We love lemon and pistachio flavors, they are Mike’s two favorite gelato flavors and he is 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.
I think you’ll find that while these are sweet, they are not overly so. Salty and sweet are a great combination.
New York Times
Pistachio Lemon Bars
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 1x
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
Instructions
1. Preheat oven to 350º. Line an 8 inch square pan with parchment paper
2. 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.
3. Bake until lightly browned, 15-20 minutes.
4. 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.
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