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Lemon Pie Bars

Tart, creamy, lemon pie bars topped with lightly sweetened whipped cream on top of a buttery shortbread crust.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 12
Course: Dessert
Ingredients Method Notes

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

Method
 

Shortbread crust
  1. Preheat oven to 350° F and place oven rack in middle position. Line an 8X8 baking dish with parchment paper and set aside.
  2. 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.
  3. 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
  1. 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.
  2. Add egg yolks and mix again on medium speed for 1 minute until fully combined.
  3. 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.
  4. Set aside on a wire rack to cool completely before placing in the refrigerator.
Whipped cream
  1. Wait to make whipped cream until the lemon pie bars are cold and have been refrigerated for several hours.
  2. 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.
  3. 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.