The weather in LA is pretty bipolar. Even in the summer, you never really know when you’ll need your sweater. But for the most part, the sun has begun to shine and bathe the city in bright summer colors. So it just made perfect sense to make lemon bars. I cannot even begin to run through all the flavors without getting serious craving for these. These are not your regular lemon bars. I’m a sucker for adding nuts in my desserts. So instead of making a traditional lemon bar with a plain shortbread crust, I mixed in some pulsed almonds. The flavor profile just gets really ridiculous from there. You sink your teeth into the most deliciously creamy and zesty curd and then bite into a tender, yet crisp crust. And you know how the sweet tang of lemon makes you smack your lips? It’s that lip-smacking good! I hope you give this a try! I don’t even think I can make regular lemon bars anymore.
Lemon Bars With Almond CrustRecipe
- 1 stick butter room temperature
- 1/3 cup confectioner's or powdered sugar
- 1 cup all-purpose flour
- 1/3 cup ground almonds
- 1/4 tsp salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/3 cup lemon juice
- Sliced almond
- confectioner's sugar for dusting
- lemon zest of 1 large lemon
- 2 tbsp All-Purpose flour
- 1/4 tsp baking powder
- Preheat oven to 350 degree F and grease an 8 x8 inch pan.
- To make the shortbread crust, cream butter and sugar until mixed. Add in flour, ground almonds, and salt and mix to incorporate. (Alternatively, you can also simply mix everything into a bowl and rub the butter into the dry ingredients until the dough resembles wet sand.)
- Next, dump the dough into the pan and with your fingers press it to edges as evenly as possible. Poke the surface of the dough with a fork. This is to let steam out as the crust bakes and to ensure that it does not puff up. Bake for 15-18 mins.
- While the crust is baking, make lemon curd.
- In a mixing bowl, crack and beat two eggs. Add in sugar and mix using a whisk (you don't need to use your hand mixer).
- Squeeze out the juice of two large lemons. Before cutting the lemon, roll it with the palm of your hand to soften the lemons. This will make it easier to squeeze the lemon juice.
- Strain the lemon juice to catch any seeds or pulp and pour it in the lemon curd mixture.
- Next, grate in some lemon zest (the rind of one lemon). Do that before you squeeze out the lemon juice. Whisk the lemon curd.
- In a small bowl mix baking powder with 2 tbsp of flour and add that to the curd and mix really well. The curd would not thicken tremendously so don't panic if the consistency is thin. The flour will thicken it up slightly as it bakes again.
- Once your crust has baked, allow it to cool for five minutes. Then pour the curd on top of the crust and bake again at 350 degree F for 20-25 minutes or until the edges have set but the center is still a little jiggly.
- As soon as the lemon bars come out of the oven, scatter sliced almonds on top. Allow the bars to cool for at least an hour before slicing.
- Dust the bars with confectioner's sugar and enjoy!
If you’re more into visuals, check out how I make this!