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Lemon Custard Pie Bars

Lemon Custard Pie Bars

Course Dessert
Cuisine American
Keyword lemon-bars, lemon-custard-pie-bars, lemon-pie
Prep Time 15 minutes
Cook Time 45 minutes
Cooling time 6 hours
Servings 20 bars
Author Melissa Sperka


  • 1 16.5 oz package refrigerated sugar cookie dough
  • 1/2 cup white chocolate chips
  • 1/2 cup almond slices
  • 1 21 oz can lemon pie filling
  • 1 14 oz can sweetened condensed milk
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 1-2 Tbsp lemon zest adjust amount to taste
  • 1 tsp pure vanilla
  • powdered sugar for dusting


  • 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.