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Stack of Lemon Bars with Pecan Crust very close up.
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5 from 3 votes

Lemon Bars with Pecan Crust

The buttery pecan shortbread takes on a nutty richness, adding extra flavor and a soft crunch that pairs so well with the fresh lemon layer in this amazing Lemon Bar!
Prep Time25 minutes
Cook Time45 minutes
Chilling Time2 hours 30 minutes
Total Time3 hours 40 minutes
Course: Dessert
Keyword: Lemon Bars with Pecan Crust
Servings: 12 bars
Calories: 429kcal
Author: Amanda Rettke--iambaker.net

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

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

Nutrition

Serving: 1bar | Calories: 429kcal