Lemon Pecan Bars
Bright, zesty, and irresistibly nutty, these Lemon Pecan Bars are the perfect balance of tangy citrus and buttery crunch. Featuring a tender shortbread crust made from all-purpose flour and powdered sugar, topped with a luscious lemon filling infused with freshly squeezed lemon juice, fragrant zest, and a generous sprinkle of chopped pecans, this recipe elevates classic lemon bars to a whole new level. The combination of creamy lemon curd and nutty crunch makes these bars a standout treat for any occasion, whether it’s a casual brunch or an elegant dessert table. With just 20 minutes of prep and a bake time of 35 minutes, these easy-to-make bars are as convenient as they are delicious. Perfect for spring gatherings or anytime you crave a vibrant, sweet-tart dessert with a Southern-inspired twist!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsalted butter
- 0.5 cups powdered sugar
- 1.5 cups granulated sugar
- 4 whole large eggs
- 0.5 cups freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 0.5 teaspoons baking powder
- 0.75 cups chopped pecans
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper for easy removal.
In a medium mixing bowl, combine the all-purpose flour, powdered sugar, and a pinch of salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse breadcrumbs.
Press the crust mixture evenly into the bottom of the prepared baking dish, creating an even layer. Bake in the preheated oven for 15 minutes, or until lightly golden. Remove and set aside to cool slightly.
In a large bowl, whisk together the granulated sugar, eggs, lemon juice, lemon zest, vanilla extract, baking powder, and salt until smooth and well combined.
Gently fold in the chopped pecans, ensuring they are evenly distributed through the lemon mixture.
Pour the lemon pecan mixture over the pre-baked crust, spreading it evenly across the top.
Return the baking dish to the oven and bake for an additional 20 minutes, or until the filling is set and slightly golden around the edges.
Remove the lemon pecan bars from the oven and allow them to cool completely in the baking dish, approximately 1-2 hours.
Once cooled, carefully lift out the bars using the parchment paper (if used) or cut them directly in the dish into 12 squares or rectangular bars.
Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.3 g | 199% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 1112 mg | 48% | |
| Total Carbohydrate | 524.8 g | 191% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 366.0 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 238 mg | 18% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 988 mg | 21% | |
*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.
