Pistachio Lemon Bars (with Nutty Crumb Topping)

Sliced pistachio lemon bars on parchment paper with whole pistachios on the side.

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Pistachio Lemon Bars (with Nutty Crumb Topping)

These Pistachio Lemon Bars are a delicious and elevated twist on a classic recipe. Zesty, nutty, sweet (but not too sweet), and just the right amount of crumbly. With a honey-sweetened lemon curd and a buttery pistachio crust, this dessert hits that perfect balance between bright and rich.

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: Bars

Author: Luay Ghafari

Cost: $20

Ingredients

Lemon Filling

½ cup Lemon juice - 118 grams (from about 3 lemons)
6 tbsp Honey - 126 grams
1 tbsp Lemon zest (finely grated) - 6 grams (from about 1-2 lemons)
2 Large eggs
3 Egg yolks
Pinch of salt
¼ cup Unsalted butter (cubed) - 56 grams

Crust

1⅔ cups All purpose flour - 208 grams
½ cup Unsalted pistachios (roughly chopped) - 72 grams
6 tbsp Granulated sugar - 75 grams
2 tbsp Powdered sugar - 15 grams
½ tsp salt
¼ tsp Baking soda
10 tbsp Cold unsalted butter (cubed) - 141 grams

Instructions

Preheat Oven and Prepare Pan. Preheat your oven to 350°F / 175°C and line an 8-inch square baking pan with parchment paper.
Make Curd Base. In a saucepan set over medium heat, combine ½ cup Lemon juice, 6 tbsp Honey, 1 tbsp Lemon zest (finely grated), 2 Large eggs, 3 Egg yolks, and a Pinch of salt. Whisk well until combined.
Cook the Curd. Cook, while stirring gently but constantly, until the mixture begins to bubble. Allow it to bubble for 15 seconds before removing from the heat. It should be thick enough to coat the back of a spoon.
Stir in Butter and Strain. Stir in ¼ cup Unsalted butter (cubed) until melted and fully combined. Strain the lemon curd through a fine mesh sieve and into a bowl to remove any solids. Set the bowl aside.
Make the Crust. Add 1⅔ cups All purpose flour, ½ cup Unsalted pistachios (roughly chopped), 6 tbsp Granulated sugar, 2 tbsp Powdered sugar, ½ tsp salt and ¼ tsp Baking soda to a food processor. Pulse a few times to chop the pistachios a little and mix the dry ingredients.
Add Butter. Add in 10 tbsp Cold unsalted butter (cubed) and pulse a few more times until it comes together in a crumbly dough. It will be dry but should clump together if you press it in your hands.
Form Base and Par Bake. Press 2/3 of the crust dough into the bottom of the lined pan in an even layer with a rubber spatula or the flat bottom of a glass. Bake for 15 minutes in the preheated oven on the middle rack.
Add Curd and Topping. Remove from the oven and spread the lemon curd evenly over the hot crust using an offset spatula. Crumble the remaining dough on top.
Final Bake. Bake again for 20-25 minutes or until golden brown.
Cool and Slice. Let the baked bars cool completely on a wire rack, then chill in the fridge for at least 2 hours before removing from the pan and slicing with a sharp knife. Dust with powdered sugar just before serving, if you like!

Notes

Refer to the post above for step-by-step recipe photos, helpful tips and advice.

Key Ingredient Notes:

Lemons: There are lemon bars after all! Freshly squeezed is best! You will also need the zest. If you wanted to change it up, you can totally try using lime juice. It’ll just be a lime curd, and you’ll end up with Lime Bars, which will be equally delicious.
Honey: Adds natural sweetness and complements the lemon beautifully. Maple syrup could work in a pinch.
Eggs: You will need 2 large eggs and 3 yolks for this recipe.
All-Purpose Flour: This recipe calls for all-purpose flour for the crust. You could use a one-to-one gluten-free replacement here.
Unsalted Pistachios: The key here is to use unsalted nuts. If you were to use salted, the lemon bars may end up being a touch on the salty side. Pistachios can be expensive, so feel free to use almonds or even pecans instead.

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