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.