Lemon Pie Bars

These lemon pie bars are made with lemon juice, lemon zest and lemon extract, so you know they're full of lemon flavor!

Sprinkle each bar with powdered sugar and serve with fresh raspberries. Anyone who loves lemon should try this easy lemon dessert!

Lemon Pie Bars Recipe

Turns out there are a lot of lemon lovers out there. My family asked me to make a batch for Easter

Tips and tricks for a successful recipe

Here are the ingredients you will need to make lemon pie squares:

cooking spray (for the mold, you can use butter if you don't have it on hand)
melted butter
graham cracker crumbs (make-your-own or purchase)
ground ginger (optional, but it gives the pie crust a nice kick)
cristalized sugar
7 large egg yolks, at room temperature (don't discard the egg whites! You can use them to make an egg white omelette or white cake!)
2 cans of sweetened condensed milk
lemon juice and zest (buy at least 6 large lemons, more if you want to garnish with lemon slices)
lemon extract (optional, but if you want an intense lemon flavor I suggest using that)
vanilla extract
and icing sugar
These lemon pie bars are made with lemon juice, lemon zest and lemon extract, so you know they're full of lemon flavor! Sprinkle each bar with powdered sugar and serve with fresh raspberries. Anyone who loves lemon should try this easy lemon dessert!

Decorating Tip: If you want the bars to look exactly like the ones you see in the photos, top each of the pie bars with a slice of lemon, a few raspberries and a dusting of icing sugar.

How to make lemon pie

The first step is to prepare your graham cracker crust! After heating the oven to 180 degrees, simply mix together the graham cracker crumbs, melted butter, ginger and sugar, then press the dough into the prepared pan and bake for 10 minutes. This step is very important if you want a crispy crust ! And we all know nobody wants a soggy bottom

Ok, now that your crust has been pre-baked and cooled, you can start making the dough. You are going to need a stand mixer or an electric hand mixer to make this recipe. Add your egg yolks to the body of your electric mixer and beat them for 2 minutes. After the two minutes have passed, add the sweetened condensed milk and beat it for 3 minutes. Then add the lemon zest, vanilla extract and lemon extract. Finally, you incorporate the lemon juice and beat for an additional 2 minutes, scraping down the sides of the bowl if necessary. All that beating thickens the batter, so don't skimp here.

Then, pour the lemon pie filling over the partially baked crust and bake for 16-20 minutes. Or until the edges are set but the center is still a little shaken. Don't be afraid to take them off when they're a little light! I promise you they will get stronger !

The next step is also the most difficult: let the bars cool completely in the mold! !! At least 4 hours in the refrigerator. But I find they taste best when chilled overnight! I know... waiting is so hard! But that first installment is definitely worth it.

How to Store Lemon Bars

These bars will keep, covered and stored in the refrigerator, for up to 2 days. These pie bars do not freeze well. Preserve and transport them preferably in Lunch Boxes.

On our MaLunchBox website we offer a wide range of Lunch boxes

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On MaLunchBox you can for example discover its magnificent wooden Lunch Boxes

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Or its beautiful stainless steel Lunch Boxes

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Super creamy, smooth and sweet like the sun, these lemon pie bars are the perfect spring or summer treat ! Next time you need an easy lemon dessert recipe, try this one! They are always a crowd pleaser at picnics, potlucks and parties...especially when lemon lovers are present Bon appétit!

Recipe

Ingredients ( tray yield 23 x 33)

For the graham cracker crust:

• 2 cups graham cracker crumbs

• 1/3 cup granulated sugar

• 4 ounces unsalted butter, melted

• 1/2 teaspoon ground ginger

For the creamy lemon pie filling:

• 7 large egg yolks, at room temperature

• 2 cans (28 ounces) sweetened condensed milk

• 1 tablespoon and 1/2 tablespoon lemon zest, finely grated

• 1 teaspoon vanilla extract

• 3/4 teaspoon lemon extract

• 1 cup lemon juice

Instructions

For the graham cracker crust:

1. Preheat the oven to 350 degrees (F). Spray a 9x13-inch pan with nonstick cooking spray. Cover with parchment paper, leaving two of the sides overlapping (you want at least a 2-inch overhang on two sides) and set aside until needed.

2. In a large bowl, combine the graham cracker crumbs, sugar, butter and ginger and, using a rubber spatula, mix well. Press the mixture into the bottom - and lightly up the sides - of the prepared pan.

3. Bake the crust in the preheated oven for 10 minutes. Remove the crust from the oven and set it aside on a cooling rack until needed.

For the creamy lemon pie filling:

1. In the bowl of an electric mixer fitted with a whisk attachment, or in a large bowl using an electric hand mixer, beat the egg yolks on medium speed for 2 minutes. Slowly whisk in the sweetened condensed milk and continue beating for another 3 minutes. Add the lemon zest, vanilla extract and lemon extract and beat gently, scraping down the sides of the bowl as needed.

2. Reduce the mixer speed to low intensity. Slowly pour in the lemon juice. Beat on low speed for 2 minutes.

3. Pour the filling on top of the partially baked crust. Bake for 16 to 20 minutes, or until the top and edges are set, but the center is still slightly shaken.

4. Place the pan on a cooling rack and let it cool completely. Refrigerate for at least 4 hours.

5. Slice and serve chilled, with icing sugar and raspberries, if desired.

You now know how to make wonderful lemon tarts!