Lemon Bars with Pecan Shortbread Crust


Makes 12 bars

2 cups all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon Kosher salt
1/2 cup pecan meal
1 cup butter, cubed and chilled, 2 tablespoons reserved for greasing pan
1/2 cup pecans, rough chopped

1 1/2 cup granulated sugar
1/4 cup all-purpose flour
4 large eggs
4 lemons, zested and juiced
Powdered sugar for dusting


Preheat oven to 350°F.

Add to food processor, flour, brown sugar, salt, and pecan meal; pulse several times to combine. Add butter cubes and pulse 5–7 times careful not to over-process butter as mixture should resemble loose wet sand.

Butter a 13 X 9 baking dish with reserved butter and add shortbread mixture directly into baking dish, loosely spreading the crumbles to the edges of the pan. Sprinkle chopped pecans over the shortbread then gently press the pecans and shortbread flatly and evenly, compacting to form a crust. Score the crust with a fork and bake 10–12 minutes or until the edges are slightly golden and top is dry.

Whisk together sugar and flour in medium bowl. Add eggs and whisk to combine, careful to avoid lumps. Add lemon zest and juice, mixing well. Pour filling over crust, smoothing to the edges of the pan. Bake 18–22 minutes, or until filling is set. Cool pan completely then dust with powdered sugar. Use a knife to slice 12 bars and dust with powdered sugar to finish.