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.

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!

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

1. These lemon poppy seed bars are a perfect dessert for any occasion.
2. They are easy to make: they come together quickly, but the chilling time is worth it.
3. The tartness of the lemons is balanced by the butter crust and white chocolate in this dessert recipe.
4. 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

1. Allow the lemon topping to set before cutting into bars and enjoying.
2. To cut lemon bars, use a serrated or regular knife. Wipe the knife after each cut to make neat squares.
3. Keep lemon bars in the refrigerator.

Frequently asked questions

Love bars or brownies? Try these next!

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Recipe card

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!