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a lemon bar on a plate next to a lemon slice

Pecan Lemon Bars

Katy Hoyng, MS, RDN, LD, SNS
Converting the crust of old-fashioned lemon bars into a pecan sandy is the ultimate upgrade. The rich nuttiness balances the sweetness of the custard.
Adapted from Mary Rodolph.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 16 Bars
Calories 140 kcal

Ingredients
  

Crust

  • 1 Cup All Purpose Flour
  • .25 Cup Powdered Sugar
  • .25 tsp Kosher salt
  • .5 Cup Unsalted Butter Cut into small cubes
  • .25 Cup Pecans Toasted and chopped

Filling

  • 1 Cup Granulated Sugar
  • 2 Eggs
  • Zest of 1 Lemon
  • 4 Tbsp Fresh Lemon Juice
  • 2 Tbsp All Purpose Flour
  • .5 tsp Baking Powder

Garnish

  • Powdered Sugar For garnish

Instructions
 

  • Preheat the oven to 350 degrees.
  • Line an 8-inch square baking pan with parchment paper. Leave an overhang so that you can remove the lemon bars once cooled.
  • Combine flour, sugar, and salt in the bowl of a stand mixer.
  • Add butter and beat until incorporated. (Alternatively, you can use a food processor.)
  • Stir in the toasted, chopped pecans.
  • Press the shortbread mixture into the bottom of the 8-inch pan, and bake for 20 minutes or until lightly browned.
  • While the crust is baking, whisk together the granulated sugar, eggs, lemon zest, lemon juice, flour, and baking powder.
  • Pour the filling onto the baked crust, and bake for another 20 minutes.
  • Let the lemon bars cool completely.
  • Use the parchment overhang to remove the lemon bars from the pan, and dust with powdered sugar.
  • Cut into 2-inch squares.
Keyword lemon, lemon bars, pecan, pecan sandy, shortbread, summer