Easy & Zesty Lemon Bars with Almond Crust Recipe

If you’re craving a dessert that’s bright, tangy, and perfectly sweet, these Lemon Bars with Almond Crust are the ultimate treat. Combining the zesty punch of lemon curd with a rich, buttery almond crust, these bars strike the perfect balance between refreshing citrus and nutty indulgence. Ideal for spring gatherings, tea time, holidays, or simply as an after-dinner delight, this recipe is straightforward yet luxurious in flavor and texture.

Unlike traditional lemon bars that rely on all-purpose flour crusts, this almond-enhanced base brings a delightful nutty undertone and a slightly crumblier texture. The lemon filling is silky, sweet-tart, and smooth—cutting cleanly into beautiful squares that hold their shape. Whether you’re new to baking or a seasoned pro, this Lemon Bars with Almond Crust Recipe is guaranteed to become a favorite in your dessert rotation.

Nutrition (Per Serving – Based on 12 Bars)

• Calories: 275

• Total Fat: 15g

• Saturated Fat: 6g

• Cholesterol: 55mg

• Sodium: 55mg

• Carbohydrates: 30g

• Sugars: 21g

• Protein: 4g

• Fiber: 1g

Prep Time, Cook Time & Servings

• Prep Time: 15 minutes

• Active Time: 15 minutes

• Resting Time (Cooling + Chilling): 2 hours

• Total Time: 2 hours 30 minutes

• Cuisines: American, European

• Course: Dessert, Snack

• Servings: 12 bars

• Calories per Serving: ~275 kcal

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Equipment Needed

• 8×8-inch square baking pan

• Parchment paper

• Mixing bowls (2)

• Hand mixer or whisk

• Measuring cups and spoons

• Zester and juicer

• Saucepan (optional for melting butter)

• Fine mesh sieve (optional, for lemon juice or dusting)

• Sharp knife for cutting bars

Ingredients

For the Almond Crust:

• 1 cup almond flour

• ¾ cup all-purpose flour

• ½ cup powdered sugar

• ½ teaspoon salt

• ½ cup (1 stick) unsalted butter, melted

• ½ teaspoon vanilla extract (optional, for extra aroma)

For the Lemon Filling:

• 3 large eggs

• 1 cup granulated sugar

• 2 tablespoons all-purpose flour

• 1 tablespoon lemon zest (from about 2 lemons)

• ½ cup freshly squeezed lemon juice (about 3 lemons)

• ⅛ teaspoon salt

• Optional: powdered sugar, for dusting

Instructions

Step 1: Prepare the Almond Crust

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, letting the edges hang over the sides for easy removal later.

2. Mix the Crust Ingredients
   In a large mixing bowl, combine almond flour, all-purpose flour, powdered sugar, and salt. Add the melted butter and vanilla extract (if using). Mix until a soft, crumbly dough forms.

3. Press into the Pan
   Transfer the crust mixture into the prepared pan. Press it firmly into an even layer using your fingers or the bottom of a flat glass.

4. Bake the Crust
   Bake for 18–20 minutes, or until the edges are lightly golden. Remove from oven and let cool slightly while you prepare the lemon filling.

Step 2: Make the Lemon Filling

1. Whisk Together Filling Ingredients
   In a separate bowl, whisk the eggs and sugar until smooth and slightly pale. Add the flour, lemon zest, lemon juice, and salt. Whisk until fully combined and no lumps remain.

2. Pour Over Crust
   Pour the lemon filling over the warm crust, tilting the pan gently if needed to distribute evenly.

3. Bake Again
   Return the pan to the oven and bake for 20–25 minutes, or until the center is just set and doesn’t jiggle when lightly shaken. Avoid overbaking—the lemon filling should be tender, not rubbery.

Step 3: Cool and Chill

1. Cool at Room Temperature
   Remove the pan from the oven and let it cool completely on a wire rack (about 1 hour).

2. Chill in Fridge
   Transfer to the refrigerator and chill for at least 1 additional hour to allow the bars to fully firm up, making them easier to cut cleanly.

Step 4: Serve and Store

1. Dust and Slice
   Once chilled, use the parchment paper to lift the bars from the pan. Dust with powdered sugar (optional) and cut into 12 squares or rectangles using a sharp knife.

2. Storage Tips
   Store leftovers in an airtight container in the refrigerator for up to 5 days. For a firmer texture, keep chilled until serving. You can also freeze lemon bars for up to 2 months—just wrap each bar individually in parchment paper and store in a zip-top freezer bag.

Tips for Perfect Lemon Bars

• Use fresh lemon juice: Bottled lemon juice lacks the brightness and complexity of fresh lemons.

• Strain the lemon juice: For a smoother filling, strain the juice to remove any pulp or seeds.

• For extra tartness: Reduce sugar by 2 tablespoons in the filling if you like a stronger lemon bite.

• Room temperature eggs: They blend more smoothly into the filling, resulting in a creamier texture.

• Chill before cutting: A cool, firm filling makes slicing clean and easy—don’t skip this step!

Why You’ll Love This Recipe

• Simple Ingredients: Most are pantry staples, with almond flour being the only specialty item.

• Balanced Flavor: The nutty crust perfectly complements the tart lemon filling.

• Customizable: Add a raspberry swirl, use Meyer lemons, or swap almond flour for hazelnut or pecan meal for variations.

• Elegant Presentation: These bars look beautiful on any dessert tray—especially when dusted with powdered sugar or garnished with lemon zest curls.

Whether you’re making dessert for a holiday brunch, summer potluck, or cozy family dinner, this Lemon Bars with Almond Crust Recipe delivers sunshine in every bite. Zesty, rich, and refreshingly light, it’s a modern twist on a timeless classic—one that’ll have everyone asking for seconds.