Lemon-Pistachio Bars

 

I found this recipe in Real Simple, and thought it was a nice variation on classic lemon bars! (The same article also had a chocolate-hazelnut swirl cake that was fine, but this dessert was better.)

9 oz. unsalted shelled pistachios, plus ¼ cup chopped pistachios for topping
½ cup granulated sugar
4 Tbsp. cornstarch
¾ tsp. kosher salt
1 stick lactose-free butter
6 lemons, divided
8 large eggs
28 oz sweetened condensed lactose-free milk
¼ tsp. sea salt

Preheat oven to 350 °F with rack in center position. Coat a 13-by-9-inch baking dish with cooking spray. Line with parchment paper, leaving 2 inches of overhang on long sides.

Process shelled pistachios, sugar, 2 tablespoons cornstarch, and ¼ teaspoon kosher salt in a food processor until finely ground. Add butter; pulse until mixture comes together.

Transfer pistachio mixture to prepared baking dish. Using damp fingers or an offset spatula, spread mixture in an even layer on bottom and about ¼ inch up sides of 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 ½ 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.