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Lemon and Pistachio Bars
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.
Makes
24 bars
Tip
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.
1¾ hours
30 minutes active, plus cooling
For the crust:
-
113
grams (8 tablespoons) cold salted butter, cut into ½-inch cubes, plus softened butter for the pan
Directions
-
01To 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.
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