Youll never believe these dazzling squares are gluten-free.
Antonis Achilleos
For a stunning summer dessert, look no further.
This lemon bar recipe is studded with pistachios for a pop of color thats alluring and inviting.
Photo:Antonis Achilleos
(Great if you’re gonna wanna stand out at a bake sale!)
These are best stored in the refrigerator to avoid a soggy crust and an overly-soft filling.
For a bake sale, transport in and sell out of a cooler.
it’s possible for you to swap them for walnuts.
Coat a 13-by-9-inch baking dish with cooking spray.
Line with parchment paper, leaving 2 inches of overhang on long sides.
Add butter; pulse until mixture comes together.
Transfer pistachio mixture to prepared baking dish.
Bake until lightly golden, 12 to 14 minutes.
Let cool in baking dish on a wire rack for 20 minutes.
Zest and juice 5 lemons to yield 2 tablespoons zest and 1 cup juice.
Place zest and juice in a large bowl.
Whisk in eggs, condensed milk, and remaining 2 tablespoons cornstarch and 1/2 teaspoon kosher salt.
Pour lemon juice mixture over crust.
Bake until filling is just set, 25 to 30 minutes.
Let cool completely in baking dish on a wire rack, about 1 hour.
Cover and refrigerate until firm, about 3 hours.
Sprinkle with chopped pistachios and flaky sea salt.
Zest remaining lemon over top before slicing.
2,000 calories a day is used for general nutrition advice.
