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Pistachio Lemon Bars #SundaySupper

 

This week’s Sunday Supper is brought by Anne from Simple and Savory. The theme is Easy Spring Recipes. There are so many spring vegetables that I would love to write about, but this is Maine. Spring doesn’t hit until June and we’re pretty lacking in local produce at the moment. I haven’t even begun to think about the garden yet! I am dreaming about it … but in the meantime …

There’s a little happy dance being done here – a very tentative happy dance, mind you. This is, after all, Maine. The snow has started to melt (hard to believe 2 1/2 weeks ago there was 4 FEET of snow out there), seems as though the grip of winter has started to ease. I realize, that merely typing these words can bring upon us another snowmageddon, but we’re hopeful.

We have a short growing season here, so vegetables that take a longer time to mature grow in our greenhouse, all else in the garden. I CAN NOT WAIT!

I’m not quite sure why lemons and pistachios remind me of spring, but they do. Perhaps it’s my Greek roots. Perhaps it was my Papoo’s love of pistachios and sneaking handfuls out of his night stand drawer – though, those were the red dyed ones. Not easy to be sneaky when your fingers and lips and tongue are dyed bright red!. Perhaps it was his idea that lemons were good for everything – softening your hands, flavoring things, making you feel better, taking away unpleasant smells.

So, Papoo, this one’s for you …

THE CRUST:

  • 1 cup all-purpose flour
  • ¼ cup confectioners’ sugar
  • ¼ teaspoon kosher salt
  • ½ cup cold, unsalted butter, cut into small pieces
  • ¼ cup shelled unsalted pistachios, roughly chopped

THE FILLING:

  • 2 eggs
  • 1 cup sugar
  • ½ teaspoon baking powder
  • 2 tablespoons all-purpose flour
  • 1 teaspoon grated lemon zest
  • 4 tablespoons fresh lemon juice
  •  cup shelled unsalted pistachios
  •  Confectioners’ sugar, for garnish

Preheat oven to 350 degrees.

Line an 8-inch square pan with parchment paper (if using foil, lightly butter it). Place flour, sugar and salt in a food processor and pulse a few times. Add butter and process until well combined. Stir in chopped pistachios. Firmly press mixture into the bottom of the lined pan using the flat bottom of a glass or measuring cup (if it sticks, place a piece of parchment paper on the dough before pressing).

Bake until lightly browned, about 20 minutes.

Meanwhile, whisk together the filling ingredients. When the crust is baked, pour the filling into the pan and bake until set, about 20 minutes. Let cool completely.

Sprinkle with confectioners’ sugar and cut into 2-inch squares.

Breakfast

Cakes, Pies, and Sweets

Cookies and Bars

Main Courses

Pastas

Seafood

Veggies and Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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25 Responses

  1. […] Pistachio Lemon Bars by From the Bookshelf […]

  2. […] Pistachio Lemon Bars by From the Bookshelf […]

  3. […] Pistachio Lemon Bars by From the Bookshelf […]

  4. […] Pistachio Lemon Bars by From the Bookshelf […]

  5. I do a happy dance in the spring too. I’m in the land of snow too, here in Montreal. So, lemony sweets prepare me for warm sun and green again. Cant’ wait.

  6. […] Pistachio Lemon Bars by From the Bookshelf […]

  7. […] Pistachio Lemon Bars by From the Bookshelf […]

  8. […] Pistachio Lemon Bars by From the Bookshelf […]

  9. These pistachio lemon bars look delicious, I forgot they used to dye them, wonder what the reason was, have not seen them like that in ages. Happy Sunday!

    • Thanks for stopping by! I’m sure the dye was terrible for us … that and perhaps they sell more without the telltale red being left behind!

  10. […] Pistachio Lemon Bars by From the Bookshelf […]

  11. […] Pistachio Lemon Bars by From the Bookshelf […]

  12. Oh, I love this double dose of pistachios! Such a terrific version of lemon bars—I wouldn’t want to share!!

  13. I’m sure your papoo would love these gorgeous bars.

  14. These look so delcious! I love both lemon and pistachio!

  15. Absolutely love this combination together. Great recipe!

  16. These sound delicious! I can never get enough pistachios in my life. Or enough cookies 🙂

  17. […] Pistachio Lemon Bars by From the Bookshelf […]

  18. I love pistachios any way I get them! These bars are going to be one of those ways 😉

  19. […] Pistachio Lemon Bars by From the Bookshelf […]

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