Lemon Pie Bars

Lemon Pie Bars are a bright, tangy dessert with a buttery shortbread crust and a creamy, citrusy filling. These bars are the perfect balance of sweet and tart, with a melt-in-your-mouth texture that makes them an instant favorite for any occasion.

Why You’ll Love This Recipe

These Lemon Pie Bars are easy to prepare and pack a punch of fresh lemon flavor. They’re ideal for potlucks, holidays, or just a weekday treat. With their simple ingredients and straightforward steps, they offer gourmet taste with minimal effort. Their refreshing flavor makes them especially great for spring and summer gatherings.

Ingredients

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

• All-purpose flour
• Powdered sugar
• Unsalted butter
• Granulated sugar
• Eggs
• Fresh lemon juice
• Lemon zest

Directions

1. Preheat your oven to 350°F (175°C).
2. Combine flour and powdered sugar, then cut in butter until crumbly. Press into a greased baking pan and bake for 15–20 minutes until lightly golden.
3. In a separate bowl, whisk eggs and granulated sugar until smooth. Stir in lemon juice, zest, and a bit of flour to thicken.
4. Pour the lemon mixture over the warm crust and return to oven. Bake for 20–25 minutes, until the center is set.
5. Let cool completely, then refrigerate for 2–4 hours.
6. Before serving, dust with powdered sugar and cut into bars.

Servings and timing

Serves: 12–16 bars
Prep time: 20 minutes
Bake time: 35–45 minutes
Chill time: 2–4 hours
Total time: about 3 hours including chilling

Variations

• Use Meyer lemons for a sweeter, floral twist.
• Add a layer of meringue on top and brown lightly in the oven.
• Substitute lime or orange for the lemon to change the citrus profile.
• Mix in a swirl of berry preserves for an added fruit layer.
• Make a gluten-free version using a 1:1 gluten-free flour blend.

storage/reheating

Store Lemon Pie Bars in an airtight container in the refrigerator for up to 5–7 days. They can also be frozen (without powdered sugar) for up to 3 months. Thaw in the refrigerator overnight before serving. For best results, add powdered sugar right before serving to avoid absorption.

FAQs

What type of lemons are best?

Fresh lemons are best. Meyer lemons offer a sweeter taste, while regular lemons bring more tartness.

Can I use bottled lemon juice?

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

Why is my filling runny?

This usually means the bars were underbaked or not chilled long enough.

Can I freeze Lemon Pie Bars?

Yes, wrap tightly and freeze up to 3 months. Thaw in the fridge and dust with sugar before serving.

Can I double the recipe?

Yes, use a 9×13-inch pan and increase baking times slightly.

How do I prevent the top from browning?

Bake on the middle rack and check early. Use a light-colored pan to reduce browning.

What’s the best way to get clean slices?

Chill thoroughly, use a hot knife, and wipe between cuts for clean edges.

Are Lemon Pie Bars gluten-free?

Not traditionally, but you can use gluten-free flour for a GF version.

Can I make them dairy-free?

Yes, use dairy-free butter alternatives for the crust.

What’s the difference between Lemon Bars and Lemon Pie Bars?

They are very similar; Lemon Pie Bars often have a creamier filling and a pie-like texture.

Conclusion

Lemon Pie Bars are a vibrant, refreshing dessert that’s simple to prepare yet bursting with flavor. Whether you stick to the classic version or try a creative variation, these bars are sure to be a hit. With their zesty lemon filling and tender crust, they’re a delightful treat for any season.

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