Why You’ll Love This Recipe
Lemon Pie Bars are the perfect blend of sweet and tangy, featuring a buttery shortbread crust topped with a luscious lemon filling. These bars are easy to make and ideal for any occasion, from potlucks to afternoon tea. Their vibrant citrus flavor and creamy texture make them a refreshing dessert that’s both elegant and satisfying.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose floursugarunsalted buttereggsfresh lemon juicesweetened condensed milklemon zestpowdered sugar (for dusting)
directions
Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a bowl, combine flour, sugar, and softened butter. Mix until crumbly.
Press the mixture evenly into the bottom of the prepared pan to form the crust.
Bake for 15-20 minutes or until lightly golden. Let it cool slightly.
In another bowl, whisk together eggs, sweetened condensed milk, lemon juice, and lemon zest until smooth.
Pour the lemon mixture over the cooled crust and spread evenly.
Bake for another 20-25 minutes, or until the filling is set and the edges are lightly golden.
Cool completely in the pan before refrigerating for at least 2 hours.
Once chilled, dust the top with powdered sugar and cut into bars.
Servings and timing
This recipe yields approximately 16 bars.
Preparation time: 15 minutes
Baking time: 35-45 minutes
Cooling and chilling time: 2-3 hours
Total time: 3 hours
Variations
Add a graham cracker crust instead of shortbread for a different texture.
Mix in a bit of cream cheese for a richer filling.
Top with whipped cream or fresh berries for added flair.
Use Meyer lemons for a sweeter, more floral flavor.
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; thaw in the fridge before serving.
Best served chilled or at room temperature—no reheating required.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can work in a pinch.
Why is my filling runny?
It may not have baked long enough or wasn’t chilled thoroughly.
Can I make them gluten-free?
Yes, use a gluten-free flour blend for the crust.
Do I need to refrigerate them?
Yes, they must be chilled to set properly and for food safety.
Can I double the recipe?
Absolutely, just use a 9×13-inch pan and adjust baking times accordingly.
How do I get clean slices?
Use a sharp knife and wipe it clean between cuts.
Are Lemon Pie Bars very sweet?
They strike a nice balance of tart and sweet, especially with the tangy lemon.
Can I use lime instead of lemon?
Yes, lime pie bars are a tasty twist on the original.
Is sweetened condensed milk necessary?
It helps achieve the creamy texture and sweetness of the filling.
Can I add a meringue topping?
Yes, though it’s not traditional, it can make an elegant addition.
Conclusion
Lemon Pie Bars are a refreshing dessert that combines a buttery base with a bright, creamy citrus filling. Simple to make and irresistibly delicious, they’re perfect for lemon lovers and a guaranteed crowd-pleaser at any event. Keep a batch ready in the fridge for whenever you need a sweet, zesty pick-me-up.
Print
Lemon Pie Bars
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 55 minutes
- Yield: 9–16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Bright and tangy lemon pie bars with a buttery shortbread crust and creamy lemon filling—a refreshing treat perfect for brunch, dessert, or any occasion.
Ingredients
- 1½ cups all-purpose flour
- ½ cup granulated sugar (for crust)
- ¼ teaspoon salt
- ½ cup unsalted butter, melted (for crust)
- 1¼ cups granulated sugar (for filling)
- 2 tablespoons all-purpose flour (for filling)
- 3 large eggs
- ⅔ cup fresh lemon juice (about 4–5 lemons)
- Zest of 2 lemons
- 2 tablespoons heavy cream (optional, for silky texture)
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together 1½ cups flour, ½ cup sugar, and salt. Stir in melted butter until mixture forms a crumbly dough.
- Press crust mixture evenly into the bottom of the prepared pan. Bake for 15–18 minutes, or until the edges are lightly golden.
- While crust bakes, prepare the filling: whisk together 1¼ cups sugar and 2 tablespoons flour in a bowl. Add eggs, lemon juice, lemon zest, and heavy cream (if using); whisk until smooth and well combined.
- Pour filling over the hot crust, then return to oven and bake for 20–22 minutes, or until the center is just set and jiggles slightly.
- Remove from oven and allow to cool completely in the pan on a wire rack—about 2 hours. Chill in refrigerator for at least 1 hour for cleaner slices.
- Use the parchment overhang to lift the bars out of the pan. Dust the top with powdered sugar and cut into 9 or 16 bars, depending on desired size.
- Serve chilled or at room temperature. Store any leftovers covered in the refrigerator for up to 4 days.
Notes
- For a gluten-free option, substitute a 1:1 gluten-free flour blend for the all-purpose flour.
- If you prefer a sweeter filling, increase sugar by 2 tablespoons.
- Make ahead: bake both crust and filling, then refrigerate; dust with powdered sugar just before serving.
- For extra tang, add an extra teaspoon of lemon zest to the filling.
- Bars freeze well—wrap tightly and freeze for up to 2 months.