Goodbye, cakey or chewy lemon squares. These easy lemon pie bars are made with a creamy custard, jam packed with lemon flavor, on a crisp lemon shortbread crust. The perfect combination of sweet-tart and creamy-crispy.
These aren’t your standard flat, thin lemon squares.
With lemon squares, there’s a thin shortbread-ish crust, topped with a thin layer of flour-based lemon filling. The flour (or sometimes cornstarch) helps to set the bars, but it also bakes into an often gummy-ish consistency.
Don’t get me wrong: I love a good lemon dessert. Lemon is quite possibly my favorite dessert flavor, and I will never turn down a lemon square.
But after finding a jar of my homemade lemon curd in the back of the refrigerator and spreading it on pancakes and waffles and everything in sight for a week or two, I wanted something better.
Something richer and smoother and softer, with more lemon flavor and more creaminess. I wanted lemon curd, except thick enough to slice in a bar farm.
Then I realized what I really wanted was the creamy lemon pie, which is one of my Top 5 Favorite Recipes Ever.
I wanted more of that lemon pie, and I wanted it in a hand-held bar form. So that’s exactly what I made — lemon pie bars, instead of classic lemon squares.
I'm Julie, a full-time scientist who enjoys baking when I'm not in the lab. Here on Bunsen Burner Bakery, I share kitchen experiments focusing on decadent desserts and quick weeknight dinners. Thanks for stopping by -- I hope you find something delicious! Read More
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