When life gives you lemons….make lemon bars!
You must be tired of making sugar cookies or chocolate chip cookies with your kids during Covid-19 social distancing. As I’m sure that you’ve been longing for a proper dessert—and you certainly deserve it— these lemon bars are definitely for you!
When life gives you lemons….make lemon bars!
Add a Lavish Pairing
For an extra touch of indulgence, pair these pistachio-lemon bars with a luscious, aromatic dessert wine. Or perhaps your precious stash of Earl Gray tea could be just what you need
Pistachio-Lemon Bar Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings10
minutes40
minutes1
hour10
minutesThe rich lemony filling on a tender pistachio-adorned crust is a cure for a daylong worry. Tangy, refreshing, citrusy flavors will brighten up your day. The pistachios’ aroma will add a nutty texture. I like using orange blossom water in the filling, as it beautifully complements the lemon aroma. The good news is, these delightful lemon bars are fancy but never complicated.
Crust Ingredients
5 ounces all purpose flour (142 grams)
1 ounce confectioners’ sugar (30 grams)
¼ teaspoon salt
4 ounces cold unsalted butter, cut into small pieces (112 grams)
1 ounce shelled pistachios, unsalted and roughly chopped (30 grams)
- Filling Ingredients
2 eggs, at room temperature
7 ounces sugar (200 grams)
½ teaspoon baking powder
½ ounce all-purpose flour (15 grams/2 tablespoons)
2 teaspoons finely grated lemon zest (for fine zest, use a microplane grater)
4 tablespoons freshly squeezed lemon juice (60 ml)
1 teaspoon orange blossom water (optional)
Confectioners’ sugar for dusting
Directions
- Preheat the oven to 350°F/176°C.
- Line an 8-inch square baking dish with parchment paper. In a food processor, add the flour, sugar and salt and pulse for 10 seconds. Then add the butter pieces and quickly pulse for 15 times until the mixture looks like crumbs.
- Add the chopped pistachios and pulse one more time. Press the mixture into the bottom of the baking dish to form a ½-inch thick layer.
- Bake for 20 minutes until the edges turn golden brown.
- Meanwhile, in a medium bowl, whisk together the eggs, sugar, flour, lemon zest, lemon juice, orange blossom water (if using), and salt until well blended.
- When the crust is baked and ready, pour filling mixture into crust (stir to re-blend before adding).
- Bake for 20 minutes; remove when filling is firm to touch.
- Transfer the baking dish to a wire rack; let cool completely for 40 minutes.
Cut into squares (or triangles). Dust with confectioners’ sugar before serving.
Notes
- My suggestion for pairing is: Inniskillin Vidal Icewine 2017, Canada. This luscious wine, with gold color and aromas of candied lemon peel and marmalade, pineapple and vanilla, is beautifully balanced by crisp acidity.
Lemon Bars and Wine Pairing Suggestions
Try these scrumptious pistachio-lemon bars with Canadian or German Icewine, Hungarian Tokaji Aszu. or Sauternes wine.
My suggestion for pairing is: Inniskillin Vidal Icewine 2017, Canada. This luscious wine, with gold color and aromas of candied lemon peel and marmalade, pineapple and vanilla, is beautifully balanced by crisp acidity.
Serve this icewine, in small glasses, chilled at 50°F/10°C to 53°F/12°C. Enjoy it on its own, or try it with cheese and dried fruits or white chocolate.
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