Lemon and Pistachio Bars
- MakesMakes 24 bars
- Cook Time1¾ hours
- Active time plus cooling30 minutes active, plus cooling
- 5
To balance the bright acidity of lemon, our take on this classic bar incorporates a small measure of fruity, savory olive oil in both the custard and crust. We found that using egg yolks in addition to whole eggs boosts both richness and color. Buttery pistachios and fragrant lemon zest are mixed into the shortbread base, providing citrusy and nutty notes. With their subtle sweetness and vivid green hue, raw pistachios are worth seeking out. If you can’t find them, the bars still are delicious made with roasted pistachios—just be sure they’re unsalted. A little heavy cream in the lemon filling tamps down any harsh, brassy notes and lends a smooth, round richness. The bars hold well at room temperature for up to three days. Dust them with powdered sugar just before serving, or the sugar will dissolve.
Don’t vigorously whisk the eggs and sugar when making the filling or the mixture will become aerated, which will result in a bubbled surface on the baked bars. Whisk gently and only until the eggs and sugar are combined. For incorporating the flour and liquids into the filling base, we prefer to stir with a silicone spatula to avoid additional aeration. For the cleanest cuts, allow the bars to cool completely before slicing.
Step 1
To make the crust, butter a 9-by-13-inch baking pan or glass baking dish. In a food processor, process the pistachios and lemon zest until finely chopped, about 30 seconds. Add the flour, sugar and salt; process until well combined, 10 to 20 seconds. Scrape the bowl and pulse a few times to ensure no dry, floury patches remain. Scatter the butter over the mixture and drizzle in the oil, then process until large, evenly moistened clumps form, 45 to 60 seconds.
Step 2
Crumble the dough clumps into the prepared pan, evenly scattering the bits. Using your fingers, press into an even layer. Lightly brush with the beaten egg white and refrigerate, uncovered, until cold and firm, about 30 minutes. Meanwhile, heat the oven to 350°F with a rack in the middle position.
Step 3
Bake the crust until golden brown, 22 to 26 minutes. While the crust bakes, make the filling. In a large bowl, combine the whole eggs and yolks, sugar and lemon zest; whisk gently just until smooth (avoid aerating the mixture). Add the flour and salt; stir with a silicone spatula until combined. Stir in the lemon juice, cream and oil.
Step 4
When the crust is done, remove the pan from the oven. Gently stir the filling to recombine, then pour it onto the hot crust; if any large bubbles rise to the surface, pop them with a toothpick or skewer. Return to the oven and bake until the filling is set, 24 to 27 minutes. Cool completely in the pan on a wire rack, about 3 hours.
Step 5
Using a sharp knife, cut the bars in the pan lengthwise into quarters, then crosswise into sixths, creating 24 squares. Remove from the pan with an offset spatula. Dust with powdered sugar just before serving.
Step 6
Lemon Bars with Pistachios and Lavender: Follow the recipe to make the crust, adding ¾ teaspoon dried lavender to the food processor with the pistachios and lemon zest. Make and slice the bars as directed. After dusting with powdered sugar, sprinkle additional lavender (lightly crushed) over the bars.
Step 7
Lime Bars with Coconut and Cashews: Follow the recipe to make the crust, replacing the pistachios with 97 grams (¾ cup) roasted, unsalted cashews and 23 grams (¼ cup) unsweetened shredded coconut and replacing the lemon zest with an equal amount of lime zest. Press the dough into the pan, chill and bake the crust as directed. While the crust is baking, make the filling, substituting an equal amount of lime zest and juice for the lemon zest and juice. When the crust is done, remove the pan from the oven. Gently stir the filling to recombine, then pour it onto the hot crust. Bake, cool and cut as directed, dusting the bars with powdered sugar and additional grated lime zest just before serving.
Step 8
Citrus Bars with Thyme and Hazelnuts: Follow the recipe to make the crust, replacing the pistachios with 130 grams (1 cup) roasted, unsalted hazelnuts, replacing the lemon zest with an equal amount of orange zest and also adding 2 teaspoons fresh thyme. Press the dough into the pan, chill and bake the crust as directed. While the crust is baking, make the filling, replacing the lemon zest with an equal amount of orange zest and replace the lemon juice with ¾ cup grapefruit juice plus ¼ cup orange juice. When the crust is done, remove the pan from the oven. Gently stir the filling to recombine, then pour it onto the hot crust. Bake, cool and cut as directed, dusting the bars with powdered sugar and flaky sea salt, if desired, just before serving.
