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.
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.
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.
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.
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.
Lemon Bars with Pecan Crust
Ingredients
Pecan Crust
- 1 ¼ cups (2 ½ sticks / 283.5 g) unsalted butter, room temperature
- ¼ cup (50 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- ⅓ cup (36 g) pecans, toasted*, then finely ground
- 1 teaspoon kosher salt
Lemon Filling
- 1 ½ cups (300 g) granulated sugar
- ¼ cup (31 g) all-purpose flour
- 4 large eggs, room temperature
- ⅔ cup freshly squeezed lemon juice, about 3-4 large lemons
- confectioners' sugar, for dusting
Instructions
- Preheat the oven to 350°F. Spray a 9-by-13-inch baking dish with cooking spray, then line the bottom and sides with parchment paper, leaving some overhang on all sides for easy removal.
- In a large mixing bowl, use a handheld mixer to cream together the butter, brown sugar, granulated sugar, and vanilla until fluffy and well combined.
- Add the flour, pecans, and salt. Mix on low speed until a soft dough forms.
- Press the dough evenly into the bottom of the prepared pan. Chill the crust in the refrigerator for 15 minutes.
- Transfer the pan to the oven and bake for 25 minutes, or until it turns light golden brown.
- While the crust is baking, prepare the lemon filling. In a medium mixing bowl, whisk together the granulated sugar and flour until no lumps remain.
- Add the eggs and mix until smooth.
- Stir in the lemon juice and mix until fully combined. Set aside.
- Once the crust is done, remove it from the oven and let it cool slightly, just until the bubbling stops, but the crust is still warm to the touch. (If the crust cools too much, the filling may seep underneath.)
- Pour the lemon filling evenly over the warm crust.
- Return the pan to the oven and bake for 20 minutes, or until the center is just set and no longer jiggly.
- Remove from the oven and cool at room temperature for 30 minutes. Then refrigerate the bars for at least 2 hours, or until fully chilled and set.
- Once chilled, lift the bars out of the pan using the parchment overhang.
- Dust with confectioners' sugar, slice into squares, and serve.
Notes
- Preheat 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.)
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
The pecan crust on these bars really makes them next level! I love them!
Elizabeth
I really liked these bars! I think the pecans in the crust did it for me. I loved the balance of the tangy filling and the flavor of the pecan crust.
Stephanie
This recipe is really easy to follow, and the bars turned out great! If you love lemon desserts, you will like these bars!
Bella
I loved the crust on these lemon bars! A perfect pairing, I think.
Sounds scrumptious!! I like the way
that you go into detail for this recipe! I plan to use this recipe in a few days! Thank you!
Pecans are hard to find, I made the base with crushed ginger biscuits and butter and the bars were excellent.
I have been on a gluten free diet for over 35 years & always looking for a dessert that I can both serve AND eat! I used King Arthur’s 1:1 gluten free baking flour (blue package – 22 oz) and kept everything else as written. Oh my, the lemon bars were so delicious. And not a hint of “this is a gf dessert”. This recipe is a KEEPER!
Absolutely delicious. Love the ground pecan cookie crust. It holds together nicely for those who like to treat it like a cookie (finger food lol)