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Glazed Lemon Pie Bars

These Glazed Lemon Pie Bars are a citrus delight! With a buttery crust and tangy lemon filling, they’re perfect for any occasion.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 12 servings

Ingredients

  • 1 cup unsalted butter softened to room temperature
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional
  • 3 cups all-purpose flour
  • 2 jars lemon pie filling 23-ounce jars
  • 1 ½ cups confectioners' sugar sifted if lumpy
  • 1/2 teaspoon vanilla extract for the glaze
  • 1/2 teaspoon almond extract optional for the glaze
  • 2 to 3 tablespoons lemon juice for glaze consistency

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the salt, eggs, vanilla extract, and almond extract, mixing well to combine. Gradually add in the flour, mixing until a soft dough forms.
  • Spread the dough evenly in the prepared pan, pressing it down to form the crust. Bake in the preheated oven for about 15-20 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
  • Once the crust has cooled slightly, pour the lemon pie filling evenly over the crust. Use a spatula to spread it out evenly.
  • Bake the bars for an additional 20-25 minutes, or until the filling is set. The edges should start to pull away slightly from the pan.
  • Allow the bars to cool in the pan on a wire rack. Once completely cooled, you can prepare the glaze.
  • In a medium bowl, whisk together the confectioners' sugar, vanilla extract, almond extract, and lemon juice until smooth. Adjust the lemon juice for your desired consistency.
  • Pour the glaze over the cooled lemon bars, spreading it evenly. Allow the glaze to set before cutting into squares.

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Baking Pan (9x13 inch)
  • Spatula
  • Cooling rack

Notes

  • Store bars in an airtight container in the refrigerator for up to one week.
  • Freeze individual bars wrapped in plastic wrap for up to three months.
  • For a more vibrant flavor, use fresh lemon juice instead of store-bought filling.