Lemon Almond Bars
Bright, zesty, and irresistibly nutty, these Lemon Almond Bars are the perfect treat for citrus lovers and dessert aficionados alike. Featuring a buttery almond-infused shortbread crust topped with a velvety lemon filling bursting with the tangy flavor of fresh lemon juice and zest, these bars balance sweetness and tartness in every bite. A delicate dusting of powdered sugar adds a touch of elegance, making them perfect for brunches, afternoon tea, or special occasions. With just 20 minutes of prep and straightforward steps, this easy dessert recipe is not only delicious but also accessible for bakers of all levels. Whether you’re seeking a flavorful twist on classic lemon bars or a crowd-pleasing dessert, these Lemon Almond Bars are sure to delight!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups powdered sugar
- 0.75 cups unsalted butter
- 0.5 cups slivered almonds
- 1.5 cups granulated sugar
- 3 pieces large eggs
- 0.75 cups fresh lemon juice
- 1 tablespoon lemon zest
- 0.25 cups all-purpose flour (for filling)
- 2 tablespoons powdered sugar (for topping)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking dish or line it with parchment paper.
In a medium bowl, combine 1.5 cups of all-purpose flour and 0.5 cups of powdered sugar. Cut in 0.75 cups of unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the bottom of the prepared baking dish. Sprinkle the 0.5 cups of slivered almonds evenly on top of the crust.
Bake the crust in the preheated oven for 15-18 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
While the crust is baking, prepare the lemon filling. In a large mixing bowl, whisk together 1.5 cups of granulated sugar and 0.25 cups of all-purpose flour.
Add the 3 large eggs, 0.75 cups of fresh lemon juice, and 1 tablespoon of lemon zest to the sugar and flour mixture. Whisk until the mixture is smooth and well combined.
Pour the lemon filling over the warm crust and return the baking dish to the oven. Bake for 20-25 minutes, or until the filling is set and does not jiggle when gently shaken.
Remove the bars from the oven and let them cool completely in the pan. Once cooled, dust the top with 2 tablespoons of powdered sugar for a decorative finish.
Cut into 16 squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 14 mg | 1% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 24.0 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 71 mg | 2% | |
*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.
