Lee Ann’s Lemon-Orange Bars

Preparation info

  • Makes

    3 dozen

    • Difficulty


Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

Adapted from a recipe of my friend Lee Ann Fisher in New Jersey, a bar cookie—almost a miniature French tart—with the refreshing combination of lemon and orange. The chopped almonds make a crumbly crust, the sliced almonds give the top a neat, finished look.


Almond Crust

  • 1 cup less 2 tablespoons flour
  • 2 tablespoons chopped almonds
  • ½ cup (1 stick) unsalted butter, softened
  • ¼ cup confectioners’ sugar
  • teaspoon salt Grated zest of ½ lemon (reserve the other half for the Alling)


    1. Almond Crust: Preheat the oven to 375°F. Generously butter a 9-inch square baking pan. In a food processor or electric mixer, combine the flour, chopped almonds, butter, confectioners’ sugar, salt, and lemon zest until they begin to form a cohesive dough. Pat the dough evenly into the bottom of the baking pan. Bake until lightly golden, 16 to 18 minutes.
    2. Lemon-Orange Filling: In a food processor, electric mixer, or mixing bowl, combine the eggs, sugar, orange and lemon zests, orange and lemon juices, flour, baking powder, and salt. Mix until pale and well combined.
    3. When the crust is ready, remove the baking pan from the oven and lower the heat to 350°F. Pour the filling over the hot pastry; then sprinkle the sliced almonds on top. Bake until slightly puffed and lightly golden, about 20 minutes. Cool the pan on a wire rack; then use a sharp knife to cut the mixture into thirty-six 2¼ × 1-inch bars. (Make 8 cuts in one direction, 3 in the other.) Serve at cool room temperature.