Lemon Pie bars have a tangy lemon filling, a sweet crumbly shortbread crust, and a dusting of powdered sugar. If you like lemon desserts, these bars are for you.
My mom made these bars when I was a kid. Now they are a favorite in my household. You will love how easy they are to make. They make a large pan so there will be plenty of them to go around.
There is always something to a dessert that has a crumbly shortbread. One thing I can never get enough of is shortbread, but not only that the crust is super simple to make.
The lemon filling has just enough of a lemony tartness to it. And, the powdered sugar gives just enough sweetness to balance the lemon filling.
This recipe is so simple and the results are guaranteed to make your taste buds smile.
- You will want to have ingredients at room temperature for this recipe.
- When removing the lemon zest, take the yellow peel only. Do not use the pith, which is the white lining under the peel. The pith is normally has a bitter taste.
- I use parchment to line the baking pan. It made it easy to remove the bars from the baking pan.
- Once the bars are cooled sprinkle the bars with powdered sugar. Use a strainer to spread the sugar, it will help so that you don’t have lumps of sugar, and the powdered sugar will be spread more evenly.
- These bars can be stored in an airtight container for a couple of days.
- For longer than a couple of days I would recommend that they place them in the freezer.
- The bars taste great right out of the freezer. But if you want to eat them after they are thawed, simply place them on the counter to thaw. They should be thawed in about an hour.
Steps for making Lemon Pie Bars
Preheat the oven to 350 degrees F. Line a 9 x 13-inch pan with parchment paper.
Make the crust by combining the flour and powdered sugar in a medium bowl. Add the butter and combine until you have a crumbly mixture.
Place the mixture in the prepared baking dish and press into the bottom of the pan. Bake for 10 minutes.
While the crust is baking mix the filling together. Once the crust is baked, pour the filling over the crust and place it back in the oven for another 25 to 30 minutes
When the bars are baked remove them from the oven and cool completely on a cooling rack. Top with powdered sugar.
More bar recipes:
- Banana Bars
- Chocolate Chip Cream Cheese Bars
- Blueberry Peach Crumble Bars
- Pear Cream Cheese Crumble Bars
If you make these lemon pie bars I would love to hear about it! Please leave me a comment and a rating.
Lemon Pie Bars
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 cup butter
- 4 large eggs
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1/4 cup all-purpose flour
- Preheat the oven to 350 degrees F. Line a 9 x 13-inch pan with parchment paper
- In a medium bowl mix together the flour and the powdered sugar. Add the butter and cut in until the mixture is well combined.
- Add the dough to the prepared baking pan and pat it in so it is even.
- Place in the preheated oven for 10 minutes.
- In another medium bowl beat together the sugar, eggs, 1/4 cup flour, lemon juice, and lemon zest for about 1 minuter.
- Pour the filling over the baked crust. Place back in the oven and bake for another 20 to 25 minutes.
- Remove from the oven and place on a cooling rack, cool completely. Sprinkle the top of the bars with powdered sugar.
- When removing the zest of the lemon, take just the yellow peel. Do not use the white lining of lemon called the pith. The pith has a bitter flavor.
- Use a strainer to sprinkle the powdered sugar over the top of the bars.
- Store the bars in an airtight container on the counter for 2 to 3 days.
- Bars freeze well. Place in an airtight container for up to a month or two.
- The frozen bars can be eaten right out of the freezer or set on the counter to thaw.
This recipe was originally published on September 2, 2012. It has been updated with new content and pictures on April 28, 2022.