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!!

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!!

Easy Lemon Bars with Lemon Pie Filling 

My daughter adores lemon desserts and I wanted to make something she’d love.

However, I’ve made umpteen lemon desserts over the years — including a Better-Than-Starbucks Copycat Lemon Bread, Lmon Cookies, multiple lemon bars, lemon cakes — and was trying to think of a new and unique lemon dessert.

Then I remembered that the Glazed Cherry Pie Bars I recently made would be great with a lemon filling. I swapped cherry pie filling for lemon filling and topped the bars with a lemon glaze to boost the lemon flavor even more.

The crust is buttery, soft, and tender while the filling is juicy and luscious with the perfect amount of sweet-yet-tart flavor. And pie bars are so much faster and easier than making a pie. A definite bonus.

It’s a great recipe for parties, events, and holiday celebrations because it makes enough to feed a crowd. But not an issue here with my little lemon lover.

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!!

What’s in Lemon Pie Bars? 

To make these lemon bars with lemon pie filling, you’ll need: 

  • Unsalted butter
  • Granulated sugar
  • Salt
  • Vanilla extract
  • Eggs
  • Almond extract
  • All-purpose flour
  • Lemon pie filling
  • Confectioners’ sugar
  • Lemon juice 

How to Make Lemon Pie Bars 

Beat together the butter and sugar, then stir in the eggs and extracts. Add the flour last, mixing until just combined. 

Turn about 75% of the dough into a jelly roll pan and smooth out into an even layer. Top with lemon pie filling. Dollop the remaining dough over top. 

Bake the lemon pie bars until the dough around the edges of the pan is a light golden brown. Let the bars cool completely before topping with the lemon glaze. 

Do I Have to Use a Jelly Roll Pan? 

No! I baked the bars using a 15x10x1-inch jelly roll pan and appreciate that they don’t turn out overly thick. However, you could probably use a 9×13-inch pan noting the bars will be thicker and the baking time will be longer.

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!!

Tips for Making This Easy Lemon Dessert

For even more lemon flavor, use lemon extract instead of almond extract. 

If you do use the almond extract, don’t add any more than the recipe calls for. Unlike vanilla extract — which I always add with a very generous hand — almond extract is very potent and can quickly overwhelm a dessert. 

You can serve these bars chilled or at room temperature. My family likes them cold, but I like them warm. Do what you like! 

Glazed Lemon Pie Bars
Yield: one 15x10x1-inch jelly roll pan

Glazed Lemon Pie Bars

Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 45 minutes
Total Time 1 hour 30 minutes

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!!

Ingredients

Bars

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 1/2 teaspoon salt, or to taste
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 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 1/4 cups confectioners’ sugar (sifted if yours is particularly lumpy)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (lemon extract may be substituted)
  • 2 to 3 tablespoons lemon juice, as necessary for consistency

Instructions

Bars:

  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:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 593Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 121mgSodium: 242mgCarbohydrates: 96gFiber: 2gSugar: 57gProtein: 6g

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