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Lemon Pie Bars

posted by Julie Evink on July 29, 2013

 Lemon Pie Bars – Rich, delicious almond flavored crust with a creamy, dreamy, lemon layer between the crust! Lemon Pie Bars - Rich, delicious almond flavored crust with a creamy, dreamy lemon layer between the crust! via

Why hello there dear friends. Boy, oh boy do I have a treat for you today!

I actually have to give one of your dear followers credit for this treat today. You see I have this rather popular recipe for Cherry Pie Bars on my blog. Now, if you haven’t checked it out I pretty much am telling you to do that right now, mmmk? Good.

Now someone wrote a comment on that post and said they tried it with Lemon Pie filling. Say what? Lemon pie filling. Now that’s a good thought right there. You see, I always gravitate towards pie filling like cherry, apple, maybe peach but that’s about it. Strawberry pie filling now that just scares me for some reason? But Lemon, ya lemon I adore you. I can do that.

So this has been in the back of my head lately and I finally grabbed a couple cans of lemon pie filling. And then they sat in my pantry. I’m human what can I say? Actually it was more like, the kid got sick, then mom got sick, then nothing got done. Yup. Pretty much somes it up!

But the other day when on a whim, I had some ambition, I whipped up a batch of these when we got home from work. Don’t ask me how I got supper on the table and these bars made while chasing a one year old, within a hour of being home. Pure determination. Or maybe blessed from the heavens above? I might not ever repeat this feat though.

Wow. It was worth it! A yummy almond flavored crust on the bottom, creamy, dreamy lemon pie filling and a crust on the top and then a drizzle of almond flavored glaze. Let’s just say even the hubs had two of these and he swears he doesn’t like lemon. I think he’s coming around! These bars made a trip to work with me and disappeared out of the kitchen before I could blink!


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Lemon Pie Bars

Preparation 20 minutes 2017-06-24T00:20:00+00:00 Cook Time 45 minutes 2017-06-24T00:45:00+00:00 Serves 20     adjust servings


  • 1 c. butter, softened
  • 2 c. sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 3 c. flour
  • 1 tsp salt
  • 2 cans (15.75 oz) Duncan Hines Wilderness lemon pie filling


  • 1 c. powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 Tbsp milk


  1. Cream butter and sugar together. Add eggs, beating after each addition. Mix in extracts. Add flour and salt. Mix until well combined.
  2. Spread 3 cups of the batter in a greased jelly roll pan. Spread pie filling on top of dough. Drop remaining dough by tablespoonfuls on top of pie filling.
  3. Bake at 350 degrees for 45 minutes or until toothpick comes out clean. Cool.
  4. Combine glaze ingredients and drizzle over bars. If serving the next day wait and do this before serving or the bars will be a bit soggy! I also store my bars in the fridge to help them keep their shape.


Nutrition Facts
Serving Size 1 Bar
Amount Per Serving As Served
Calories 305kcal Calories from fat 93
% Daily Value
Total Fat 10g 15%
Saturated Fat 6g 30%
Transfat 0g
Cholesterol 57mg 19%
Sodium 134mg 6%
Carbohydrate 50g 17%
Dietary Fiber 1g 4%
Sugars 34g
Protein 3g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

This recipe may be shared on the following sites – Please give them a visit!

Our Delightful Home  | Mandy’s Recipe BoxLil’ LunaSemi Homemade Mom | Weekend Potluck Six Sisters’ StuffPint Sized BakedFlour Me With Love | Chef In Training | Inside BruCrew Life | Couponing & Cooking | High Heels & Grills | Buns In My Oven | Chocolate, Chocolate and More | Kitchen Meets Girl

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  • Aimee @ ShugarySweets

    Oh yes, it had to be done! Looks like the most awesome recipe ever.

  • Lisa @ Wine & Glue

    Thank goodness for smart readers! These look awesome Julie!! Pinning!

    • Julie Evink

      Right?! They come in handy 🙂

  • Tanya Schroeder

    Mmmm, lemon! These are no ordinary lemon bars Julie! I love the almond flavor. I’m still trying to figure out you get it all done? Super woman.

    • Julie Evink

      Super…haven’t you seen my cape??? HAHA! Sometimes I don’t do it all…you should see my house!

  • Dorothy @ Crazy for Crust

    I. Want. These. NOW!

    • Julie Evink

      If you were closer I’d make you some 🙂

  • Diana Rambles

    They look amazing!

  • Hayley @ The Domestic Rebel

    Lemon is my faaaave dessert flavor. SO yummy. That almond crust looks to die for! These look so gooey and fresh!

  • Tonia@thegunnysack

    Sounds amazing! I love lemon pie!

  • Jocelyn@BruCrew Life

    I.need.this.stat!! Love this!

  • Karly

    All things lemon makes me smile, love these bars! Thanks for linking up with What’s Cookin’ Wednesday!

  • Heather @ Sugar Dish Me

    Love these!! The almond-scented crust sounds super dreamy!

  • Liz

    Nice recipes. Thank you.

  • Heather @ French Press

    I LOVE lemon, and this recipe looks delicious

  • Ashley

    Baking these, cooking dinner, and taking care of your 1-yr. old really is a feat!! Supermom if I’ve ever seen it! I love lemon bars, so I’m pinning these to try asap! 🙂

    • Julie Evink

      I think the starts aligned that night! Don’t ask me how I did it!

  • Donna

    WAAH!!!…Here in Europe we sadly do not have the Duncan Hines lemon pie filling…Could lemon curd be somehow used to substitute?…I imagine it is somewhat richer or heavier however?!

    Any thoughts…suggestions from your creative culinary brain (or those of your faithful followers!) would be ever so appreciated! My husband absolutely loves lemon/almond “marriages” and THIS is one “marriage” made in heaven …beautiful offering!!

    • Julie Evink

      Do you have any kind of lemon pie filling? You can use any brand otherwise you could make your own!

  • Barb V.

    can I use the “bagged” lemon filling? (I used the “bagged” cherry for the cherry pie bars and it worked great)

    • Julie Evink

      I would guess if it worked for cherry it would for this!

  • Nicole

    What are the measurements of a jelly roll pan?

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