Lemon Pie Bars

Lemon is one of my all time favorite dessert flavor profiles. Anything citrus really. But as soon as the weather warms up I am all about the lemon desserts. Taking inspiration from my key lime pie bars, I created these lemon pie bars. I swapped out the graham cracker crust for a shortbread crust and think it is the perfect accompaniment to the tart, creamy, lemon filling. 

Shortbread crust:

The shortbread crust in these lemon pie bars is super easy to make, and super delicious. Using a blender or a food processor is definitely the quickest way to combine all of the ingredients, but you can also use two forks or a pastry cutter. Simply pulse together the cold butter, powdered sugar, all purpose flour, vanilla and salt until it looks like a fine crumb and sticks together when pressed between your fingers. Dump into an 8X8 baking pan lined with parchment paper. Press into the pan tightly using the bottom of a glass or a measuring cup. Bake at 350 degrees for 20 minutes. Set aside to cool slightly while you whip up the lemon pie filling. 

Lemon pie filling:

The lemon pie filling is pretty much identical to my key lime pie filling, swapping out the lime juice for lemon juice of course. Using fresh lemon juice is a must, avoid the bottled crap. Using either a hand or stand mixer you’ll combine room temperature cream cheese and one 14 ounce can of sweetened condensed milk on medium speed until fully combined and no lumps remain, 1-2 minutes. Add in the egg yolks and mix for about a minute. Add in the fresh lemon zest, lemon juice, and lemon extract (optional, but adds great depth of flavor), and salt. Mix again for 1-2 minutes until fully combined. Pour into the shortbread crust you just baked and bake for an additional 15 minutes at 350 degrees. Simple as that!

Whipped cream:

You could totally eat the bars as is, but a smooth layer of lightly sweetened whipped cream is the cherry on top. Simply whip cold heavy whipping cream, powdered sugar, and vanilla extract using either a hand mixer or a stand mixer with the whisk attachment for 3-4 minutes. Be careful not to over whip, you don’t want to end up with butter. 

These bars are best eaten cold and are stored in the refrigerator. Store in an airtight container for 2-3 days in the fridge. 

Lemon Pie Bars

Tart, creamy, lemon pie bars topped with lightly sweetened whipped cream on top of a buttery shortbread crust.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Course Dessert

Servings 12

Ingredients

  

Shortbread crust

• 1/2 cup unsalted butter, cold
• 1/3 cup powdered sugar
• 1 cup all purpose flour
• 1 tsp vanilla extract
• 1/4 tsp salt

Lemon pie filling

• 4 ounces cream cheese, softened to room temperature
• 1 14 oz can sweetened condensed milk
• 4 egg yolks
• 1 tbsp lemon zest
• 1/2 cup lemon juice, freshly squeezed
• 1/4 tsp lemon extract, optional
• 1/2 tsp salt

Whipped cream

• 1 cup heavy whipping cream, cold
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

 

Shortbread crust

• Preheat oven to 350° F and place oven rack in middle position. Line an 8X8 baking dish with parchment paper and set aside.
• In a food processor or blender combine the butter, powdered sugar, flour, vanilla, and salt. Can also be done using two forks or a pastry cutter. Pulse until mixture is very fine and sticks together when pinched with two fingers.
• Dump mixture into prepared baking dish and bake for 18-20 minutes until the middle is set and the edges are slightly golden brown. Set aside to cool while you prepare lemon pie filling.

Lemon pie filling

• In the bowl of a stand mixer with the paddle attachment or using a hand mixer add the softened cream cheese and sweetened condensed milk. Mix on medium speed for 1-2 minutes, scraping down the bottom and sides of the bowl. The mixture should look smooth with little to no remaining lumps.
• Add egg yolks and mix again on medium speed for 1 minute until fully combined.
• Add lemon zest, juice, lemon extract, and salt. Mix to combine for another minute or so. Pour on top of the shortbread crust and bake at 350° for 15 minutes. The middle will jiggle but appear set.
• Set aside on a wire rack to cool completely before placing in the refrigerator.

Whipped cream

• Wait to make whipped cream until the lemon pie bars are cold and have been refrigerated for several hours.
• In the bowl of a stand mixer using the whisk attachment or a hand mixer add the cold cream, powdered sugar and vanilla. Whip on medium-high speed for 3-4 minutes until stiff peaks form. Be careful not to over mix or mixture will curdle.
• Top lemon pie bars with whipped cream and enjoy immediately.

Notes

Bars are best eaten cold. Store in an airtight container in the refrigerator for 2-3 days. 

Keyword Lemon, lemon pie bars