Antep Pistachio And Lemon Bar

Antep Pistachio And Lemon Bar




30 min


30 min

Ingredients for pistachio and lemon bar recipe

  • 120 g butter
  • 1/4 cup of powdered sugar
  • 1 glass of flour
  • 1 packet of vanilla

For lemon fill

  • 2 eggs
  • 1 cup of powdered sugar
  • 2 lemon juice
  • 1 lemon peel rim
  • 2 tablespoons flour
  • 1 teaspoon mortar peanut

For the above

  • Powdered sugar

Antep pistachio and lemon bar preparation

  • Take the butter in a bowl and beat until it reaches the creamy consistency. Add powdered sugar, flour and vanilla, and continue on to the bite. Pour the mixture onto a rectangular oven tray with oily paper. Bake in a preheated 170 degree oven until it is pink.
  • For a lemon pudding with pistachio, flour the eggs and powdered sugar until it melts well. Add lemon juice and grated lemon peel on top and continue to rumble. Finally add flour and pistachio nuts and mix well. Pour it over the bar you take out of the cooker and give it back to the oven.
  • Lower the temperature of the oven to 140 degrees and cook for about 30 minutes before removing it from the oven. Cut to the size you want. Garnish with powdered sugar. Serve it.


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