Creamy Lemon Nut Bars
Indulge in the perfect balance of zesty brightness and nutty richness with these Creamy Lemon Nut Bars. Featuring a buttery, melt-in-your-mouth crust topped with a luscious lemon filling infused with chopped almonds, walnuts, or pecans, these bars are a delightful twist on classic lemon desserts. The silky filling, made with fresh lemon juice, zest, and sweetened condensed milk, brings a creamy tanginess that pairs beautifully with the crunchy texture of the nuts. Perfectly baked in just 35 minutes and chilled to perfection, these dessert bars make an irresistible treat for any occasion. Dust with powdered sugar for an elegant finishing touch before serving. Whether you're hosting a party or indulging in a sweet snack, these lemon nut bars are destined to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsalted butter
- 0.5 cups granulated sugar
- 0.25 teaspoons salt
- 14 ounces sweetened condensed milk
- 0.5 cups fresh lemon juice
- 1 tablespoon lemon zest
- 3 large egg yolks
- 0.75 cups chopped nuts (almonds, walnuts, or pecans)
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Cut the unsalted butter into small cubes and add it to the dry mixture. Use a pastry cutter or your hands to mix until the texture resembles coarse crumbs.
Press the mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake the crust for 15 minutes or until slightly golden. Remove from the oven and let it cool slightly.
While the crust bakes, prepare the creamy lemon filling. In another mixing bowl, whisk together the sweetened condensed milk, fresh lemon juice, lemon zest, and egg yolks until smooth.
Fold in the chopped nuts until evenly distributed in the filling.
Pour the lemon-nut mixture over the baked crust, spreading it out evenly.
Return the pan to the oven and bake for another 20 minutes, or until the filling is set and slightly firm to the touch.
Remove the pan from the oven and let it cool completely on a wire rack, then refrigerate for at least 2 hours to firm up.
Once chilled, lift the bars out of the pan using the parchment paper overhang and cut them into 12 squares or rectangles.
If desired, dust the top of the bars with powdered sugar before serving.
Nutrition Facts
Calories |
3748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.1 g | 226% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 1134 mg | 49% | |
| Total Carbohydrate | 492.4 g | 179% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 337.7 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1351 mg | 104% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2256 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
