If you have made my (dare I say perfect) Lemon Bars, you already know how bright, tangy, and smooth that lemon filling is.This time, I am changing up the base with a toasted pecan crust.The buttery shortbread takes on a nutty richness, adding extra flavor and a soft crunch that pairs so well with the fresh lemon layer.

And, if you’re looking for another lemon dessert, don’t miss my Lemon Crumb Bars, with a lemon filling tucked between layers of soft, buttery oatmeal crumb.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: I used 2 ½ sticks of unsalted butter for the crust.This extra butter makes the crust rich and tender, almost like a shortbread cookie, with just the right amount of melt-in-your-mouth texture to hold up under the lemon filling.

If using salted butter, just reduce the added salt in the recipe to balance it out.Sugar: The crust uses both light brown sugar and granulated sugar.Brown sugar adds a hint of caramel flavor and softness, while granulated sugar keeps the texture light and crisp.

All brown sugar would make the crust too soft, and all granulated sugar wouldn’t have as much flavor depth.Pecans: I toasted the pecans, then finely ground them for the crust.Toasting brings out their natural flavor, making the crust extra fragrant and nutty.

Grinding them finely helps the pecans blend evenly int

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