Pistachio Meyer Lemon Bars
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Serves: 16, 2x2-inch, bars
 
Silky Meyer lemon curd on top of a rich pistachio shortbread base.
Ingredients
  • Meyer Lemon Curd:
  • 1 tablespoon Meyer lemon zest
  • ¾ cup Meyer lemon juice (about 5 lemons)
  • 1¼ cup sugar
  • 6 large egg yolks
  • pinch of kosher salt
  • 6 tablespoons unsalted butter, cut into small pieces
  • Pistachio Shortbread:
  • 1 cup all-purpose flour
  • ¾ cup coarsely ground unsalted pistachios*
  • ½ cup powdered sugar
  • ½ teaspoon kosher salt
  • 10 tablespoons unsalted butter, cut into small pieces
Instructions
  1. Begin by making the curd. In a heavy-bottomed saucepan, combine the lemon zest, juice, sugar, egg yolks, and salt. Whisk the mixture until combined and the eggs are completely incorporated. Add the butter and heat over medium-low stirring constantly until thickened, about 15 minutes. The curd is ready when you can drag your finger across the back of a spoon dipped into the curd and it holds the line and doesn't run back together. Set aside while you make the shortbread (or cool, pour into a lidded container, and store in the refrigerator until ready to use).
  2. Preheat the oven to 350°F and line an 8x8 -inch square baking pan with parchment with an overhang on two edges (to create a sling to lift the finished bars from the pan) and butter or spray the pan and parchment well.
  3. In the bowl of a food processor, combine the flour, ground pistachios, powdered sugar, and salt. Pulse to combine. Add the butter and process until the butter is completely incorporated and the dough comes together when pinched (you may notice the sound of the food processor will change when it's ready). Press the crumbly mixture firmly into the prepared pan in an even layer, making sure to get it all the way into the corners. Bake for about 25 minutes, the edges and top should begin to turn golden. Remove from the oven. If the base has puffed up, gently press the shortbread down with the back of a spatula. Pour the lemon curd over the base and spread in an even layer. Return to the oven and bake for 12-15 minutes or until the edges begin to bubble, the curd will still be loose but will set as it cools. Remove from the oven and set on a wire rack until completely cooled. Dust with powdered sugar and cut into squares.
Notes
Shortbread base adapted from The Kitchn.
Recipe by hungrygirlporvida.com at http://www.hungrygirlporvida.com/blog/2018/01/09/pistachio-meyer-lemon-bars/