Lemon Buttercream Bars
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
These bars will have to cool overnight, in the fridge, before cutting into squares. Wait until the bars are cool before making the icing.
  • Crust:
  • 1 cup unsalted butter, slightly melted
  • 3 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1¼ cups all-purpose flour
  • Lemon Filling:
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons corn starch
  • ¼ teaspoon salt
  • 1½ cups water
  • juice and zest of 2 lemons
  • 2 tablespoons unsalted butter
  • 4 egg yolks, beaten
  • Icing:
  • ½ cup vegetable shortening
  • ½ cup unsalted butter, softened but not melted
  • juice and zest of one lemon
  • 5 cups of confectioners' sugar
  1. Crust:
  2. Grease 9" x 9" baking pan with non-stick cooking spray.
  3. In a medium bowl, mix all ingredients together until well mixed. This mixture may be crumbly but that's okay.
  4. Press the mixture evenly into the bottom of the greased baking pan.
  5. Place this pan in the fridge for 30 minutes.
  6. Preheat oven to 350F.
  7. After the 30 minutes of chilling in the fridge, remove the pan and poke holes in the crust with a fork.
  8. Bake for 20-25 minutes (until edges are very slightly browned).
  9. Lemon Filling:
  10. While the crust is in the fridge chilling, you can start on the lemon pie filling. Make sure that you have all the ingredients ready before you get started because you're going to want to stir this mixture constantly so it doesn't burn.
  11. In a medium saucepan, stir together sugar, flour, corn starch and salt.
  12. Add in water, lemon juice and lemon zest then put on stove top over medium-high heat.
  13. Stir this constantly until boiling.
  14. Add in butter, continuing to stir.
  15. Remove from heat briefly and pour about ½ cup of hot mixture in with the egg yolks and whisk together well. Pour the egg mixture back into the main pot, return the pot to the heat and continue to boil until the mixture is thick (about 2-3 additional minutes).
  16. Remove from heat and pour into baked crust.
  17. Place pan in fridge overnight so the bars can cool.
  18. Icing:
  19. Don't make the icing until the bars have cooled overnight.
  20. In a large bowl, beat shortening and butter on medium speed until light and fluffy.
  21. Beat in lemon juice and lemon zest.
  22. Gradually add in confectioners' sugar (one cup at a time) scraping down sides of bowl to make sure everything is well combined.
  23. Pipe swirled icing (I use an icing bag with a Wilton 1M tip) on cooled and sliced bars.
  24. Store leftovers in refrigerator.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/lemon-buttercream-bars/