These Lemon Pie Bars are the perfect little treat for a sunny day. They have a tender crust on the bottom, topped by a lemony curd. They are perfectly portable to bring to a spring or summer gathering, picnic, BBQ, and more. Everyone will love the bright, tangy taste of these bars.
These Lemon Pie Bars are so to die for!! They have a real zingy punch to them, even more so than a lemon meringue pie, and I love them!!
Helpful Items For This Recipe
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What are in Lemon Pie Bars?
These easy lemon pie bars are filled with creamy, lemony goodness on top of a wonderful cookie crust. The perfect balance between crust and lemon pie filling, too, with about 1/3 of the bottom a crust and 2/3 a vibrant topping. The wonderful lemony color is all natural from gorgeous egg yolks, lemon juice, and zest. The perfect color of a lemon peel.
All the ingredients are easy to find and fairly easy to use. The pie filling or curd cooks up easily on the stovetop, and then the bars bake quickly in the oven.
Salted butter, softened
Large egg yolks
Pinch of salt
Fresh lemon juice
Powdered sugar or confectioner’s sugar
How to Make Lemon Pie Bars
Preheat the oven to 350 F. Criss-cross line an 8×8″ with parchment paper. Mix the crust ingredients together with a fork or pastry blender until it resembles coarse crumbs. Press into the prepared pan. Bake for 15 min. to 20 min. just until very lightly browned.
While the crust is baking, make the filling. Whisk together the eggs, egg yolks, sugar, lemon juice, and salt in a medium pot over medium heat. Stir constantly for 10 min. The filling will thicken like pudding. Stir in the lemon zest and the butter. Remove from heat and continue to stir until butter is melted. Pour the filling over the crust and continue to bake for 15 – 20 minutes or until the filling is set. Careful not to brown.
Let cool completely on a rack for about one hour, and refrigerate for 2 hours or more. Using the parchment paper, lift the bars out and cut them into 9 pieces. Serve with a dusting of icing (confectioner’s) sugar and a lemon slice (optional).
Recipe Pro Tips!
How do you make lemon bars not stick to the pan?
This holds true for all squares. I always line my baking pans with parchment paper, sometimes just one way, or if they are really sticky, then both ways in the pan and always with an overlap. This allows you to lift the squares out of the pan and to be able to cut them easily and nicely into squares.
How do I store lemon bars?
This lemon bar recipe is best stored in an air-tight container and in the refrigerator. Lemon bars also freeze well; just make sure to again put them in an air-tight container to preserve the lemon flavor. Just make sure they are completely cooled first.
How do you cut lemon bars smoothly?
Using a clean knife and a bowl of warm water, cut the bars out of the pan, and with each cut, clean the knife in the water and then wipe clean.
I am excited to be doing a Lemon Challenge here today on the site, and with that, I bring you Lemon Pie Bars. Plus, we have a bunch of other delicious lemon recipes just in time to make your senses come alive!! Spring is around the corner, and citrus recipes become very popular now after many months of soups and stews, and winter fare that have hunkered us down over the cold winter!! These meals have served their purpose, but now we want our taste buds to come alive again, and lemon brings out a new birth in flavors!
Check out all the other lovely lemon recipes below from bloggers who took part in our 30-Day Lemon Challenge.
- Buttery Lemon Garlic Rice by Hot Eats and Cool Reads
- Lemon Brulee Tart by Life Currents
- Lemon Cardamom Scones by Manila Spoon
- Lemon Garlic Chicken by Savory Experiments
- Creamy Lemon Layered Pie by Who Needs A Cape?
- Lemon Panna Cotta by Culinary Ginger
- Lemon Pie Bars by Noshing With The Nolands
- Lemon Pudding Cheesecake by Serena Bakes Simply From Scratch
- No Bake Lemon Cheesecake by Num’s the Word
- Mini Meyer Lemon Loaves by Liv for Cake
- Zingy Lemon Chicken Wings by Lovefoodies
- 1 1/2 cups flour
- 1/4 cup sugar
- 1/2 cup butter, softened
- 4 large eggs
- 2 large egg yolks
- 1 1/4 cups sugar
- pinch of salt
- 3/4 cup fresh lemon juice
- 2 tsp. lemon zest
- 3 Tbsp. butter
- Icing or confectioner's sugar
- Lemon slices
- Preheat oven to 350F. Criss-cross line an 8x8" with parchment paper. Mix the crust ingredients together with a fork or pastry blender until it resembles coarse crumbs. Press into the prepared pan. Bake for 15 min. to 20 min. just until very lightly browned.
- While the crust is baking, make the filling. Whisk together the eggs, egg yolks, sugar, lemon juice and salt in a medium pot over medium heat. Stir constantly for 10 min. The filling will thicken like pudding. Stir in the lemon zest and the butter. Remove from heat and continue to stir until butter is melted. Pour the filling over the crust and continue to bake for 15-20 min. or until the filling is set. Careful not to brown.
- Let cool on a rack for about one hour, refrigerate for 2 hours or more. Using the parchment paper, lift the bars out and cut into 9 pieces. Serve with a dusting of icing (confectioner's) sugar and a lemon wedge (optional).
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Professional Mini-Serving Spatula, Stainless Steel Cutter and Serve Turner for Serving, Flipping or Cooking, Ideal for Brownies, Tiramisu, Cakes, Lasagna or Cookie etc.
Katbite 75Pcs White Parchment Paper Sheets 12x16IN, Pre-Cut Heavy Duty Parchment Baking Paper, Non-Stick Half Sheet White Baking Parchment Paper for Air Fryer, Baking Cookie Pans, Oven
8x8 Baking Pan, LOVECASA Square Cake Pan Baking Dish for Oven, Stoneware Brownie Pan Non-Stick, Ceramic Bread Pans for Baking, 2 Quart, Red
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving:Calories: 458Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 182mgSodium: 184mgCarbohydrates: 67gFiber: 1gSugar: 50gProtein: 7g
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.