Lemon Bars with a Buttery Walnut Crust
Buttery, zesty, and irresistibly fresh, these lemon bars bring together a delicate walnut shortbread base and a smooth lemon custard that strikes the perfect balance between sweet and tart. The addition of finely crushed walnuts adds a subtle depth and texture to the crust, making this classic dessert just a little more interesting.
Simple to prepare, these bars are ideal for spring and summer gatherings, afternoon coffee, or as a light finish to a meal. Cut into neat squares and served slightly chilled or at room temperature, they deliver a refreshing burst of citrus in every bite.
Enjoy!
Lemon Bars with a Buttery Walnut Crust
Ingredients
For the Base:
- 300 g all-purpose flour ,sifted
- 170 g butter ,softened
- 80 g powdered sugar
- 50 g crushed walnuts
- 1 tsp vanilla extract
For the Lemon Filling:
- 600 g granulated sugar
- 60 g all-purpose flour ,sifted
- 8 large eggs
- 240 ml fresh lemon juice
- zest of 2 lemons
Instructions
For the Base:
- Preheat the oven to 180°C (356°F), fan mode.
- Melt the butter in a small saucepan over medium heat.
- In a bowl, combine the flour, powdered sugar, finely crushed walnuts, and vanilla extract. Mix briefly.
- Pour in the melted butter and mix well until the mixture resembles wet sand and the butter is fully absorbed.
- Transfer to a parchment-lined 25 × 25 cm baking dish and spread evenly over the base.
- Bake for 20 minutes, then remove from the oven and let cool for 10–15 minutes.
For the lemon filling:
- In a food processor or bowl, combine the eggs, sugar, lemon juice, lemon zest, and flour. Blend or whisk until smooth.
For assembly:
- Pour the filling evenly over the base.
- Bake at 170°C (338°F), fan mode, for 20–30 minutes, until set.
- Allow to cool slightly, then cut into squares and serve.
Notes
Related: Lemon Tart with Crème Fraiche
Related: Lemon Tart
Related: Italian Lemon Ricotta Cake
Related: Classic Lemon Meringue Pie
Related: Raspberry Lemon Loaf Cake
