What is an interesting fact about lemon bars?

Lemon bars originally gained popularity in the U.S. during the 1960s as part of the rise in citrus-based desserts. What makes them especially interesting is how easily they adapt-like with pistachio lemon bars, where the nuttiness of pistachios enhances the tart lemon and turns a simple dessert into a gourmet treat.

How long do lemon bars last?

Classic lemon bars and pistachio lemon bars keep well for about 4 to 5 days when stored in an airtight container in the refrigerator. In fact, their flavor often deepens after the first day, making them a great make-ahead dessert option for events or gifting.

Why are my lemon bars rubbery?

Rubbery texture often means the bars were overbaked or too much flour was added. For perfect pistachio lemon bars, bake just until the center is set with a slight jiggle and measure flour carefully. Always cool completely before slicing to preserve that creamy, custard-like texture.

What country are lemon bars from?

Lemon bars have their roots in American baking but were inspired by the British lemon curd tradition. Pistachio lemon bars are a modern twist, infusing Mediterranean influence with the pistachio’s earthy flavor and the timeless American love for citrus-forward sweets.

Pistachio Lemon Bars – Ultimate Zesty Treat (Easy Recipe)

Name: Pistachio Lemon Bars
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 16 bars
Cuisine: American
Ingredients: 125g (1 cup) plain flour; 30g (1⁄4 cup) icing sugar; 1⁄4 tsp fine salt; 115g (1 stick) cold, unsalted butter, diced; 30g (1⁄4 cup) shelled unsalted pistachios, roughly chopped; 2 eggs; 200g (1 cup) caster sugar; 15g (2 tbsp) plain flour; 1⁄2 tsp baking powder; zest of 1 lemon; juice of 1 lemon (4 tbsp); 40g (1⁄3 cup) shelled unsalted pistachios, whole; icing sugar, for dusting

Description

These pistachio lemon bars feature a buttery nut-studded shortcrust and a zesty lemon topping, perfect for gifting or entertaining.

Ingredients

Scale

125g (1 cup) plain flour

30g (1⁄4 cup) icing sugar

1⁄4 tsp fine salt

115g (1 stick) cold, unsalted butter, diced

30g (1⁄4 cup) shelled unsalted pistachios, roughly chopped

2 eggs

200g (1 cup) caster sugar

15g (2 tbsp) plain flour

1⁄2 tsp baking powder

zest of 1 lemon

juice of 1 lemon (4 tbsp)

40g (1⁄3 cup) shelled unsalted pistachios, whole

icing sugar, for dusting

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Instructions

1. Preheat oven to 180°C/350°F. Line a 20cm/9 inch square tin with parchment.

2. Blitz crust ingredients until coarse. Press into tin firmly.

3. Bake crust for 20 minutes until barely golden.

4. Whisk filling ingredients. Pour over crust and return to oven for 20 minutes until set.

5. Cool fully. Dust with icing sugar and slice into squares.

Notes

Store in an airtight container for up to 5 days. Great make-ahead option.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 175
Sugar: 14g
Sodium: 55mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg