These are not your regular old lemon bars. With the addition of pistachios and a little bit of lime these may be your new favorite citrus treat.
As per usual BBQ fest in Memphis this past weekend was a blast. However, due to the sharing of food I think I may have caught a cold or at the very least a sore throat, or I sang along/shouted over music too much. Both are equally likely possibilities. However, just in case I’ve been pumping myself with vitamin C. I also feel like I am in need of a good stretch as my legs are super tight from all the walking and dancing. The 8.5 hour drive home with 5 people packed into one car probably didn’t help that situation either. And yet I’d still do it again.
In other news, I did not make these lemon bars. My friend Haley made them for my birthday a couple weeks ago because she’s awesome and I liked them so much that I snapped some photos and proceeded to ask for the recipe. When questioned as to why she used a little bit of lime juice in place of the lemon she simply said she didn’t have enough lemon juice and she likes lime. Seemed pretty rational to me and they tasted too darn good to have any argument against it.
Two years ago: Octoweenie-Mac and Cheese Bagel Bites
Three years ago: Homemade Garbage Plates
Four years ago: Baked Oatmeal with Blackberries and Bananas
Five years ago: Chocolate Chip Cookie Dough Cupcakes
LEMON-LIME PISTACHIO BARS
Makes 24 bars
1/2 lb. unsalted butter, room temperature
1/2 cup granulated sugar
1-1/2 cups all-purpose flour
1/2 cup ground pistachios (plus more for dusting)
1/8 tsp salt
6 eggs, room temperature
3 cups granulated sugar
2 Tbsp lemon zest
3/4 cup lemon juice
1/4 cup lime juice
1 cup all-purpose flour
Powdered sugar, for dusting
- Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan.
- For the crust: In a large bowl with a hand mixer or a stand mixer, cream together the butter and sugar until light. In a medium bowl, combine the flour, pistachio, and salt. With the mixer on low, add to the butter until just mixed.
- Dump the dough onto a well-floured surface and shape into a ball. Flatten the dough with floured hands and press it into the prepared baking pan, building up a 1/2-inch edge on all sides. Chill for 15-30 minutes.
- Remove crust from fridge and bake for 15-20 minutes, until very lightly browned. Let cool on a wire rack and leave the oven on.
- For the filling: In a large bowl, whisk together the eggs, sugar, lemon zest, lemon and lime juice, and flour. Pour over the crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature.
- Cut into squares and dust with powdered sugar and extra ground pistachios.
Source: Adapted from Food Network by my friend Haley.