Yield
20 bars

How to Make It

Step 1

Preheat oven to 350°. Spread almonds in 13-by-9-inch metal baking pan and bake for 10 minutes, until fragrant and golden. Transfer nuts to a board and let cool.

Step 2

Place almonds in the bowl of a food processor and pulse in 10 one-second pulses to coarsely grind. Break shortbread cookies into small pieces, add to almonds, then pulse again until mixture is finely ground and beginning to clump. Transfer crumbs to same baking pan, spreading evenly, then press crumbs firmly into bottom of pan. Bake at 350° until golden and set, about 10 minutes.

Step 3

In a bowl, whisk together sugar and flour. Whisk in lemon juice, then eggs and vanilla extract. Pour lemon mixture over warm crust, reduce oven temperature to 300° and bake until set, about 30 minutes. Transfer pan to a rack and let cool completely. Cut into 20 bars and dust with confectioners' sugar before serving.

Ratings & Reviews

Love these

iBake
March 27, 2015
I absolutely love these. I have a neighbor who brings me fresh lemons from their tree so I make them pretty often. The recipe is so simple and they taste amazing. With the crust, you can't leave the almonds in the oven for 10 minutes or they burn. I usually put them in for 4-5 minutes. And you have to make sure to grind the cookies and almonds in the food processor until they really stick together and look like graham cracker crust. It's very quick and easy and they taste amazing

dryvnabngo's Review

dryvnabngo
February 06, 2010
Followed the recipe exactly. The crust was horrible~used "name brand" all-butter shortbread. The lemon topping was good, but not useable due to crummy (!) crust. Would not make again.