Lemon and pistachio are an unbeatable combination, and these crispy shortbread bars pair them beautifully. These easy bar-style squares start with a crispy, buttery pistachio shortbread base and are finished with a thin, tangy lemon pistachio topping. They cut into neat squares, travel well, and keep nicely, making them perfect for sweet tables, bake sales, Spring gatherings, or to stash in the freezer for a treat any time.
These lovely lemon pistachio shortbread squares are absolutely delightful! If you love classic lemon bars and nutty shortbread, these lemon pistachio squares (or bars) give you the best of both in one easy pan dessert.
I love these squares for the delicious combination of sweet, tart and salty and the perfect pistachio shortbread base (which could stand on its own as just great shortbread!). The lemon layer on top is not as plentiful or as moist as in a lemon square, for example, but is just enough to complement and balance the pistachios and shortbread.
These lemon pistachio squares are lightly sweet, which makes them perfect for any time of day enjoyment. They would be a great addition to any sweet table or as a bake sale offering, as they cut neatly and travel well. They are also perfect for spring gatherings, Easter dessert tables, or as an afternoon coffee treat.
If you love the combination of lemon and pistachio, you may want to try my Pistachio Loaf Cake or my Lemon Pistachio Shortbread next!
Key ingredients and substitutions
A few notes about the key ingredients …
Butter – I know a lot of people don’t keep unsalted butter in their fridge all the time, but if there was ever a recipe that’s worthy of splurging, this is it! I tested this recipe several times with both unsalted and salted butter. The unsalted butter (with the added kosher salt) was the clear winner for both taste and texture of the shortbread base, and I do recommend unsalted butter if at all possible for the best results.
That said, if unsalted butter isn’t an option, salted butter will work. Simply omit the added salt in the base layer to account for the additional salt in the butter.
Lemon – freshly-squeezed lemon juice will bring the nicest lemon flavour to these bars. As you will also need some lemon zest, you’ll want to start with a fresh lemon. One average size lemon should provide the zest and juice needed.
Pistachios – You can use either roasted, shelled, lightly salted pistachios (I used the “Wonderful” Pistachio brand) or shelled unsalted raw pistachios (also available from “Wonderful”).
The lightly salted pistachios bring a lovely sweet and salty flavour to the squares, as well as the additional flavour from roasting.
The unsalted raw pistachios bring a pure pistachio nut flavour and will produce a sweeter square with the absence of the extra salt.
I prefer the lightly salted pistachios, but try both and see which you prefer. Regular salted pistachios aren’t recommended as they are just a bit too salty for a “sweet” square.
How to make lemon pistachio squares: step-by-step
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below when making the recipe for the complete list of ingredients and instructions.
Add dry ingredients for the base to a food processor. Process until the pistachios are quite fine.
Add the cold butter cubes to the processor and process until the butter pieces are quite fine.
Pour the flour mixture into a prepared 8×8-inch baking pan and press the pistachio shortbread base into the pan firmly. Pop the base into the oven to bake.
While the base is baking, mix together the lemon filling.
When the base has baked, top with chopped pistachios and pour the lemon bar topping overtop. Return to the oven to finish baking.
Bake the squares until lightly golden and set. Allow to cool completely, then cut into squares and dust with icing/confectioners’ sugar to serve.
A “neat” tip for squares
If you’re looking for the neatest squares for a dessert platters or bake sales, for example, chill the pan before slicing, then use a large, sharp knife to trim about 1/8-1/4-inch off the squares on all four sides before cutting into squares. This removes the irregular (and sometimes too crunchy) edges, leaving a neat, perfect cut on all four sides of every square!
Storing and freezing
Store these squares at room temperature in an airtight container, where they will keep well for 3 or 4 days. I do find that the shortbread base starts to soften slightly after the first couple of days, though they are still enjoyable.
To preserve the crispness, you can freeze these squares. Wrap tightly and freeze for up to 3 months.
FAQ
Yes! Use the “2X” button at the top of the Recipe Card below to automatically double the ingredients and bake in a 9×13-inch pan. Baking time might be a few minutes more.
Yes! Simply finely chop the pistachios for the base by hand, then stir them into the flour mixture. Cut the cold butter into the flour mixture with a pastry cutter or two-knives.
Yes! These squares keep really well stored in an airtight container at room-temperature. That said, they are at their best in the first 48-hours, when the shortbread base is lovely and crisp. The base does start to soften a bit after that point, though they are still quite enjoyable.
Regular salted pistachios may be too salty for these squares, so I don’t recommend them. Raw pistachios will work here, but tend to have less nutty flavour.
Yes! Wrap well and freeze these squares for up to 3 months.
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Get the Recipe: Lemon Pistachio Squares
Ingredients
Pistachio shorbread base:
- 1 cup all-purpose flour, spooned and levelled
- 1/4 cup icing/confectioners' sugar
- 1/4 cup shelled roasted lightly salted pistachios, recommended, or shelled unsalted raw pistachios *see Note 1 below
- 1/4 teaspoon kosher salt, OMIT IF USING SALTED BUTTER
- 1/2 cup unsalted butter, cold and cut into 8 pieces
Topping:
- 2 large eggs
- 1 cup white granulated sugar
- 1/2 teaspoon baking powder
- 2 Tablespoons all-purpose flour
- 1 teaspoon lemon zest
- 4 Tablespoons fresh lemon juice
- 1/3 cup shelled unsalted or lightly salted pistachios, roughly chopped
For garnish after baking:
- Icing/confectioners' sugar
Instructions
- Preheat the oven to 325℉ (non-convection/not fan-assisted) with the rack in the centre of the oven. Reduce to 300F if using a glass pan.
- Spray an 8×8-inch baking pan (preferably metal) with cooking or baking spray, then line the bottom and two sides with parchment paper, allowing the parchment to extend beyond the sides of the pan by an inch or two to use as handles to remove the squares after baking.
- To make the pistachio shortbread base, place the flour, icing sugar, pistachios and salt (if using) in a food processor and process until the pistachios are quite fine. Add the cold butter cubes and process until the butter is in fine pieces and the mixture is quite sandy.
- Firmly press the mixture into the bottom of the prepared pan using the flat bottom of a glass or measuring cup. Place into the oven and bake until lightly golden, about 23-25 minutes.
- Meanwhile, whisk all the topping ingredients except the pistachios until smooth. When the crust is baked, scatter the chopped pistachios over the crust, then pour the filling into the pan. Use a fork to evenly distribute the pistachios, if needed.
- Place into the oven and bake until set, about 17-20 minutes. The squares are set when the top is lightly golden and feel set when the top is gently touched. The topping shouldn't jiggle at all when the pan is gently moved. Remove from the oven and let the squares cool completely in the pan. You can pop the pan into the refrigerator after they have cooled on the counter for a bit to speed up the process. (A chilled pan will be easier to cut and will produce the cleanest slices.)
- When cooled, run a knife along the two unlined sides of the pan, then lift the squares out of the pan and onto a large cutting board. Sprinkle with icing/confectioners' sugar, then cut into sixteen roughly 2-inch squares.
- Transfer to an airtight container and store at room temperature for 3-4 days, though they are best enjoyed in the first 48 hours when the shortbread will be the crispiest. The squares can also be frozen for up to 3 months.
Notes
Inspired by a NYT recipe
More lemon pistachio recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
