Kind of like a lemon bar, kind of like a pecan bar, but also kind of like a pecan pie – this version of Lemon Bar Pecan Pie is worth celebrating.
Years ago, I created a recipe entitled “Better Than…Lemon Bars.” They were vegan, grain-free, and refined sugar-free. They were pretty awesome.
As life evolved, I started incorporating more of the common baking necessities into my recipes – the good stuff, so to speak. I baked Luscious Lemon Bars over a year ago for a friend’s business grand opening. And, today, I’m proving my neighbor wrong yet again. You see, he “claims” he only eats blueberry pie, pumpkin pie, and plain pecan pie. Well, he ate this and he loved it! I’m determined to prove him wrong until the day I die. I simply love baking pies and I love a bit of competition!
***UPDATE*** He says to caramelize the pecans to put it over the top! I concur…caramelize in butter, lemon juice, and a bit of sugar!
Lemon Bar Pecan Pie
Crust:
1 1/2 cups all purpose flour
6 Tbs. ice cold butter
1/2 cup chopped pecans
1 large egg
1 Tbs. white vinegar
2-5 Tbs. ice water
Preheat the oven to 375 degrees.
Put all ingredients, minus the water, in the bowl of a food processor and pulse until crumbly. Slow add the water, 1 Tbs. at a time and continue to pulse until wet enough, but not too wet. Transfer to parchment paper and form into a nice mound with your hands. Top with another sheet of parchment and roll out into an 11-12″ round sheet of dough. Transfer to a deep dish pie plate, trim and then flute the edges. Fill with pie weights and bake for about 30 minutes, until golden brown and smelling super sweet.
Lemon Bar Filling:
4 large eggs
zest of 2 fresh lemons
juice of 4 fresh lemons
2 3/4 cup white sugar
1/2 cup all purpose flour
1 cup pecan halves
powdered sugar
Beat all of the filling ingredients together for several minutes until just beginning to thicken.
Reduce oven temperature to 350 degrees.
Pour the filling into the cooled crust and bake for an additional 30 minutes, until the pie begins to set.
While still warm, decorate with the pecan halves.
Once completely cooled and set, dust with powdered sugar.
