Lemon Chess Bars

Bake a batch of these lemon-infused Lemon Chess Bars for a bright, handheld treat, perfect for picnics, brunch, afternoon tea, or holiday baking.

Easy Lemon Chess Bars Recipe

Chess bars, made in just about every flavor imaginable, have been a staple in Southern kitchens for years, mine included. These light, custardy Lemon Chiffon Chess Bars are a newer favorite, with a bright citrus flavor that makes them especially refreshing. Often called gooey butter cake, chess bars are loved for their rich, soft texture and simple prep.

They’re incredibly versatile, too, perfect for everything from casual get-togethers to special occasions. Serve them as a handheld dessert for picnics, potlucks, and bake sales, or dress them up for brunch spreads, baby showers, and afternoon tea. Their sunny lemon flavor also makes them a standout addition to spring and holiday dessert tables, especially for Easter, Mother’s Day, or summer gatherings. Even better, this version comes together with the filling mixed in the same bowl, keeping cleanup quick and easy.

Key ingredients you’ll need to make Lemon Chess Bars: (Scroll down for full printable recipe card and quantities.)

• Cake Mix – One box of white cake mix, lemon cake mix or yellow cake mix forms the base of the buttery crust for these lemon bars.
• Instant Pudding Mix – Instant lemon pudding mix amps up the lemon flavor.
• Lemon Juice – Fresh lemon juice and lemon zest adds fresh lemon flavor.
• Whole Eggs – Large eggs stabilize the crust and the filling.
• Butter – Melted butter for the base of the crust and the lemon filling.
• Cream Cheese – One block of softened cream cheese gives these bars a creamy texture.
• Heavy Cream – For the lemon bars filling.
• Sugar – Powdered sugar for sweetness.
• Flavoring – Vanilla extract balances the flavor.

How Do You Make Lemon Chess Bars Recipe

• Heat Oven and Prepare Pan – Preheat the oven to 350°F and spray a 13×9-inch baking pan with cooking spray.
• Make the Crust – In a medium mixing bowl using an electric mixer, beat together cake mix, 1/2 melted butter and 1 large egg. Beat until fully moistened. Press evenly into the bottom of the pan.
• Lemon Filling – In the same bowl whip together cream cheese, remaining melted butter. lemon pudding mix, heavy cream, lemon juice, zest and vanilla. Beat until creamy and no lumps remain.
• Eggs – Add 3 eggs one at a time beating well after each addition.
• Powdered Sugar – Lower the speed of the mixer, and add the powdered sugar gradually. Whip until smooth and fluffy. Spread evenly over the crust.
• Transfer to Oven – Bake per the baking time in the recipe until set and the center moves slightly when gently shaken.
• Serve – Cool completely then, cut into bars and serve dusted with powdered sugar.

Kitchen Equipment to Make Lemon Chess Bars

• Stand mixer or a hand mixer.
• Large bowl.
• Measuring cups and measuring spoons.
• Lemon juicer and zester.
• 13×9-inch baking dish and large silicone spatula.

Recipe Variations, Tips and Substitutions

• Cake Mix – I’m adding loads of lemon flavor in this recipe. You can use a box of lemon cake mix, if you prefer. When using a lemon-flavored cake mix you can omit the lemon pudding.
• Use the Same Bowl – When preparing each layer for this lemon gooey butter cake, there’s no need to begin with a clean bowl. Simply scrape the bowl and continue with the next steps.
• Don’t Prebake the Crust – The cake mix crust mixes up in minutes and there’s no need to pre-bake the crust. In fact, you would ruin it if you did.
• Be Careful Not to Overbake – The biggest mistake you can make with chess bars is to overbake them. They should still have a little “wiggle in the middle” when the pan is gently shaken.
• Serving Options – You can get fancy with these lemon chess bars and serve them with a dollop of whipped cream, if you like. I find that due to the sweetness, a dusting of powdered sugar will do.

Storage and Leftovers

• Make-Ahead Tip – Once dusted with powdered sugar, it tends to “melt” into the lemon bars so they will require a fresh dusting each time they’re served.
• Leftovers – Store Lemon Chess Bars in an airtight container or covered with plastic wrap chilled in the refrigerator for up to 5 days.
• Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and dust with powdered sugar just before serving.

More Lemon Dessert Recipes to Make

• My Outrageous Lemon Lovers Trifle is a stunning dessert that’s been viral on Pinterest for years!
• Homemade Lemon Curd can be used as a pie filling, dolloped onto pound cake or scones.
• Glazed Lemon Cookies melt in your mouth!
• Classic Southern Chess Pie made with pantry staples.
• Start your day with these Lemon Poppy Seed Scones.
• Lemon Butter Bundt Cake is soaked with a buttery lemon infused sauce for the finish.
• Lemon Meringue Cheesecake is certain to become a family favorite.
• If you’re a cookie fan, you may also like to try these Soft and Chewy Lemon Cookies from Averie Cook’s.

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Helpful Kitchen Items: 

• Stand Mixer
• Cooling Racks
• Measuring Set
• 13 x 9 inch Pan