I mentioned in my lemon curd post that I’d come up with a lemon bar idea, only I promised it a week later. A month later’s the same thing, right? Trust me, it’s worth the wait.
When Martha Stewart published her cookie book a couple years ago, I snapped it right up. Martha’s recipes have never been bulletproof for me, there are several I haven’t been able to replicate, and one was for a cookie made with pistachios and lemon juice. The recipe promised chewy, it turned into a big swath of goo. But, that big swath of goo tasted delicious. Pistachios and lemon are a perfect pair.
My mother-in-law’s favorite way to eat lemon curd is with old fashioned gingersnaps. The more ginger the better. She was up visiting last month and left behind a tin of gingersnaps, so I thought using them to make a cookie crumb crust would be perfect. All together the gingersnap, pistachio, and lemon, make this a total flavor bomb. It is the brightest, zingiest thing you’ll eat for ages, but not face puckering, thanks to the salty grounding of the pistachio. These are dangerously edible.
Pistachio Lemon Bars with Gingersnap Crust
8 oz pistachio nuts
1 1/2 C gingersnap cookie crumbs
1/4 C sugar
5 T melted butter
6 eggs
3 C sugar
2 T lemon zest
1 C lemon juice
1 C flour
Mix together the cookie crumbs, 1/4 C sugar, and melted butter, and press it into a 9 x 12 baking pan. Bring the crust up the sides about an inch. Bake in a 350 degree oven for about 10 minutes, or until the crust is dry.
Shell the pistachio nuts and pulse them in a food processor until they are diced into tiny bits. Scatter half of the nuts on top of the cookie crust.
Mix the rest of the ingredients together, whisking to combine. Pour over the nuts. Spread the remaining nuts on top of the filling. Bake at 350 for 30 minutes, or until the filling is set.
Lemon bars are such a bake sale staple, because they are a classic. But even classics benefit from a little tweaking, and then can seem fresh all over again when you return to them. Although, I love the salty and sweet of this so much, I won’t be rushing back to the classic any time soon.
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