Dreamy Lemon Almond Bars that combine lemon zest with almonds for a delicious bar that’s perfect for a spring and summertime dessert!
30 years ago, I grew up in the Midwest – in a rural, country town that had less than 500 people. We lived on a gravel road, and for years, the only folks who drove past our home were the farmers (on tractors) that lived next-door, and the mailman.
It was … a beautiful time.
Our family church was just a few miles down the country road – think tiny church, rural farmland, wooden pews, and a “bell” that rang every Sunday that would signal the start of service. There was a parish hall that the women would often use to host potlucks and every woman would tote in her favorite recipe.
For my mom, that meant LEMON BARS.
I swear, I ate so many lemon bars as a kid… I wonder how I didn’t turn into a lemon bar myself. I’d sit there stuffing my face with lemon bar after bar, and “lick” the powdered sugar off the top. My mom would dust the tops of the bars with powdered sugar for “effect” (she said!) Little did I know I’d be making lemon bars 30+ years later.
Except… a twist on the original – this time, with almonds. Yum
Lemon Almond Bars
These lemon almond bars combine simple ingredients to make a really unique bar that’s a twist off the familiar “lemon bars” we all probably remember from every childhood get together.
Or in my case, every time we had to bring a dessert to pass at church 🙂
Grab the following:
- raw almonds
- lemon zest
- butter – unsalted
- all purpose flour
- confectioner’s sugar (aka powdered sugar!)
- granulated sugar
- baking powder …
- and almond extract (can sub vanilla if you wish!)
More dessert bar recipes:
- Peanut Butter Banana Bars
- Magic Cookie Bars (Paleo, Grain Free)
- Homemade Granola Bars
- Caramel Apple Bars
- No Bake S’Mores Bars
- Cake Mix Pumpkin Bars
- Cranberry Crumb Bars
Did you make these bars? If you did, please take a second to rate the recipe and leave a review. I’d love to know if you enjoyed this twist on traditional lemon bars!
Lemon Almond Bars
- 1/2 C confectioner's sugar
- 2.25 C all purpose flour, divided
- 1 C butter, unsalted and softened
- 1/2 C crushed raw, unsalted almonds
- 2 tsp pure almond extract
- 2 C granulated sugar
- 4 eggs
- 1 tsp baking powder
- 1 Tbsp lemon zest
- Preheat the oven to 325 degrees F..
- Grease a 9x13-inch baking dish with butter or non-stick spray. Set aside.
- In a large mixing bowl combine 1/2 cup confectioner's sugar and 2 cups all-purpose flour. Whisk until combined.
- Add in the butter. Using a mixer, beat until it is well-combined.
- Stir in crushed almonds and almond extract. Mix well to evenly distribute the almonds.
- Spread the dough evenly over the bottom of the prepared baking dish. Pat down firmly. Bake for 15 to 20 minutes. While the dough bakes, prepare the filling.
- In a large mixing bowl, combine the sugar and 1/4 cup all-purpose flour.
- Add in the eggs, baking powder and lemon zest. Mix well until thoroughly combined into a smooth, lump-free filing.
- Spoon the filling over the hot dough. Spread and smooth evenly.
- Place back into the oven and bake for 25 to 30 minutes until golden brown. The center may slightly jiggle.
- Allow to cool completely. Slice into bars, then cover them with a generous layer of confectioner's sugar if desired and more lemon zest if desired.