Lemon Walnut Bars
Bright, zesty, and satisfyingly nutty, these Lemon Walnut Bars are the ultimate dessert for citrus lovers with a craving for texture. Featuring a buttery walnut-infused shortbread crust and a tangy lemon filling made with freshly squeezed lemon juice and fragrant zest, this recipe strikes the perfect balance between sweet and tart. With just 15 minutes of prep time and simple ingredients like eggs, sugar, and all-purpose flour, these bars are easy to make yet impressively elegant. Whether you’re serving them at a summer picnic or indulging in a citrusy treat to brighten your day, a dusting of powdered sugar adds the perfect finishing touch. These lemon bars with walnuts deliver a delightful crunch in every bite, making them a standout twist on the classic dessert!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsalted butter
- 0.5 cups powdered sugar
- 0.5 cups chopped walnuts
- 4 units large eggs
- 2 cups granulated sugar
- 0.5 cups freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 0.25 cups all-purpose flour
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium mixing bowl, combine 1.5 cups all-purpose flour, 0.75 cups unsalted butter (cubed), and 0.5 cups powdered sugar. Mix together using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Fold in 0.5 cups chopped walnuts into the crust mixture. Press the mixture evenly into the bottom of the prepared baking pan to form the crust.
Bake the crust in the preheated oven for 15 minutes, or until lightly golden. Remove the crust from the oven and let it cool slightly while you prepare the filling.
In a large mixing bowl, whisk together 4 large eggs and 2 cups granulated sugar until smooth and well combined.
Stir in 0.5 cups freshly squeezed lemon juice, 1 tablespoon lemon zest, and 0.25 cups all-purpose flour. Mix until no lumps remain.
Pour the lemon filling evenly over the warm crust, spreading it to the edges of the pan.
Return the pan to the oven and bake for an additional 25 minutes, or until the filling is set and slightly golden on top.
Remove the bars from the oven and let them cool completely in the pan. For best results, chill the bars in the refrigerator for at least 1 hour after cooling.
Using the parchment paper overhang, lift the bars out of the pan and place them on a cutting board. Dust with 2 tablespoons of powdered sugar, if desired, and cut into squares or rectangles.
Nutrition Facts
Calories |
3894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 298 mg | 13% | |
| Total Carbohydrate | 657.2 g | 239% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 479.2 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 220 mg | 17% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 907 mg | 19% | |
*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.
