If you have made my (dare I say perfect) Lemon Bars, you already know how bright, tangy, and smooth that lemon filling is. This time, I am changing up the base with a toasted pecan crust. The buttery shortbread takes on a nutty richness, adding extra flavor and a soft crunch that pairs so well with the fresh lemon layer. And, if you’re looking for another lemon dessert, don’t miss my Lemon Crumb Bars, with a lemon filling tucked between layers of soft, buttery oatmeal crumb.

Lemon Bars with Pecan Crust cut into squares on a white table from overhead.

Ingredients & Substitutions

Butter: I used 2 ½ sticks of unsalted butter for the crust. This extra butter makes the crust rich and tender, almost like a shortbread cookie, with just the right amount of melt-in-your-mouth texture to hold up under the lemon filling. If using salted butter, just reduce the added salt in the recipe to balance it out.
Sugar: The crust uses both light brown sugar and granulated sugar. Brown sugar adds a hint of caramel flavor and softness, while granulated sugar keeps the texture light and crisp. All brown sugar would make the crust too soft, and all granulated sugar wouldn’t have as much flavor depth.
Pecans: I toasted the pecans, then finely ground them for the crust. Toasting brings out their natural flavor, making the crust extra fragrant and nutty. Grinding them finely helps the pecans blend evenly into the dough without making it crumbly. You want that rich pecan flavor in every bite, not big chunks.
Lemon Filling: The lemon filling gets its bright, tangy flavor from about 3 to 4 large lemons, which usually yield around 2/3 cup of freshly squeezed lemon juice. Freshly squeezed juice is best! It gives the filling that perfect balance of tartness and brightness you won’t get from bottled juice.

Lemon Bars with Pecan Crust cut into squares on a white table close up.

How to Toast Pecans for Baking: A Simple Step-by-Step Guide

If you want the most flavor from pecans in baking, toast them! It is easy to do. Here is how:

Preheat your oven to 350°F (175°C).
Spread the pecans in a single layer on a baking sheet.
Bake for 5–8 minutes, stirring once halfway through, until they’re fragrant and lightly browned. (Watch them closely to prevent burning.)
Optional Stovetop Method: You can also toast pecans quickly on the stovetop in a dry skillet over medium heat, stirring often for 3–5 minutes.

Do I Have to Toast the Pecans for the Crust?

Toasting the pecans isn’t absolutely required, but it makes a big difference in flavor! Toasting brings out the natural oils and gives the crust a deeper, nuttier taste. If you skip this step, the pecan flavor will be much milder. For the best results, take the extra few minutes to toast them!

Can I Use Bottled Lemon Juice for Lemon Bars?

You can use bottled lemon juice if you don’t have fresh lemons. Just make sure it’s 100% lemon juice with no added sugar or preservatives. Fresh lemon juice tastes brighter and more natural, so your bars will taste best with fresh juice, but bottled juice works okay in a pinch.

Stack of Lemon Bars with Pecan Crust very close up.

Can I Make Lemon Bars with Pecan Crust Ahead of Time?

Yes! You can save time by preparing parts of the recipe ahead. The pecan crust can be baked a day or two in advance. Once baked, let it cool completely, cover it tightly, and store it at room temperature or in the refrigerator. When ready to finish the bars, pour the lemon filling over the crust and bake as usual. After baking, let the bars cool, then refrigerate them for at least 2 hours or overnight to set. Finished lemon bars keep well in the refrigerator for up to 3–4 days.

Lemon Bars with Pecan Crust: Common Problems and How to Fix Them

How do I fix the runny lemon bar filling?

Make sure to bake the bars until the filling is just set and no longer jiggly. Also, pour the filling over a warm crust, not a fully cooled one. Using fresh lemon juice and measuring carefully helps, too.

Why is my pecan crust soggy?

Chill the crust before baking and bake it until light golden brown. This keeps it firm enough to hold the filling without getting soggy.

What causes a crumbly pecan crust?

Use finely ground pecans and measure the butter carefully. Too little butter can make the crust dry. Press the dough firmly and evenly into the pan before chilling and baking.

How do I prevent cracks in the lemon bar filling?

Overbaking is the most common cause. Bake just until the center is set. If you bake too long, the top may crack as it cools.

How do I keep lemon bars from sticking to the pan?

Line your pan with parchment paper, leaving extra overhang on the sides. Lightly grease the pan before adding the crust to make removing the bars even easier.

Lemon Bars with Pecan Crust cut into squares with center bar having a bite taken out of it.

How To Store Lemon Bars with Pecan Crust

After the lemon bars have cooled and set in the refrigerator, keep them covered with plastic wrap or in an airtight container. Store them in the refrigerator, and they will stay fresh for 3 to 4 days. When you want to eat one, let it sit out for a little while so it’s not too cold.

Can I Freeze Lemon Bars?

Yes! You can freeze lemon bars to keep them longer. First, cut them into squares. Then, put the squares in a single layer on a baking sheet and freeze until solid. After that, put the frozen squares in a freezer-safe bag or container. Lemon bars keep well in the freezer for up to 3 months. When you are craving one (or two or three), let the bar thaw in the refrigerator or at room temperature until soft.