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Flavorful Pistachio Lemon Bars Recipe Easy Homemade Shortbread Crust

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These pistachio lemon bars feature a buttery shortbread crust with a bright, creamy lemon filling and a crunchy pistachio topping, perfect for gatherings or a sweet treat.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 2 cups (250 g) all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 1/2 cups (300 g) granulated sugar
  • 1/4 cup (30 g) all-purpose flour
  • 1/2 cup (120 ml) fresh lemon juice (about 3–4 lemons)
  • Zest of 2 lemons
  • 3/4 cup (100 g) shelled pistachios, roughly chopped (unsalted and raw)
  • Optional: powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line the 9×13-inch pan with parchment paper, leaving an overhang on two sides for easy removal later.
  2. Make the shortbread crust: In a large bowl, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar until creamy and smooth, about 2-3 minutes.
  3. Add 2 cups all-purpose flour and 1/4 teaspoon salt to the butter mixture. Mix on low speed until just combined.
  4. Press the dough evenly into the prepared pan. Bake for 18-20 minutes until the edges are lightly golden.
  5. While the crust bakes, prepare the lemon filling: In a medium bowl, whisk together 4 large eggs and 1 1/2 cups sugar until light and frothy.
  6. Whisk in 1/4 cup all-purpose flour, fresh lemon juice, and lemon zest until smooth but slightly thick.
  7. Remove the crust from the oven and immediately pour the lemon filling over it. Spread gently with a spatula to cover evenly.
  8. Sprinkle the chopped pistachios evenly over the lemon layer.
  9. Bake for an additional 22-25 minutes, or until the filling is set but still slightly jiggly in the center.
  10. Cool completely in the pan on a wire rack. Refrigerate for at least 2 hours to allow the bars to firm up.
  11. Lift the bars out using the parchment overhang. Cut into squares with a sharp knife, wiping the blade between cuts.
  12. Optional: Dust lightly with powdered sugar before serving.

Notes

Use softened butter for the crust to ensure proper texture. Do not overmix the crust to avoid toughness. Chill bars well before slicing to prevent messiness. Roughly chop pistachios by hand to preserve crunch. Fresh lemon juice is preferred for best flavor. Bars can be stored refrigerated up to 4 days or frozen up to 3 months.

Nutrition

Keywords: pistachio lemon bars, lemon bars, shortbread crust, easy dessert, homemade lemon bars, pistachio dessert, lemon dessert, nutty lemon bars

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