Glazed Lemon Pie Bars
User Reviews
4.7
9 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
45 mins
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Total Time
1 hr 30 mins
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Servings
1 15x10x1-inch jelly roll pan
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Calories
593 kcal
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Course
Baked Goods
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Cuisine
American
Glazed Lemon Pie Bars
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Buttery soft crust with luscious lemon filling and a lemon glaze boosts the bold lemon flavor even more!! If you like lemon pie, you'll love these easy bars that are so much easier than making pie!!
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Ingredients
Bars
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- ½ teaspoon salt or to taste
- 4 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract or 1/2 teaspoon if you love almond extract; lemon extract may be substituted
- 3 cups all-purpose flour
- two 23-ounce jars lemon pie filling
Glaze
- 1 ¼ cups confectioners’ sugar sifted if yours is particularly lumpy
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract lemon extract may be substituted
- 2 to 3 tablespoons lemon juice as necessary for consistency
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Instructions
Bars:
- Preheat oven to 350F. Spray a 15x10x1-inch jelly roll pan with cooking spray; set aside. Optionally, line the pan with a sheet of foil and spray with cooking spray. The advantage is you can lift the bars out by the foil and cut them more neatly on a cutting board.
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and handheld electric mixer), add the butter, sugar, salt, and beat on medium-high speed until light and fluffy, about 3 minutes. Stop and scrape down the sides of the bowl.
- Add the eggs, one at a time, beating well after each addition. Stop and scrape down the sides of the bowl.
- Add the extracts and beat on medium-high speed to incorporate, about 30 seconds.
- Gradually add the flour and beat on medium-low speed to incorporate, about 1 minute.
- Turn about 75% of the dough out into a prepared pan and spread with a spatula to create a smooth, even, flat layer. It’s sticky, tacky, and requires some patience, but just keep spreading and finessing it into the corners.
- Add the pie filling and spread to evenly distribute leaving a 1/4-inch bare margin from edges of pan. It spreads while baking and trying to prevent filling from sticking to sides of pan is advised so it doesn’t burn.
- Drop remaining dough by 2-teaspoonfuls over pie filling. It’s very sticky and I find it easiest to use a 2-tablespoon cookie scoop filled about halfway. The dough will spread together somewhat as the bars bake.
- Bake for 35 minutes, or until dough on top and around the edges is very lightly golden brown.
- Allow bars to cool completely in pan on a wire rack.
Glaze:
- To a medium bowl, add the confectioners’ sugar, extracts, and enough lemon juice to reach desired consistency.
- Evenly drizzle glaze over the bars and serve immediately.
Notes
- Storage: Bars will keep airtight at room temp for up to 5 days, noting crust will soften as time passes. I like the bars at room temp but my family enjoys them chilled. They will keep in the fridge airtight for up to 1 week or in the freezer for up to 3 months.
- Adapted from Glazed Cherry Pie Bars.
Nutrition Information
Show Details
Serving
1
Calories
593kcal
(30%)
Carbohydrates
96g
(32%)
Protein
6g
(12%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
10g
Cholesterol
121mg
(40%)
Sodium
242mg
(10%)
Fiber
2g
(8%)
Sugar
57g
(114%)
Nutrition Facts
Serving: 115x10x1-inch jelly roll pan
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 593kcal | 30% |
| Carbohydrates | 96g | 32% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 121mg | 40% |
| Sodium | 242mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 57g | 114% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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