These Lemon Custard Pie Bars are a heavenly cross between a traditional lemon bar and a lemon custard pie. They have white chocolate chips and almonds tucked into the crust for a delicious surprise. Serve them chilled and dusted with powdered sugar topped with a generous dollop of whipped cream. They're ideal for serving as a brunch treat, for tea time or as an all-occasion dessert.
Easy Lemon Custard Pie Bars Recipe
These lemon bars were developed with easy-to-find familiar ingredients in mind. The custard filling is light and airy and the lemon flavor is bright and fresh. They're one of my favorite bars to make when I'm planning a tea party with my friends. They're elegant, and make a scrumptious option for serving alongside hot tea, your favorite latte or coffee. The filling is both rich and delicate, a real sweet treat for the lemon fans at your table.
How to Make the Best Lemon Custard Pie Bars Recipe
Lemon bars are a burst of citrus that's so refreshing. That said, they do require some garnishing to make them pretty just before serving. We do eat first with our eyes, after all.
- Ingredients you'll need to make easy Lemon Custard Pie Bars: prepared sugar cookie dough, white chocolate chips, sliced almonds, lemon pie filling, sweetened condensed milk, lemon juice, lemon zest large eggs and powdered sugar for dusting the tops. You can also dollop each lemon pie bar with whipped cream of Cool Whip as I did.
- So, why use a canned lemon filling? It's a shortcut hack and it works like a charm! If you'd like to adapt with homemade lemon curd, you can. See the recipe for my homemade Lemon Curd here.
- The lemon pie filling is crucial to the custard. It stabilizes the filling and in turn it sets-up beautifully. As mentioned above you can adapt using homemade lemon curd, if you like.
- While I do recommend that you chill these bars for storing, they're fine to sit at room temperature when serving.
- I recommend making these lemon bars the day you want to serve them and chill them thoroughly in the refrigerator until the lemon filling is fully set. They will certainly keep overnight, if you need to make them in advance.
- I recommend dusting these lemon pie bars with a light dusting of powdered and a dollop of whipped cream. When doing so, it's best if you wait until just before serving to garnish the top. Lemon desserts can be "weepy" and the powdered sugar will slowly melt onto the bars.
- Store lemon custard pie bars in the refrigerator for up to 3 days.
Other Lemon Desserts to Make
We're huge citrus fans at our house so, lemon desserts, cakes and quick breads are often on the dessert menu. All of these and more can be found in the MSSK recipe index
- Lemon Burst Buttermilk Cake is like a bite of sunshine.
- Outrageous Lemon Lovers Trifle remains a beloved favorite with fans.
- Easy No-Bake Lemon Bliss Cheesecake
- You may also like to try these Lemon Cream Puffs from Lauren's Latest.
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Helpful Kitchen Items:
Lemon Custard Pie Bars
Servings: 20 bars
Calories: 230kcal
Ingredients
- 1 16.5 oz package refrigerated sugar cookie dough
- ½ cup white chocolate chips
- ½ cup almond slices
- 1 21 oz can lemon pie filling
- 1 14 oz can sweetened condensed milk
- 2 large eggs
- ¼ cup fresh lemon juice
- 1-2 tablespoon lemon zest adjust amount to taste
- 1 teaspoon pure vanilla
- powdered sugar for dusting
Instructions
- Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray.
- Press the sugar cookie dough evenly onto the bottom of the baking dish. Press white chocolate chips and almonds into the dough.
- Bake for 15 minutes. The crust will puff up slightly. Set aside.
- Use an electric mixer to whip together pie filling, sweetened condensed milk, eggs, lemon zest, lemon juice and vanilla. Whisk on medium speed for 2 minutes or until light and fluffy.
- Spread filling evenly over crust. Place back into the oven to bake for 25-30 minutes or until the center is set when gently shaken.
- Cool completely on a cooling rack. Chill for 3 hours.
- Dust with powdered sugar just before serving. Serve with a dollop of sweetened fresh whipped cream, if desired.
- Store leftovers in an airtight container chilled.
Nutrition
Serving: 1serving | Calories: 230kcal | Carbohydrates: 39g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 125mg | Potassium: 65mg | Fiber: 1g | Sugar: 28g | Vitamin A: 29IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Carolyn
Could these lemon bars be topped with meringue and put back into the oven to brown it-like a lemon meringue pie?
If yes, would I wait until it’s cooled or do it while it’s still warm from the oven?
Melissa
It's a great question, I haven't tested it with this recipe. If you try it let us know how it goes.
Melissa
If you'll look at the toolbar on the top right of your browser, you should see the print option. This will also print the pictures,though. If you want the instruction portion only, copy paste into a word document. Happy Cooking!
Anonymous
How do we copy your recipes