Lemon Pecan Bars Recipe

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Servings: 1


  • 1 c. unsalted butter, softened (2 sticks, see note)
  • 2 c. plus 1 Tbsp. sifted all-purpose flour (divided)
  • 1/2 c. sifted powdered sugar, plus extra for garnish
  • 1/2 tsp salt
  • 4 x Large eggs, at room temperature
  • 2 c. granulated sugar Grated peel of 1 lemon (yellow part only)
  • 6 Tbsp. freshly squeezed lemon juice (about 2 lemons)
  • 1/2 tsp baking pwdr
  • 1 1/2 c. toasted pecans, coarsely minced by hand (see note)


  1. Preheat oven to 325 degrees. Butter a 9-by-13 inch baking pan. Set aside.
  2. Beat the butter, 2 c. flour, powdered sugar and salt till fluffy. Scrape mix into prepared pan and smooth into a thin layer, covering the bottom of the pan. Bake for 15 min.
  3. Meanwhile, beat Large eggs and granulated sugar till light. Add in lemon peel and juice and mix well. Sprinkle with 1 Tbsp. of flour and baking pwdr; pour in the nuts. Mix well.
  4. Pour lemon mix into crust and return to oven for another 35 min or possibly till filling is set and top is golden brown.
  5. Cold slightly and cut into squares. Loosen crust around the edges and cold completely before removing squares from pan. To serve, sprinkle with powdered sugar, if desired.
  6. Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
  7. Note: To toast nuts, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to scorch them.


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