Description
These Lemon Cream Pie Bars feature a buttery shortbread crust topped with a luscious lemon cream filling and a light dusting of powdered sugar. Perfect for spring and summer gatherings!
Ingredients
Scale
For the Crust:
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
- For the filling:
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup fresh lemon juice (about 3–4 lemons)
- 1 tablespoon lemon zest
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- For garnish:
- Powdered sugar for dusting
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the crust: In a food processor, pulse flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs.
- Press crust mixture firmly into the prepared pan. Bake for 15-18 minutes until lightly golden. Let cool slightly.
- Make the filling: Whisk eggs and sugar until smooth. Add lemon juice and zest, mixing well. Sift in flour, baking powder, and salt, whisking until combined.
- Pour filling over warm crust. Bake for 20-25 minutes until set (center should barely jiggle).
- Cool completely in pan, then refrigerate for at least 2 hours. Lift out using parchment, dust with powdered sugar, and cut into squares.
Notes
For best results, use fresh lemon juice. Bars keep refrigerated for 3-4 days. Can be frozen for up to 1 month (dust with sugar after thawing).