These shareable, easy Lemon Pie Bars have a buttery shortbread crust and a creamy lemon filling made with fresh lemon juice and sweetened condensed milk.
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I have no shortage of lemon pie recipes on this site, from the classic (Lemon Meringue Pie) to the more unique (Creamy Lemon Icebox Pie), but I wanted one that was all about simplicity. A pie bar was the perfect solution, with all the flavors and textures of lemon pie but in a more casual form that is easy to make, share, and eat without even needing a fork.
The crust is mixed in a bowl using melted butter (inspired by my method for this Easy Pie Crust) and is a simple, press-in, shortbread-style crust flavored with lemon zest. The filling takes advantage of the magic of sweetened condensed milk, which thickens when combined with the acidity of fresh lemon juice, while adding eggs helps it set into a smooth, sliceable filling. A little sour cream balances the sweetness, creating a bright, creamy lemon filling without needing to make a separate lemon curd.
The buttery crust is almost equal in proportion to the filling, giving these bars a balance of creamy lemon and crumbly shortbread in every bite. This recipe leans more toward a small-batch dessert, yielding about 8 servings and baking neatly in a loaf pan. Cut them into squares for classic bars or triangles for a little extra pie charm. If you need more, the recipe can easily be doubled and baked in an 8x8-inch baking dish.
How to Make It
These lemon pie bars are all about simplicity, with minimal tools, simple ingredients, and just a few steps from start to finish. Here’s how they come together:
Step 1: Stir together the flour, powdered sugar, baking powder, and salt then add the melted butter and lemon zest and mix until fully combined.
Step 2: Let the mixture sit for 5 minutes to allow the flour to absorb the butter.
Step 3: Crumble the mixture evenly into a prepared parchment-lined loaf pan.
Step 4: Press the mixture firmly into an even layer, bake the crust until lightly golden around the edges then remove from the oven.
Step 5: Using a flat-bottomed measuring cup or your hands, press it flat.
Step 6: Bake the crust until the edges are lightly golden and the middle is matte.
Serving + Storing
Once baked, let the bars cool completely at room temperature, then refrigerate for at least 2 hours before slicing. Cut into classic squares or triangles for a more pie-inspired presentation.
Lemon Pie Bars should be stored covered in the refrigerator and are best enjoyed within 3 to 4 days.
More Lemon Recipes
I am so honored when you make a recipe from my site! If you make these Lemon Pie Bars, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe outside of what is covered in the article, please comment below and I'll respond as soon as I'm able.
Full Recipe
Lemon Pie Bars
These lemon pie bars are all about keeping things simple without giving up the best parts of a good lemon dessert. A buttery press in shortbread crust and creamy lemon filling come together with basic ingredients, minimal tools, and just a few steps. Bake them in a loaf pan for a small batch treat, then slice them into squares or triangles for a little pie charm. Quick tip: zest your lemons before you juice them!
- Prep Time: 00:15
- Cooling Time:: 02:00
- Cook Time: 40:00
- Total Time: 02:55
- Yield: 8 pie bars
- Category: Dessert
- Method: Bake
Ingredients
For the Shortbread Crust
- 1¼ cups (150 grams) all-purpose flour
- ¼ cup (60 grams) powdered sugar
- ½ teaspoon baking powder
- ¼ teaspoon coarse kosher salt
- 8 tablespoons butter, melted (plus additional for buttering the pan)
- 2 teaspoons lemon zest
For the Lemon Pie Filling
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- ⅓ cup (70 grams) sour cream
- ½ cup (120 grams) freshly squeezed lemon juice (from about 3 to 4 medium lemons)
- 2 tablespoons lemon zest
Instructions
- Preheat the oven to 350ºF and place oven racks in the lowest and middle positions. Butter or oil a glass or metal 9x5-inch loaf pan. Cut a strip of parchment paper to fit inside the pan with enough overhang on the sides to create a sling. Line the pan with parchment and set aside.
- In a medium bowl, mix together the flour, powdered sugar, baking powder, and salt. Add the melted butter and lemon zest and mix until combined with no dry flour remaining.
- Crumble the mixture evenly into the prepared loaf pan. Using your hands or a spatula, press the mixture down into a firm, even layer.
- Bake the crust on the lowest rack until lightly golden around the edges and matte in the center, about 14 to 16 minutes. Remove from the oven and set aside.
- Meanwhile, make the lemon filling. In a medium bowl, whisk together the sweetened condensed milk, eggs, and sour cream until fully combined. Whisk in the lemon juice and zest.
- Pour the filling over the warm crust and spread it into an even layer. Bake on the middle rack until the filling is mostly set and slightly puffed around the edges, about 20 to 25 minutes.
- Cool the pie bars completely at room temperature, then refrigerate for at least 2 hours before slicing into squares or triangles.
Notes
Store leftovers covered in the refrigerator for 3 to 4 days.
Zest the lemons before juicing them. Bottled lemon juice can technically be used, but fresh lemons are recommended because the zest adds much of the bright citrus flavor to these bars. Without it, the lemon flavor will be much less pronounced.
Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, spoon it into the measuring cup, then level it off. If you scoop the flour into the measuring cup and then level it, it could affect the final product.
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