If you are looking for a sweet treat to help satisfy your craving, these lemon poppy seed bars or squares are the perfect option. They are so easy to whip up, and they taste delicious.

It is always a good day when you can make something new in the kitchen.
These lemon bars with poppy seed buttery crust have just enough sweetness to balance out the tartness of the lemon topping in these sweet treats.
These babies are so delicious that my mouth is watering as I type this blog post.
Seriously, you have got to try them if you are a citrus lover. The same is about Lemon Cream Tart not to miss to make!
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Jump to:
- What are lemon bars?
- History of lemon bars
- Lemon bars recipe
- Lemon poppy seed combination
- Why you should try this recipe
- Ingredients
- How to make lemon poppy seed bars
- Expert tips
- Frequently asked questions
- Love bars or brownies? Try these next!
- Need to adjust your baking pan size?
- Recipe card
- Comments
What are lemon bars?
Lemon bars, or lemon squares as they are often called, are among the most popular desserts to make at bake sales and holiday parties.
They are made with the main ingredients - shortbread and lemon curd - - put together in a layered bar form.
History of lemon bars
There are many stories about the origins of lemon bars or lemon squares.
Some say that they were invented because people liked to use up their lemons before winter and this was a quick way to get rid of them.
Others believe it came from the observance of some bakers who would sprinkle sugar on top for added sweetness while preparing cakes.
The history of lemon squares doesn't go back as far as you might think- the first recipe was published in a cookbook just over 100 years ago!
Nowadays, lemon bars are a popular dessert in the United States, where National Lemon Bar Day is celebrated on October 15 annually.
Lemon bars recipe
This recipe uses a shortbread poppy seed crust that is topped with a layer of white chocolate-based lemon topping.
The tangy taste of fresh lemons is disguised by melted white chocolate in these sweet treats.
Most lemon squares are baked twice: first, the crust is baked, and then the lemon topping.
This quick-bake dessert has just two active steps: first, you bake the crust, then top it off with a lemon topping that is chilled to create such deliciousness!
Lemon poppy seed combination
Have you noticed that poppy seeds are often paired with lemon rather than any other flavors?
It is very true that lemon and poppy seeds are a powerful combination where the tart and sour taste of lemon complements the sweet, nutty taste of poppy seeds.
Why you should try this recipe
- These lemon poppy seed bars are a perfect dessert for any occasion.
- They are easy to make: they come together quickly, but the chilling time is worth it.
- The tartness of the lemons is balanced by the butter crust and white chocolate in this dessert recipe.
- Poppy seeds peek through the bars' base and add an interesting little crunch to the bars.
Ingredients
Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making the recipe as written for the best results.
Flour: use all-purpose flour to make the recipe.
Sugar: the recipe calls for granulated sugar or caster sugar.
Butter: use unsalted butter. Take it out of the refrigerator 1 to 2 hours before you start.
Poppy seeds: you need ½ teaspoon of poppy seeds.
Lemon zest: use organic lemon to make the fresh zest with a zester grater over a piece of parchment paper.
Lemon juice: make fresh lemon juice with the use of a citrus juicer. You can replace it with a bottled 100% lemon juice if you do not have fresh lemon juice on your hands.
Eggs: the recipe calls for whole medium eggs at room temperature.
How to make lemon poppy seed bars
Preheat the oven to 180 degrees C/355 degrees F. Butter an 8 x 8-inch/20 x 20 cm square pan.
To make the shortbread base, place flour, sugar, and poppy seeds in a mixing bowl.
Add the softened butter and mix with your hands until crumbly (photo 1).
Transfer the mixture into the prepared mold and spread it into an even layer to the bottom (photo 2).
Bake for 12 to 15 minutes. Let cool in the mold (photo 3).
To make the lemon topping, melt white chocolate in the microwave or double boiler.
Place lemon juice, lemon zest, sugar, and eggs in a saucepan and whisk with a hand whisk.
Bring the mixture over low to medium heat and cook for a few minutes, constantly stirring with the whisk, until the cream slightly thickens (photo 4).
Pour the cream into melted white chocolate in three times, stirring vigorously between additions with a rubber spatula (photo 5).
Pour the ready lemon topping over the cooled shortbread base and tap a couple of times to even the cream layer (photo 6). Refrigerate for at least 4 hours.
Expert tips
- Allow the lemon topping to set before cutting into bars and enjoying.
- To cut lemon bars, use a serrated or regular knife. Wipe the knife after each cut to make neat squares.
- Keep lemon bars in the refrigerator.
Frequently asked questions
Yes, you can use bottled 100% lemon juice to make this recipe. But the fresh lemon juice enhances the flavor way more than the artificial lemon juice.
Yes, absolutely. You will not be able to taste any difference between lemon bars baked in aluminum or glass molds. You can line your pan with parchment if desired.
Store poppy seeds in an airtight container in the fridge for up to a year if they are kept in a sealed container. If the poppy seeds become damp from exposure to the air, they will mold quite quickly. So, it is better either to buy just enough for cooking/baking or keep them sealed and refrigerated until use.
Love bars or brownies? Try these next!
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Recipe card
Lemon Poppy Seed Bars
If you are looking for a sweet treat to help satisfy your craving, these lemon poppy seed bars or squares are the perfect option. They are so easy to whip up, and they taste delicious.
- Total Time: 50 minutes (plus chilling time)
- Yield: 9 1x
- Category: Bars and Brownies
- Method: Baking
- Cuisine: American
Ingredients
For the shortbread base:
- 1 cup + 1 ⅓ tablespoon (135 g) all-purpose flour
- 3 tablespoons (40 g) granulated sugar
- 3 oz. (90 g) unsalted butter softened
- ½ teaspoon poppy seeds
For the lemon topping:
- ½ lemon, zest
- ½ cup (110 ml) lemon juice
- 2.5 tablespoons (35 g) granulated sugar
- ⅓ cup (90 g) whole eggs (see note#1)
- 3.9 oz. (110 g) white chocolate
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
- Preheat the oven to 180 degrees C/355 degrees F. Butter an 8 x 8-inch/20 x 20 cm square pan. To make the shortbread base, place flour, sugar, and poppy seeds in a mixing bowl. Add the softened butter and mix with your hands until crumbly.
- Transfer the mixture into the prepared mold and spread it into an even layer to the bottom. Bake for 12 to 15 minutes. Let cool in the mold.
- To make the lemon topping, melt white chocolate in the microwave or double boiler. Place lemon juice, lemon zest, sugar, and eggs in a saucepan and whisk with a hand whisk. Bring the mixture over low to medium heat and cook for a few minutes, constantly stirring with the whisk, until the cream slightly thickens. Pour the cream into melted white chocolate in three times, stirring vigorously between additions with a rubber spatula.
- Pour the ready lemon topping over the cooled shortbread base and tap a couple of times to even the cream layer. Refrigerate for at least 4 hours.
Notes
- 90 g whole eggs approximately equal to 2 whole medium chicken eggs (eggshell removed).
- Allow the lemon topping to set before cutting into bars and enjoying.
- To cut lemon bars, use a serrated or regular knife. Wipe the knife after each cut to make neat squares.
- Keep lemon bars in the refrigerator.
Nutrition
- Serving Size: 1 bar
- Calories: 316
- Sugar: 17 g
- Sodium: 37 mg
- Fat: 16.5 g
- Saturated Fat: 9.8 g
- Carbohydrates: 37.6 g
- Fiber: 0.9 g
- Protein: 6.6 g
- Cholesterol: 106 mg
Keywords: lemon poppy seed bars, lemon poopy seed squares
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
Have you ever tried making lemon bars? Let me know how it went by leaving a comment below!
Maryanne says
These lemon poppy seed bars sound incredible! I am going to make these this weekend when my in-laws visit!
★★★★★
Irina says
It sounds great, Maryanne! Happy baking, and enjoy it!
Anjali says
We love these lemon bars!! We've made them, and they were a huge hit! Sweet, citrusy, and a fun summer dessert!
★★★★★
Irina says
Anjali, thanks for making the recipe. I am so happy to hear that. 🙂
Cathleen says
I love the lemon and poppy seed combo, so I don't know why I have never made it in bar form. This needs to change! Bookmarked for when I get back from vacation; thank you so much for the recipe 🙂
★★★★★
Irina says
You are very welcome, Cathleen! Please, enjoy the recipe.
Eileen Kelly says
I was looking for a new recipe for the family and came across these lemon poppy seed bars. Wow, they were just delicious. The lemon flavor was just perfect, and the whole family loved the bars.
★★★★★
Irina says
Eileen, I am glad your family loved the bars! Please, stay tuned for more dessert recipes!
Sharmila Kingsly says
Lemon bars are an all-time favorite. They're just perfect and yummy. I love citrus in all bakes, and this is perfect for me.
★★★★★
Irina says
Please, enjoy the recipe for citrus lovers, Sharmila! Thanks for stopping by. 🙂
Sarah Baumeister says
These take the best of both lemon bars and lemon poppy seed muffins. Easy to make, so that's a plus.
★★★★★
Irina says
Thanks for visiting the recipe, Sarah! Please, enjoy it.
Natalie says
How much white chocolate do we use for this recipe?
Irina says
Natalie, thanks for letting me know. I have just corrected the recipe. Happy baking!