Lemon Pie Bars

Lemon lovers will enjoy digging into the cake and lemon curd filling that are featured in these delightful lemon pie bars.

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These delicious lemon pie bars are the perfect balance of sweet and tangy, with a crumbly crust that will make your taste buds tingle. This recipe uses an easy cake mix to create a soft base and topping that surrounds a citrusy lemon layer.

Lemon Pie Bars Ingredients

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You’ll need:

• 2 boxes of vanilla cake mix
• 2 large eggs
• ⅔ cup vegetable oil
• 2 (24-ounce) jars of lemon curd
• 1-2 tablespoons whole milk or cream (or lemon juice)
• ½ cup powdered sugar

How to Make This Lemon Pie Bars Recipe

STEP ONE: Preheat the oven to 350°F. Grease a 9×13-inch baking dish and set it aside.

STEP TWO: In a medium bowl, beat together the cake mixes, eggs, and vegetable oil. Beat with an electric hand mixer (or stand mixer) until combined. The mixture will be thick and crumbly.

STEP THREE: Remove half of the mixture and set it aside. Press the remaining dough into the bottom of the prepared baking dish.

STEP FOUR: Bake for 15 minutes, then remove from the oven.

STEP FIVE: Pour the lemon pie filling over the pre-baked bar base.

STEP SIX: Sprinkle the reserved dough in clumps over the top of the lemon pie filling.

STEP SEVEN: Return the baking dish to the oven and bake for 15 to 20 minutes longer until the top of the bars is just beginning to brown.

STEP EIGHT: Cool bars completely.

STEP NINE: Whisk together powdered sugar and enough milk or cream to make a sugar glaze. You can use lemon juice instead of milk to add additional lemon flavor. Drizzle over the top of the cooled bars.

STEP TEN: Cut into bars and serve with plates and forks.

How To Serve

Enjoy these lemon pie squares for an afternoon snack along with a delicious vanilla latte or Wendy’s Frosty. You could even turn them into a bigger dessert with a scoop of vanilla ice cream and a spoonful of whipped cream.

Lemon desserts are the way to go if you love the tangy taste. Our lemon cheesecake and lemon custard cake are two more delightful choices.

MORE PIE BARS RECIPES

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Pecan Pie Bars

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Storage

ON THE COUNTER: Store leftover lemon squares, covered with plastic wrap or aluminum foil, at room temperature for 2 to 3 days. 

IN THE FREEZER: Store lemon bars in the freezer for up to 1 month.

These easy lemon bars are an easy way to satisfy your craving for a lemony treat. You really can’t go wrong with a tart and rich lemon curd baked into a soft, sweet cake crust. This treat may disappear fast, so we recommend a double batch!

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Lemon Pie Bars

5 from 1 vote

Lemon lovers will enjoy digging into the cake and lemon curd filling that are featured in these delightful lemon pie bars.

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 24

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Ingredients

  

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• 2 boxes vanilla cake mix
• 2 large eggs
• ⅔ cup vegetable oil
• 48 ounces lemon curd
• 1 to 2 tablespoons whole milk, cream or lemon juice
• ½ cup powdered sugar

Instructions

 

• Preheat the oven to 350°F. Grease a 9×13 baking dish and set it aside.
• In a medium mixing bowl, beat together the cake mixes, eggs, and vegetable oil. Beat with a hand (or stand) mixer until combined. The mixture will be thick and crumbly.
• Remove half of the mixture and set it aside. Press the remaining dough into the bottom of the prepared baking dish.
• Bake for 15 minutes, then remove from the oven.
• Pour the lemon pie filling over the pre-baked bar base.
• Sprinkle the reserved dough in clumps over the top of the lemon pie filling.
• Return the baking dish to the oven and bake for 15 to 20 minutes longer until the top of the bars is just beginning to brown.
• Cool bars completely.
• Whisk together powdered sugar and enough milk or cream to make a sugar glaze. You can use lemon juice instead of milk to add additional lemon flavor. Drizzle over the top of the cooled lemon pie bars.
• Cut into bars and serve with plates and forks.

Notes

• Keep in mind that you will get a different shape and depth of corner bars depending on the baking pan you are using. If you are using a baking pan with rounded corners (usually glass), your corner pieces will not come out quite so defined, while metal pans tend to have clean-cut corners that will give you better-formed corner bars.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your bars as the suggested baking time approaches.
• Use less lemon curd for a thin layer of lemon filling and a sturdier cookie bar.

Nutrition

Calories: 366kcal | Carbohydrates: 72g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 475mg | Potassium: 33mg | Fiber: 1g | Sugar: 55g | Vitamin A: 24IU | Calcium: 97mg | Iron: 1mg

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