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Glazed Lemon Pie Bars

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!!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
45 mins
Total Time
1 hr 30 mins
Servings: 1 15x10x1-inch jelly roll pan
Calories: 593 kcal
Course: Baked Goods
Cuisine: American

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

Instructions

Bars:
    Cup of Yum
  1. 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.
  2. 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.
  3. Add the eggs, one at a time, beating well after each addition. Stop and scrape down the sides of the bowl.
  4. Add the extracts and beat on medium-high speed to incorporate, about 30 seconds.
  5. Gradually add the flour and beat on medium-low speed to incorporate, about 1 minute.
  6. 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.
  7. 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.
  8. 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.
  9. Bake for 35 minutes, or until dough on top and around the edges is very lightly golden brown.
  10. Allow bars to cool completely in pan on a wire rack.
Glaze:
  1. To a medium bowl, add the confectioners’ sugar, extracts, and enough lemon juice to reach desired consistency.
  2. 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

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

% 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.