Lemon Pie Bars

Why You’ll Love This Recipe

Lemon Pie Bars are the perfect balance of sweet and tangy, with a buttery shortbread crust and a luscious lemon filling. These bars are bright, refreshing, and ideal for spring and summer gatherings. Their simplicity and bold lemon flavor make them a go-to treat when you want something both classic and satisfying.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

flourunsalted buttergranulated sugarconfectioners’ sugareggslemons (juice and zest)vanilla extractbaking powder salt

directions

Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.

In a bowl, mix flour, confectioners’ sugar, and cold cubed butter until the mixture resembles coarse crumbs.

Press the mixture evenly into the bottom of the prepared dish to form the crust.

Bake for 15-18 minutes, or until lightly golden. Remove and set aside.

In another bowl, whisk together eggs, granulated sugar, lemon juice, lemon zest, vanilla extract, flour, baking powder, and a pinch of salt until smooth.

Pour the lemon mixture over the baked crust.

Return to the oven and bake for 20-25 minutes, or until the filling is set and slightly golden on top.

Let the bars cool completely in the pan.

Once cooled, dust with confectioners’ sugar and cut into squares or bars.

Servings and timing

This recipe yields approximately 20 bars.Preparation time: 15 minutesBaking time: 35-40 minutesCooling time: 1 hourTotal time: 1 hour 55 minutes

Variations

Add a coconut layer between the crust and lemon filling for extra texture.

Top with a thin layer of lemon glaze for added sweetness.

Use Meyer lemons for a more floral, less tart flavor.

Add a graham cracker crust instead of traditional shortbread for a twist.

storage/reheating

Store Lemon Pie Bars in an airtight container in the refrigerator for up to 5 days.They can be frozen for up to 2 months—layer with parchment paper to prevent sticking.Thaw in the refrigerator before serving. Best enjoyed chilled or at room temperature.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can be used in a pinch.

Why did my lemon layer separate?

Make sure to pour the lemon mixture over a hot crust and bake immediately.

Can I make them gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend.

Do these bars need to be refrigerated?

Yes, due to the egg and lemon filling, they should be stored in the fridge.

Can I use a different citrus?

Yes, limes or oranges work well too—adjust sugar to taste.

Why is my crust too hard?

Overmixing or overbaking the crust can make it tough—mix until crumbly and bake just until golden.

Can I double the recipe?

Yes, use a larger baking sheet or two pans to maintain even thickness.

Should I zest the lemon before juicing?

Yes, it’s much easier to zest a whole lemon.

Can I reduce the sugar?

You can slightly reduce it, but it may affect the texture and balance of sweetness and tartness.

Are these good for potlucks?

Absolutely, they travel well and can be served chilled or at room temperature.

Conclusion

Lemon Pie Bars offer a bright burst of citrus flavor in a soft, rich dessert that’s easy to make and sure to please a crowd. Whether you’re hosting a brunch, attending a picnic, or simply craving a tangy treat, these bars will bring a refreshing zing to any occasion.

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