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Creamy Lemonade Pie Bars

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Bright, refreshing, and creamy lemon bars with a buttery shortbread crust and zesty homemade lemon curd. Perfect for summer gatherings or anytime you want a little sunshine on a plate.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (190g)
  • 1/2 cup unsalted butter (113g), softened
  • 1/4 cup granulated sugar (50g)
  • Pinch of salt
  • 8 oz cream cheese (227g), softened
  • 3/4 cup powdered sugar (90g)
  • 1/2 cup heavy cream (120ml), whipped to soft peaks
  • 1/2 cup fresh lemon juice (120ml) – about 3-4 lemons
  • 3/4 cup granulated sugar (150g)
  • 4 large egg yolks
  • 6 tablespoons unsalted butter (85g), cut into pieces
  • Lemon zest from 2 lemons

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, cream together 1/2 cup softened butter and 1/4 cup sugar until light and fluffy, about 3 minutes with a mixer.
  2. Add 1 1/2 cups flour and a pinch of salt, mixing just until combined. The dough will be crumbly but should hold together when pressed.
  3. Press the dough evenly into a prepared 8×8-inch baking pan, compacting well. Bake for 18-20 minutes until edges turn golden. Let cool completely.
  4. While crust bakes, whisk together 1/2 cup fresh lemon juice, 3/4 cup sugar, 4 egg yolks, and lemon zest in a small saucepan.
  5. Cook over medium-low heat, stirring constantly, until mixture thickens and coats the back of a spoon, about 8-10 minutes.
  6. Remove from heat and stir in 6 tablespoons butter until melted and smooth. Optionally strain through a fine mesh sieve to remove zest bits. Let cool to room temperature, stirring occasionally.
  7. In a large bowl, beat 8 oz softened cream cheese with 3/4 cup powdered sugar until smooth.
  8. In a separate bowl, whip 1/2 cup heavy cream to soft peaks.
  9. Gently fold whipped cream into cream cheese mixture until fully combined and light.
  10. Spread creamy filling evenly over cooled shortbread crust.
  11. Spoon cooled lemon curd over cream layer in dollops, then swirl gently with a knife or toothpick for a marbled effect.
  12. Refrigerate for at least 2 hours to set.
  13. Cut into 12 squares with a sharp knife, wiping blade between cuts for clean edges. Keep chilled until serving.

Notes

Whip the cream to soft peaks to avoid runny or grainy filling. Let lemon curd cool gradually to keep it silky. Press dough firmly but do not overmix flour to avoid tough crust. Swirling lemon curd is optional but adds a pretty marbled look. Bars chill best overnight for flavor melding and firmer layers. Use a sharp knife dipped in hot water for clean cuts.

Nutrition

Keywords: lemon bars, lemon curd, creamy dessert, shortbread crust, summer dessert, easy lemon bars, homemade lemon curd

Find it online: https://yumyep.com/creamy-lemonade-pie-bars-recipe-easy-homemade-zesty-lemon-curd-bars/