Jun 28, 2018 · Modified: Feb 14, 2021 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 1 vote

    Disclaimer: This post may contain affiliate links.

    Pistachio Lemon Bars stacked on top of each other.

    Sweet and and tart Pistachio Lemon Bars are just the right combination of flavors and textures. You get a nice crunch from the pistachios throughout combined with a tart lemon layer. These are sturdy enough to take to a picnic, cook-out or bake sale. 

     A stack of Pistachio Lemon Bars

    We love lemons and pistachios, they’re Mike’s two favorite gelato flavors and he’s always thrilled when he can get a scoop of both.  So finding a recipe that combines two of his favorite flavors was a win. He will even shell the pistachios for pistachio lemon bars, but I have to say, if you can find them already shelled at a reasonable price, you’ll be more likely to add these awesome dessert bars to your rotation.

    The pistachios are mixed throughout not just in the cookie layer. This makes for a sturdier bar, one you can easily eat with your fingers. Perfect for a bake sale or to take to a cook-out, pool party or picnic in the park.  They are super versatile.

    A stack of Pistachio Lemon Bars

    I think you’ll find that while these are sweet, they are not overly so. Salty and sweet are a great combination.

    Looking for more dessert bars

    • Streusel bars with cherries
    • Pecan bars
    • Rice Krispies peanut butter bars
    • Apple dessert bars
    • Coconut and Apricot bars
    • Carrot Cake Cheesecake Bars
    A pistachio lemon bar on a black surface

    Pistachio Lemon Bars

    Author: Barbara Curry
    Sweet and and tart Pistachio Lemon Bars are just the right combination of flavors and textures. You get a nice crunch from the pistachios throughout combined with a tart lemon layer. These are sturdy enough to take to a picnic, cook-out or bake sale.
    5 from 1 vote
    Print Pin
    PREP: 15 minutes
    COOK: 40 minutes
    TOTAL: 55 minutes
    Servings: 16

    Ingredients
     

    Crust

    • 1 cup flour
    • ¼ cup confectioner’s sugar
    • ¼ teaspoon salt
    • ¼ cup salted pistachios shelled
    • ½ cup butter cold, cut into pieces

    Filling

    • 2 eggs
    • 1 cup sugar
    • 2 tablespoons flour
    • 1 teaspoon lemon zest
    • 4 tablespoons lemon juice
    • ⅓ cup salted pistachios chopped
    • confectioner’s sugar
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    Instructions
     

    • Preheat oven to 350º. Line an 8 inch square pan with parchment paper
    • CRUST:
    • Place pistachios in a food processor and process until finely ground but not so much that it turns into butter. Add flour, sugar and salt and process to combine. Add cold butter and process. Firmly press into the bottom of the lined pan using a measuring cup to flatten.
    • Bake until lightly browned, 15-20 minutes.
    • FILLING:
    • Whisk together the filling ingredients. When the crust has baked remove from the oven and pour the filling into the pan. Bake until set, about 20 minutes. Let cool completely and dust with confectioners’ sugar.

    Nutrition

    Serving: 1serving | Calories: 173kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 90mg | Potassium: 68mg | Fiber: 1g | Sugar: 15g | Vitamin A: 219IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Comments

    1. Evan says

      April 30, 2020 at 11:38 am

      Could I make these gluten free ?

      Reply
      • Barbara Curry says

        April 30, 2020 at 3:59 pm

        Yes, I would use Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.

        Reply

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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