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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
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