• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Recipes
      • Pies + tarts
      • Brownies + bars
      • Cakes + cupcakes
      • Cocktails + drinks
      • Ice cream
      • Breakfast + brunch
  • About me
  • In your kitchen
  • services
  • Family life
  • My friends

Kate the baker

menu icon
go to homepage
  • Recipes
  • Meet Kate
  • In Your Kitchen
  • Services
  • My friends
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Meet Kate
    • In Your Kitchen
    • Services
    • My friends
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Brownies + bars

    Published: May 24, 2021 · Modified: Jun 7, 2021 by Katie Beck · 2 Comments

    The best lemon bars

    Again with the word best. I have said before I feel like it is thrown around way too much, even by me. But these really are the best lemon bars and not just because I say so. But...I say so and lemon bars have been my go-to dessert of choice since pretty much forever.

    What makes these THE BEST lemon bars?

    A few things. And I will start with the best part for me - a thick AF layer of lemon curd. I have spent most of my life wishing all the lemon bars I was eating had less shortbread crust and more lemon. SO I created just that...the lemon to shortbread ratio is 2:1 on these bars and you won't be sad about it.

    And this brings me to the crust. Also what makes these the best. And this lemon bar recipe has a PISTACHIO shortbread crust. You read that right. A buttery shortbread cookie laced with ground pistachios.

    If you've never had pistachios and lemons together, well you're missing out. They are just the loveliest of combos. And if you live in Chicago, here is a little secret - Do-Rite donuts sells a Pistachio Meyer Lemon donut and it is a life changer. And also happens to be where I got the idea for these lemon bars with pistachio shortbread.

    Is lemon curd difficult to make?

    Not even a little bit. I am always baffled that boxed lemon bar mix exists, because making the filling is quick, simple and so so SO much better than I imagine dried powdered lemon curd mix would be.

    You will need:

    • eggs
    • lemon juice - really try to squeeze your own, the concentrated stuff in the bottle has a metallic taste
    • sugar
    • flour
    • vanilla extract - it really goes well with lemon
    • salt

    Last tips...

    So the best lemon bars being extra thick and all, do take longer to cook than your average lemon bar. You don't want to cut into them and have the filling be runny, so make sure you cook them long enough. They may brown a bit on the top and that is A-OK.

    Don't skip prebaking the crust a bit because you want that contrast of the slightly crisp, buttery crust and the soft lemon curd.

    And my last but not least tip is to poke holes in the shortbread before prebaking, this helps hold the curd to the crust, and helps the crust to not bubble up when baking.

    They get a quick dusting of powdered sugar when cooled and should be eaten chilled. Store them in the fridge.

    The best lemon bars (with pistachio shortbread crust)

    No ratings yet
    Print Recipe Pin Recipe

    Ingredients
      

    For the shortbread

    • ½ cup melted butter
    • ¼ cup sugar
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • ⅓ cup of finely chopped UNSALTED pistachios I grind in a food processor
    • 1 cup +1 tablespoon of flour

    For the lemon curd

    • 2 cups sugar
    • 6 eggs
    • 1 cup of lemon juice
    • zest of two lemons or a tablespoon of zest
    • ½ teaspoon vanilla extract
    • ¼ teaspoon salt
    • 6 tablespoons of flour

    Instructions
     

    • Heat oven to 325 and have a rack ready in the middle of the oven. Butter or spray an 8-inch square baking pan. You can also line with parchment after buttering for easy removal of the whole thing.
    • Combine all the ingredients except the flour and mix well. Add your flour, and stir, with a wooden spoon or spatula until all combined. It will be thick and seem like a cookie dough. Press the dough into your greased baking dish and push down until basically even, poke your holes with a fork in the crust. Do this part gently, you don't have to poke all the way through the bottom.  Bake for 25 minutes or until lightly brown. Remove from the oven.
    • For the filling, add your sugar and lemon zest to a bowl and with your flingers smush together - this sounds odd, but it will release the oils in the zest and flavor the sugar nicely with extra lemon. Whisk the four into the sugar. Add the remaining ingredients and whisk until totally combined. Pour this onto the warm shortbread and continue to bake about 45-50 minutes to fully set the filling.

    Notes

    Cool to room temperature and then place in fridge for maybe an hour or so. Chilling these before cutting will hep set the filling even more. Dust with powdered sugar if you like when ready to serve.
    Tried this recipe?Let us know how it was!

    Some other lemon-y favorites of mine

    • Lemon curd blackberry curd ice cream
    • Lemon pudding (something awesome)

    More Brownies + bars

    • Stack of Fruity pebbles treats with bowl in the background.
      Easy fruity pebbles treats
    • Overhead view of creme eggs brownies sliced and cadbury creme eggs.
      Creme egg brownies
    • Closeup of sliced strawberry brownies with chocolate drizzle.
      Strawberry brownies recipe
    • Front view of plated red velvet brownies with a cheesecake swirl.
      Red velvet brownies

    Reader Interactions

    Comments

    1. Tracey L. Taylor says

      July 19, 2021 at 4:23 am

      Love lemon curd it made the best lemon bars!

      Reply
      • Katie Beck says

        July 20, 2021 at 2:22 pm

        Thank you!

        Reply

    Tell me whatcha think Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Kate! My mission is to bring life to amazing food and recipes with a few tips and humorous stories (and a few swears) about life with a big, loud and crazy family. My recipes are accessible, adaptable and designed for any home cook to prepare and enjoy.

    More about me →

    My favorite recipes

    • Overhead crispy greek fries with toppings.
      Crispy Greek fries
    • skinny spicy margarita pour in a glass with a jalapeno and a lime
      Skinny spicy margarita recipe
    • Three scoops of oreo ice cream in a glass dish with crumbled oreos and a spoon.
      Oreo ice cream
    • overhead view of a bowl of irish seafodd chowder with a spoon.
      Irish seafood chowder

    Never miss a thing

    Sign Up!
    Subscribe and get my once a month email with tips and additional recipes!

    March favorites

    • Guinness beef pot pie
    • Closeup of sliced strawberry brownies with chocolate drizzle.
      Strawberry brownies recipe
    • piece of chocolate brownies with dulce de leche drizzle down the side
      Dulce de leche brownies recipe
    • Irish coffee blondies

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Recipe Index

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Services
    • Meet Kate

    Copyright © 2023 Kate The Baker

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required