Lemon, pistachio & almond shortbread bars

These bars are tangy and crunchy, with a top and a bottom layer of nutty shortbread and a creamy lemony middle, they are a perfect indulgent snack.

Look at this little ray of sunshine in a table! I absolutely love these bars and the way your kitchen smells while you are making them… oh, so delicious!

I recently shared a recipe for lemon curd, so I keep looking for different ways to use it in different recipes, which I cannot wait to share with you! So I will start with this ones…

This is how I made it

All you need to make these lovely bars is: flour, sugar, butter, pistachios, almond and lemon curd.

  • Because we are doing a top and a bottom layer, we have to divide all the ingredients equally into 2 bowls.
  • Start by preheating the oven at 180 degrees.
  • Mix in the flour, sugar, pistachios and almonds and then add in the butter. Mix the butter well using a knife or your hands, it will turn into a crumble.
  • Press your mix into an oven tray and cook in the oven for 20-25 minutes, until the top starts to slightly golden
  • While it’s cooking, if you haven’t already, mak the top crust by repeating the process above and set aside, no need to cook it just yet.
  • Once the bottom part is ready, take it out of the oven and pour a layer of lemon curd over it you can find a recipe for lemon curd here, then add the shortbread crumble on top. Don’t press it down, just sprinkle it all over.
  • Cook in the oven for another 20 minutes and let it cool down fully before cutting down into squares.

And enjoy…

Lemon, pistachio & almond shortbread bars

Ingredients:

  • 175 gr of flour divided into 2 equal portions
  • 95 gr of sugar divided into 2 equal portions
  • 115 gr of butter divided into 2 equal portions
  • 50 gr of pistachios, grinded into smaller pieces, do not grind them thoroughly, we want pieces of different sizes, so don’t feel like they need to be perfect! Divide them into 2 equal portions.
  • 50 gr of almonds, same as above grinded into smaller pieces but definitely not perfect same size pieces!
  • Lemon curd, find recipe here

Process:

  • Divide all the ingredients into 2 different bowls.
  • Start by preheating the oven at 180 degrees.
  • Mix in the flour, sugar, pistachios and almonds and then add in the butter. Mix the butter well using a knife or your hands, it will turn into a crumble.
  • Press your mix into an oven tray and cook in the oven for 20-25 minutes, until the top starts to slightly golden
  • While it’s cooking, if you haven’t already, mak the top crust by repeating the process above and set aside, no need to cook it just yet.
  • Once the bottom part is ready, take it out of the oven and pour a layer of lemon curd over it you can find a recipe for lemon curd here, then add the shortbread crumble on top. Don’t press it down, just sprinkle it all over.
  • Cook in the oven for another 20 minutes and let it cool down fully before cutting down into squares.

About the lemon curd: I made my curd a day before and I had it in the fridge ready to be used, if you want to make it on the same day, you will need to start about an hour, hour and a half before.

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