This is really nice pistachio lemons slice
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INGREDIENTS
Yield:16 servings
THE CRUST
• 1cup all-purpose flour
• ¼cup confectioners' sugar
• ¼teaspoon kosher salt
• ½cup cold, unsalted butter, cut into small pieces
• ¼cup shelled unsalted pistachios, roughly chopped
THE FILLING
• 2eggs
• 1cup sugar
• ½teaspoon baking powder
• 2tablespoons all-purpose flour
• 1teaspoon grated lemon zest
• 4tablespoons fresh lemon juice
• ⅓cup shelled unsalted pistachios
• Confectioners' sugar, for garnish
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Nutritional Information
PREPARATION
• Step 1
To make crust, 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.
• Step 2
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.
Pistachio is the best nutty match to lemon! This is now my favorite dessert of all time to make! A couple changes: 1) Used salted pistachios for the crust and filling. The saltiness adds extra complexity to the flavor 2) Omitted salt to prevent excessive saltiness in the crust- the pistachio was already salty 3) Added 5 minutes to baking time for the crust to get extra crisp 4) After adding the filling, lowered temp to 325 and baked 5 m extra. I will continue to make this recipe !
Yield:16 servings
THE CRUST
• 1cup all-purpose flour
• ¼cup confectioners' sugar
• ¼teaspoon kosher salt
• ½cup cold, unsalted butter, cut into small pieces
• ¼cup shelled unsalted pistachios, roughly chopped
THE FILLING
• 2eggs
• 1cup sugar
• ½teaspoon baking powder
• 2tablespoons all-purpose flour
• 1teaspoon grated lemon zest
• 4tablespoons fresh lemon juice
• ⅓cup shelled unsalted pistachios
• Confectioners' sugar, for garnish
Add to Your Grocery List
Ingredient Substitution Guide
Nutritional Information
PREPARATION
• Step 1
To make crust, 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.
• Step 2
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.
Pistachio is the best nutty match to lemon! This is now my favorite dessert of all time to make! A couple changes: 1) Used salted pistachios for the crust and filling. The saltiness adds extra complexity to the flavor 2) Omitted salt to prevent excessive saltiness in the crust- the pistachio was already salty 3) Added 5 minutes to baking time for the crust to get extra crisp 4) After adding the filling, lowered temp to 325 and baked 5 m extra. I will continue to make this recipe !
