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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.
Reviews
January 23, 2026
Best Lemon Bar Recipe for Three Reasons
I have a big lemon tree and am always looking for lemon recipes. This one is a big winner for three reasons: 1) it uses a lot of lemons, 2) it tastes great and everyone loves these better than traditional lemon bars with a flour crust, and 3) these bars are much easier to cut and get out of the pan than bars with a flour crust. I have made these 8-10 times since the recipe was published.
I think owners of lemon trees would love this recipe because it's hard to find recipes that use a lot of lemons. Some have the audacity to use lemon the title and then they call for maybe a tablespoon of lemon juice. I have collected and made over a dozen lemon recipes of various types nd this one is by far the best. I'm making it and taking it to a Super Bowl party.
April 11, 2025
Lemon Bars with Olive Oil
I love lemon bars. These are the best I have ever had or made. It was a fun afternoon of baking. The directions are of course clear and outstanding so they came out perfectly. People with whom I shared them loved them, too.
March 15, 2025
simply the best
Hands down, the BEST lemon bars in existence. Make these!
March 10, 2025
Delicious
Tart, sweet, luscious.
August 28, 2024
Outstanding
Fun to make and a big hit with everyone.
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