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Kuhlman Cellars

Herbed Almond Lemon Bars

Herbed Almond Lemon Bars
Recipe Date:
May 14, 2020
Serving Size:
Cook Time:
Imperial (US)
The crust in this recipe is a traditional shortbread (great eaten alone) giving a savory note with the herbs on our Kuhlman Almonds. The mellow nature of Meyer lemons balances the sweetness, making a craveable snack.
  • 1 3/4 cups Flour divided
  • 1/3 cup Sifted powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Lemon Zest
  • 1/2 cup Kuhlman Herbed Almonds
  • 2 cups Sugar
  • 4 Large Eggs Beaten lightly
  • 1/2 cup Meyer Lemon Juice
  • 1/2 tsp baking powder

Preheat oven to 350 degrees. On a baking sheet spread almonds and toast for about 5 minutes until lightly golden. Cool and grind in a food processor or finely chop

Into a medium bowl, sift together 1 1/2 cups flour, the confectioners' sugar, and the salt. Cut in the butter, 1 teaspoon zest, and almonds until mixture just clings together.

Press mixture into a lightly buttered 9-by-13-inch baking dish. Bake until just firm and lightly golden, about 20 minutes. Let cool slightly before filling.

In a large nonreactive bowl, stir together the granulated sugar, eggs, lemon juice, baking powder, and remaining 1/4 cup flour and tablespoon zest until combined. Pour into prepared crust.

Bake until filling is set and lightly browned, 25 to 30 minutes. Transfer to a wire rack to cool. Cut into squares.

If desired dust top with powdered sugar.