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These Lemon Pie Bars are made with lemon juice, lemon zest, and lemon extract, so you know they’re loaded with lemon flavor! Sprinkle each bar with powdered sugar and serve with fresh raspberries. Anyone who loves lemon should try this easy lemon dessert!!!
Lemon Pie Bars Recipe
A few weeks ago I posted a recipe for Lemon Cheesecake Bars are everyone went crazy for them!!! Turns out there are a lot of lemon lovers in the world. My family requested I bake a batch for Easter and I was all set to do so until I realized I was totally out of cream cheese. Whoops!
But that little oversight ended up being a blessing in disguise! Because I made these easy peasy lemon pie bars instead. And you guys, they are EVERYTHING you could want in a lemon bar… and more! Each little slice is super creamy, exploding with fresh lemon flavor, and so refreshing. The perfect Summer dessert recipe, if you ask me! Decorate with fresh raspberries for an extra pretty presentation!
Tips and Tricks for Recipe Success
Here are the ingredients you’ll need to make Lemon Pie Squares:
- cooking spray (for the baking pan, you can use butter if you don’t have any on hand)
- melted butter
- graham cracker crumbs (make your own or buy them premade)
- ground ginger (optional, but it gives the pie crust a nice kick!)
- granulated sugar
- 7 large egg yolks, at room temperature (don’t toss the egg whites! you can use them for an egg white omelette or white cake!)
- 2 cans of sweetened condensed milk
- lemon juice and lemon zest (buy at least 6 large lemons, plus more if you want to decorate with lemon slices)
- lemon extract (optional, but if you want an intense lemon flavor, I suggest using it)
- vanilla extract
- and confectioner sugar
Decoration Tip: If you want the bars to look exactly like the ones you see in the photos, garnish each of the pie bar with a lemon slice, a few raspberries, and a dusting of confectioners’ sugar.
How to Bake Lemon Pie
The first step is to make your graham cracker crust! So after you heat your oven to 350 degrees, you’ll simply combine the graham cracker crumbs, the melted butter, ginger, and sugar, then press the down into your prepared pan and bake for 10 minutes. THIS STEP IN SUPER IMPORTANT IF YOU WANT A CRISPY CRUST! And we all know no one wants a soggy bottom 😉
Ok, so now that your crust has been pre-baked and is cooling, you can get started on the batter. You’re going to need a stand mixer or electric hand mixer to make this recipe. Add your egg yolks to the body of your electric mixer and beat them for 2 minutes. Once the two minutes are up, you’ll beat in the sweetened condensed milk and beat for 3 minutes. Next, you’ll add in the lemon zest, vanilla extract, and lemon extract. Finally, you’ll fold in the lemon juice and beat for another 2 minutes, scraping down the sides of the bowl as needed. All of this beating thickens the batter, so don’t skimp here!!!
Next you’ll pour the lemon pie filling on top of the partially baked crust and bake for 16 to 20 minutes. Or until the the edges are set but the middle is still a little jiggly. Don’t be afraid to pull them out when they’re jiggly!!! I promise, they will firm up!
The next step is also the hardest step: let the bars cool completely in the baking pan!!! At least 4 hours in the fridge. But I find they taste best when chilled overnight! I know… waiting is so hard! But that first slice will make it all worth it.
How to Store Lemon Bars
These bars will keep, covered and stored in the fridge, for up to 2 days. These pie bars do not freeze well.
Super creamy, smooth, and sunshiny sweet, these lemon pie bars are the perfect Spring or Summer treat!!! So next time you need an easy lemon dessert recipe, give this one a try! They’re always a crowd-pleaser at picnics, potlucks, and parties… especially when lemon lovers are around 😉 Enjoy!!!
More Lemon Recipes:
Lemon Pie Bars
Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 4 ounces unsalted butter, melted
- 1/2 teaspoon ground ginger
For the Creamy Lemon Pie Filling:
- 7 large egg yolks, at room temperature
- 2 cans (28 ounces) sweetened condensed milk
- 1 and 1/2 Tablespoons lemon zest, finely grated
- 1 teaspoon vanilla extract
- 3/4 teaspoon lemon extract
- 1 cup lemon juice
Instructions
For the Graham Cracker Crust:
- Preheat oven to 350 degrees (F). Spray a 9x13-inch baking pan with nonstick baking spray. Line with parchment paper, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and set aside until needed.
- In a large bowl combine the graham cracker crumbs, sugar, butter and ginger and, using a rubber spatula, mix well to combine. Press the mixture into the bottom - and slightly up the sides - of the prepared pan.
- Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
For the Creamy Lemon Pie Filling:
- In the bowl of an electric stand mixer fitted with the whisk attachment, or in a large bowl using a hand held electric mixer, beat the egg yolks on medium-speed for 2 minutes. Slowly drizzle in the sweetened condensed milk and continue to beat for an additional 3 minutes. Add in the lemon zest, vanilla extract, and lemon extract and beat smooth, scraping down the sides of the bowl as needed.
- Reduce the mixer speed to low. Slowly pour in the lemon juice. Beat on low speed for 2 minutes.
- Pour the filling on top of the partially baked crust. Bake for 16 to 20 minutes, or until the top and edges are set but the center is still slightly jiggly.
- Place the pan on a wire cooling rack and cool completely. Refrigerate for at least 4 hours.
- Slice and serve chilled, with confectioners' sugar and raspberries, if desired.
make these bars very often… even extended it out by 4X for a senior luncheon! Get so many raves from lemon lovers!
So happy these are a hit for you!
You are just too darned cute! This coming from an old lady!
THANK YOU VERY MUCH FOR THE DELICIOUS RECIPES. GOD BLESS YOU AND YOUR FAMILY beautiful Lady, Thank You so much for the great Recipes.