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Lemon Pie Bars

Lemon pie bars sliced into triangles
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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!

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

  1. 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.
  2. 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.
  3. Crumble the mixture evenly into the prepared loaf pan. Using your hands or a spatula, press the mixture down into a firm, even layer.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://everydaypie.com/lemon-pie-bars/