Lemon and almonds pair so well, no wonder they star together in so many recipes.
For these lemon bars you do not need a crust (like in the classic lemon bars). This makes them super easy to make.
The bars are moist and full of lemon flavor. If you are a marzipan type of person, do not skip the almond extract and amaretto in the batter and glaze. Using them will get you the perfect combination of lemon and marzipan flavor. If marzipan is not your thing, you better skip them. no worries, you will still get great tasting squares minus the marzipan flavor.
INGREDIENTS
Wet ingredients
150 gr/11 tablespoon Soften butter
1.5 cups sugar
Lemon zest from 2 lemons
4 eggs at room temperature
1/2 cup freshly squeezed lemon juice
1 tbs amaretto (optional)
2 tsp almond extract (optional)
3/4 cup sour cream
Dry ingredients
1 cup flour
1 cup almond flour
2 tsp baking soda
For the glaze
1 cup powdered sugar
1/2 tsp almond extract (optional)
1 tbs amaretto (optional)
Lemon juice as needed – 1 teaspoon at a time
For topping
Sliced almonds or curly strips of lemon zest (you will need lemon zester for that)
INSTRUCTIONS
Line a 9×9 inch pan with parchment paper and brush with oil/butter
preheat your oven to 350f/180c
In a small bowl place sugar and lemon zest and rub them together with your fingers to release the aromatic oils from the lemon.
Using a hand mixer, cream butter and sugar together till light and fluffy.
Add 1 egg at a time and keep mixing until the color lightens and the volume increases.
Add sour cream, almond extract, amaretto and lemon juice and mix well.
In a separate bowl, mix the dry ingredients and add them to the batter.
Using a spatula, scrap the sides of the bowl and fold to combine.
Pour the batter to the pan and bake at 350f/180c for 40-45 min till golden and a toothpick comes out with some crumbs.
Cool completely.
Prep the glaze by gradually adding the fluids to the powdered sugar, 1 teaspoon at a time, until you reach the right consistency. The glaze needs to be thick yet spreadable.
Pour the glaze on top of the cake and spread it evenly.
Sprinkle with sliced almonds or curled lemon zest strips.
Remove from the pan and slice to squares.
Enjoy 
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