Pistachio and lemon bars recipe

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Our pistachio and lemon bars are sweet, tangy, and perfect for sharing...

Pistachio and lemon bars
(Image credit: Future)
Preparation Time30 mins
Cooking Time40 mins
Cost RangeMid
Nutrition Per PortionRDA
Calories220 Kcal11%
Saturated Fat6 g30%
Fat11 g16%
Carbohydrates26 g10%

These pistachio and lemon bars are easy to bake and have a delicious zesty flavour. 

Serve these bars with your afternoon tea for a little treat or package them up for lunchboxes and picnics. They only take 30 minutes to prepare and 40 minutes to bake. Little ones can help with the preparation by measuring the ingredients with you and turning the food processor on to blitz the base together. 


  • 50g pistachios
  • 100g caster sugar
  • 75g plain flour
  • 50g desiccated coconut, plus 1tbsp, to scatter over the top
  • 100g unsalted butter, melted
  • 1tbsp pistachios, finely chopped

For the filling:

  • Finely grated zest of 4 lemons and 230ml juice (about 5 lemons)
  • 4 medium eggs, beaten
  • 230g caster sugar
  • 35g plain flour




  1. Heat the oven to 160C Fan/Gas 4. Whizz the pistachios in a food processor until finely ground, then add the sugar, flour, coconut and butter, then pulse to bring together. Stir in the chopped pistachios until evenly distributed.
  2. Press into the base of a 20cm square tin that has the base and sides lined with parchment paper. Bake for 15 minutes until lightly golden. Reduce oven to 140C Fan/Gas 3.
  3. Meanwhile, whisk all the filling ingredients together in a bowl. Strain through a sieve, then carefully pour over the warm base and return to the oven for 25 minutes, just until set. Cool in the tin then scatter over the 1tbsp desiccated coconut before cutting into 16 equal portions/bars.

Top tips for making pistachio and lemon bars

For clean, neat portions warm a sharp knife under some hot water. Dry it with a clean cloth then slice it into squares. Clean the knife between each cut.

Do lemon bars need to be refrigerated after baking?

Once the lemon bars are completely cooled, it’s best to store them in an airtight container in the fridge if you are not eating them straight away. They will keep in the fridge for around 2-3 days.

Why did my lemon bars fall apart?

It’s very important to give the base of your lemon bars a good solid structure. Make sure you press it firmly into an even layer in the tin. You want to make sure there are no gaps otherwise the curd layer will seep through and give a soggy base that falls apart once cut. 

What can I use instead of desiccated coconut?

If you don’t like the flavour of coconut then swap for the same quantity of plain flour for the base and dust the finished bars with icing sugar instead. You could use ground almonds in the base instead of the coconut if you still want an extra hint of nuttiness.

Profile picture of Jessica Ransom
Jessica Ransom

“This is a great recipe for kids to help make as they can weigh everything into the food processor and help pulse the ingredients together. They can also help press the base ingredients firmly into the tin and will enjoy whisking and straining the filling.”

For this recipe, you need a 20cm square tin with a removable base. This non-stick one from MasterClass is perfect and very versatile.

MasterClass 20cm Square Tin - View at Amazon

MasterClass 20cm Square Tin - View at Amazon

This is the perfect tin for baking brownies, blondies, shortbread and of course, these lemon and pistachio bars. The removable base makes it easy to release the finished bake and slice into portions. 

For more citrusy baking inspiration, check out our lemon drizzle cake. You might also like this lemon curd cake or our take on the classic American lemon pound cake.

Jess Meyer
Food Editor

Jess is the Group Food Editor at Future PLC, working across brands in the woman’s lifestyle group, including Woman and Home, Woman’s Weekly, Woman, Woman’s Own, Chat, womanandhome.com and Goodto.com. Hailing from the Antibodies, Jess has a background in media and video production, with many years of experience working on tv and commercial video projects. After relocating to the UK, Jess studied at Leiths School of Food and Wine in London, graduating with a diploma in culinary arts before gaining a scholarship to study at the Ecole Nationale Superieure de Patisserie (ENSP) in France, where she learned the fine art of French patisserie.

With contributions from